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* 1st side: 9 - 12 2nd side: 5 - 7 o + 2 ‚Y. * 1st side: 10 - 13 2nd side: 6 - 8 Burgers, 1 - 2 cm thick o + 4 ‚Y. 1st side: 8 - 10 2nd side: 6 - 8 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 6 - 8 Lamb Leg o 4 2 170 190 120 - 150* * * Shoulder (on the bone) o 4 2 170 190 100 - 130* * * Shoulder (boned and rolled) o 4 2 170 190 120 - 150* * * Steaks, 2 - 3 cm thick o + 4 ‚Y. 1st side: 5 - 7 2nd side: 3 - 5 o + 2 ‚Y. 1st side: 6 - 8 2nd side: 4 - 6 Chops, 2 - 3 cm thick o + 4 ‚Y. 1st side: 6 - 8 2nd side: 4 - 7 o + 2 ‚Y. 1st side: 7 - 9 2nd side: 5 - 8 Pork Roast joint o 4 2 180 200 120 - 150* * * Steaks, 1 - 2 cm thick o + 4 ‚Y. * 1st side: 8 - 10 2nd side: 5 - 8 o + 2 ‚Y. * 1st side: 9 - 12 2nd side: 6 - 8 Chops, 2 - 3 cm thick o + 4 ‚Y. 1st side: 10 - 12 2nd side: 8 - 10 o + 2 ‚Y. 1st side: 10 - 13 2nd side: 8 - 12 Burgers, 1 - 2 cm thick o + 4 ‚Y. 1st side: 8 - 10 2nd side: 6 - 8 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 6 - 8 Sausages, 2 - 4 cm thick o + 4 ‚Y. 12 16* * o + 2 ‚Y. 14 18* * Gammon Steaks, 1 - 2 cm thick o + 4 ‚Y. 1st side: 9 - 12 2nd side: 5 - 7 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 5 - 7 * Preheat for 3 minutes ** Turn frequently *** Turn after half of the time Meal Oven Setting Level Temperature in °C Time in minutes Chicken Drumsticks o + 3 250 1st side: 15 - 17 2nd side: 10 - 13 o + 2 250 1st side: 16 - 20 2nd side: 12 - 15 Breast (boneless) o + 4 250 1st side: 12 - 15 2nd side: 7 - 10 o + 2 250 1st side: 13 - 15 2nd side: 8 - 10 Whole chicken o 4 2 200 230 70 - 90* * * Quarter o 4 2 210 230 40 - 50* * * Fish Whole fish, e. g. trout o + 3 220 1st side: 10 - 15 2nd side: 10 - 15 o 4 2 220 15 25 Fillets o + 4 220 1st side: 8 - 12 2nd side: 7 - 10 o + 1 220 1st side: 9 - 13 2nd side: 8 - 12 * Preheat for 3 minutes ** Turn frequently *** Turn after half of the time Low-temperature cooking In this section, you will find information on ¦ Low-temperature cooking / ¦ Tips and tricks Low-temperature cooking is a method of cooking slowly at low temperatures, and is also known as slow cooking. Low-temperature cooking is ideal for all prime cuts of meat (e. g. tender portions of beef, veal, pork, lamb and poultry) that are to be cooked medium/medium rare or " a point". The meat will remain succulent and tender. Using Low-temperature cooking Notes ¦ Only use fresh, clean meat ¦ The meat will always look pink on the inside after Low- temperature cooking. This does not mean that the cooking time was too short ¦ Only use boned meat ¦ Do not use defrosted meat ¦ You can also use seasoned or marinated meat ¦ Always use shelf height 1 for Low-temperature cooking ¦ Do not cover the meat while it is cooking in the cooking compartment ¦ Do not turn pieces of meat during the low-temperature cooking process ¦ The size, thickness and type of meat will have a significant influence on the searing and low-temperature cooking times ¦ The properties of the pan and the heat output of the hotplate can influence the searing time ¦ Do not use the Low-temperature cooking mode together with the Preselection mode clock function Only switch the Low-temperature cooking mode on when the cooking compartment has completely cooled down (room temperature). If • or oe and uuu appear alternately in the temperature display when the Low-temperature cooking mode is switched on, the cooking compartment has not cooled down completely. Wait until the cooking compartment has cooled down and switch Low-temperature cooking on again. 1. Place a glass or porcelain plate on a wire rack and insert at shelf height 1 to warm the plate. 2. Switch on / Low-temperature cooking. During the heating up phase ( 15 - 20 minutes) , uuu appears in the temperature display. 3. Remove fat and sinews from the meat. 4. Sear the meat on all sides to seal the meat and to create a roasted flavour. 5. When a signal sounds and ‹Y appears in the text display, place the meat on the glass or porcelain plate in the cooking compartment. 6. Take out the meat at the end of the cooking time and switch off the appliance. Note: Meat cooked at a low temperature does not need to rest, and can easily be kept warm at a low temperature. Table for Low- temperature cooking The information in the table contains only guide values. The searing time is for searing in a hot pan with fat. Place the duck breast in a cold pan and fry the skin side first. Following Low-temperature cooking, insert at shelf height 3 and grill at 250 ° C for 3 5 minutes until crispy. You can find information on how to proceed, further instructions and recipes in the accompanying cookbook. Searing in Low-temminutes perature cooking in minutes Pork Fillet, whole (approx. 500 g) 5 - 6 100 - 120 Loin (approx. 1 kg, 4 - 5 cm thick) 5 - 6 120 - 150 Medallions (5 cm thick) 3 - 4 45 - 60 Loin steaks ( 2 3 cm thick) 2 - 3 30 - 45 Beef Fillet, whole (1.5 kg) 6 - 7 160 - 200 Sirloin 6 - 7 180 - 210 (approx. 1.5 kg, 5-6cm thick) Centre-cut rump (6 - 7 cm thick) 6 - 7 240 - 300 Medallions (5 cm thick) 3 - 4 60 - 80 Rump steak (3 cm ...
Este manual também é adequado para os modelos :Fornos - U15E42N0AU/35 (1.43 mb)