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** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes. *** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes. Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Roasting table Dish Level from below Hot air Temp. °C Grill and hot air Temp. °C Top and bottom heat Temp. °C Cooking time minutes Core temperature sensor Venison Roast boar (casserole*) 170-180 60-90 Leg of venison (casserole*) 170-180 60-80 75-80 °C Saddle of venison 2 165-175 170-180 20-2565-70 °C Leg of lamb (casserole*) 180-200 35-45 65-75 °C Poultry Duck 2-3 kg** 2 160/190 160/190 100-120 80-85°C Duck breast 2 160 160 15-20 70 °C Goose 2-3 kg** 2 160/190 160/190 100-120 85-90 °C T urkey 3-4 kg** 2 160/190 160/190 120-180 85-90 °C Roast chicken 2 180 180 50-60 85 °C * First brown the meat all-round in the casserole on the cooker. ** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes. Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Grilling table Dish Level* Preheat Temp. °C Grill minutes Grill and hot air minutes Total cooking time [min] 1. side 2. side 1. side 2. side Sliced pork belly 3 X 180-200 6 4 5 5 Kebab 3 X 190 8 8 Fried sausage 3 X 200 5 4 Merguez (grilled sausage) 3 X 200 6 6 Roast chicken** 2 180 30 30 Leg of chicken 3 X 180 20 20 15 15 Spare ribs 3 X 180-200 1515 12 12 Leg of pork*** 2 X 150/200 50-60 T rout 3 X 180-200 8 8 Vegetable kebabs 3 X 200 7 7 Shrimp kebab 3 X 175 7 7 Preparing au gratin Toasted sandwich 3 X 190 5-7 Creme caramel**** 4 250 Creme brulee**** 4 250 Cake with meringue**** 3 X 200 Important: only ever grill with the oven door closed. You are advised to place the grilling tray in the lowest level to collect dripping fat. * Level from below ** In the case of appliances featuring a rotary spit, you are advised to use the spit in the grill mode. *** Do not turn the leg of pork. Set the temperature high for the last 15-20 minutes. **** You should bake this dish au gratin until it has reached the level of browning you require. Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. 5. Tips and tricks Baking What to do if ... ? The solution ! ... a cake baked in a tray is too light at the bottom? Push the cake in deeper and remove all objects from the oven that you do not need. ... a cake baked in a form is too light at the bottom? Do not insert the baking form in the oven on the tray, but on the grid iron. ... a cake/small cakes and pastries are too dark at the bottom? Insert the cake/pastries at a higher level. ... a cake is too dry? Set the oven temperature to a slightly higher value. Preheat the oven. ... a cake is too slippery or doughy on the inside or if meat is not cooked on the inside? Set the baking or roasting temperature to a slightly lower value. Important: baking or roasting times cannot be shortened by selecting higher temperatures. It is better to choose a slightly longer baking or roasting time and to allow the dough to bake longer. ... a cake baked with hot air in a form or a rectangular form is too dark at the back? Do not place the baking form directly in front of the rear wall of the oven, but in the middle. ... a cake sags? Use less fluid the next time or set the oven temperature to a value that is lower by 10 degrees. Pay attention to the stirring times specified in the recipe. Do not open the oven door too soon. ... a cake has risen in the middle and is lower at the edges? Do not grease the edge of the spring form. After baking, carefully loosen the cake with a knife. ... a cake is too dark at the top? Push it in deeper, select a lower temperature and bake the cake for a slightly longer time. ... a ca...
Este manual também é adequado para os modelos :Fornos - EB211101/10 (2.19 mb)
Fornos - EB211101/11 (2.19 mb)
Fornos - EB211111/01 (2.19 mb)
Fornos - EB211111/02 (2.19 mb)