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ing. You were baking on several levels. The Always use : 3D hot air to bake on more than one level. Baking trays that are placed in items on the top baking tray are darker the oven at the same time will not necessarily be ready at the same time. than that on the bottom baking tray. Condensation forms when you bake Baking may result in the formation of water vapour, which escapes above the door. The moist cakes. steam may settle and form water droplets on the control panel or on the fronts of adjacent units. This is a natural process. Meat, poultry, fish Ovenware You may use any heatresistant ovenware. The universal pan is suitable for large roasts. Glass ovenware is the most suitable. Ensure that the lid of the roasting dish fits well and closes properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well cooked. Increase the cooking times. Information in the tables: Ovenware without a lid = open Ovenware with a lid = closed Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet surface. Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/ or a longer cooking time. Grilling When grilling, preheat the oven for approx. 3 minutes, before placing the food into the cooking compartment. Always grill with the oven door closed. As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Turn the food you are grilling after Z of the time. Do not add salt to steaks until they have been grilled. Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack. The universal pan should also be inserted at level 1. The meat juices are collected in the pan and the oven is kept cleaner. When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it. The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen. Meat Turn pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices. After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven. For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom. Meat Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set- in minutes ting Beef Pot- roasted beef 1.0 kg Covered 2 % 210-230 100 1.5 kg 2 % 200-220 120 2.0 kg 2 % 190-210 140 Fillet of beef, medium 1.0 kg Uncovered 2 % 210-230 60 1.5 kg 2 % 200-220 80 Sirloin, medium 1.0 kg Uncovered 1 4 220-240 60 Steaks, 3 cm thick, medium Wire rack + univer5+ 1 ( 3 15 sal pan Veal 16 Meat Weight Accessories and Level Type of Temperature Cooking time ovenware heating in ° C, grill set- in minutes ting Joint of veal 1.0 kg Uncovered 2 % 190-210 110 1.5 kg 2 % 180-200 130 2.0 kg 2 % 170-190 150 Knuckle of veal 1.5 kg Uncovered 2 % 210-230 140 Pork Joint without rind (e. g. neck) 1.0 kg Uncovered 1 4 190-210 120 1.5 kg 1 4 180-200 150 2.0 kg 1 4 170-190 170 Joint with rind (e.g. shoulder) 1.0 kg Uncovered 1 4 190-210 130 1.5 kg 1 4 180-200 160 2.0 kg 1 4 170-190 190 Pork fillet 500 g Wire rack + univer3+ 1 4 220-230 30 sal pan Pork joint, lean 1.0 kg Uncovered 2 % 200-220 120 1.5 kg 2 % 190-210 140 2.0 kg 2 % 180-200 160 Smoked pork on the bone 1.0 kg Covered 2 % 200-220 70 Steaks, 2 cm thick Wire rack + univer5+ 1 ( 3 20 sal pan Pork medallions, 3 cm thick Wire rack + univer5+ 1 ( 3 10 sal pan Lamb Saddle of lamb on the bone 1.5 kg Uncovered 2 4 190 60 Boned leg of lamb, medium 1.5 kg Uncovered 1 4 150-170 120 Game Saddle of venison on the bone 1.5 kg Uncovered 2 % 200-220 50 Boned leg of roe venison 1.5 kg Covered 2 % 210-230 100 Roast game 1.5 kg Covered 2 % 180-200 140 Joint of venison 1.5 kg Covered 2 % 180-200 130 Rabbit 2.0 kg Covered 2 % 220-240 60 Minced meat Meat loaf Sausages Sausages Made from 500 g meat Uncovered Wire rack + univsal pan 1 er4+ 1 4 ( 180-200 3 80 15 Poultry Turn r...
Este manual também é adequado para os modelos :Fornos - HBA21B252J/03 (2.34 mb)
Fornos - HBA21B262J/03 (2.34 mb)