Assessments - 4, GPA: 4.3
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The cake is undercooked at Next time use a dark cake tin or place the cake one the bottom level lower. Cake with moist topping/ Next time bake at a lower temperature and increase cheesecake is not cooked the cooking time. through 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish concerned. 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish concerned. Table for Souffles and Dishes Au Gratin Table for Frozen and Ready-Made Foods Shelf Posi- Item to be tion from Oven Function Temperature Time Cooked Bottom Frozen pizza 3 Conventional O In accordance with the maker's instructions In accordance with the maker's instructions Chips1 (300-600 g) 3 Rothitherm I 200-220 °C 15-25 Min. Baguettes 3 Conventional O In accordance with the maker's instructions In accordance with the maker's instructions Fruit flan 3 Conventional O In accordance with the maker's instructions In accordance with the maker's instructions Conventional O Shelf Position Tempera- from Bottom ture °C Pasta bake 1 180-200 Lasagne 1 180-200 Vegetables au gratin1 1 200-220 Pizza baguettes1 1 200-220 Sweet souffles 1 180-200 Fish pies 1 180-200 Stuffed vegetables 1 180-200 Rothitherm I Time Shelf Position from Bottom Temperature °C Hours: Mins. 1 1 160-170 160-170 0:45-1:00 0:25-0:40 1 160-170 0:15-0:30 1 160-170 0:15-0:30 - - 0:40-0:60 1 160-170 0:30-1:00 1 160-170 0:30-1:00 1) Comment: Turn chips 2-3 times during cooking. Roasting Use the rothitherm I oven function or conventional O when roasting. Ovenware for roasting • Any heat-resistant dish is suitable for roasting. • If the dish has plastic handles, check that they are heat-resistant. • Large joints can be roasted directly in the universal baking tray or on the shelf unit with the baking tray placed below (e.g., turkey, goose, 3-4 chickens, 3-4 knuckles of veal.) • We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g., veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices. • You can roast meats that are to be browned or crisped in a casserole dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin, fillet, game). • Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty! Shelf positions • Please see the following table for the shelf positions to be used. Notes on the roasting tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. • We recommend that only meat and fish with a minimum weight of 1kg should be roasted or baked in the oven. • In general, conventional O is particularly suitable for cooking very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rothitherm function I. • The cooking time required is dependent on the type and quality of the meat. • To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish • Turn the roast after approx. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. Table for Roasting Type of Meat Quantity Conventional O Rothitherm I Time Weight Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C Hours: Mins. Beef Pot roast 1-1.5 kg 1 200-250 --2:00-2:30 Roast beef or fillet per cm of thickness - red inside per cm of thickness 1 250-2701 1 190-200 0:05-0:06 - pink inside per cm of thickness 1 250-2701 1 180-190 0:06-0:08 - cooked through per cm of thickness 1 210-2501 1 170-180 0:08-0:10 Pork Shoulder, neck ham joint 1-1.5 kg 1 210-220 1 160-180 1:30-2:00 Chop, smoked loin chop 1-1.5 kg 1 180-190 1 170-180 1:00-1:30 Meat loaf 750 g-1 kg 1 170-180 1 160-170 0:45-1:00 Pork knuckles (pre-cooked) 750 g-1 kg 1 210-220 1 150-170 1:30-2:00 Veal Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00 Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30 Lamb Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1 150-170 1:15-2:00 Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30 Game Whole piece of hare, haunch or jointed hare up to 1 kg 3 220-2501 3 160-170 0:25-0:40 Saddle of venison 1.5-2 kg 1 210-220 1 160-180 1:15-1:45 Haunch of venison 1.5-2 kg 1 200-210 1 160-180 1:30-2:15 Poultry Portions of poultry 4-6 portions per 200250g 3 220-250 3 180-200 0:35-0:50 Half chicken portions 2-4 portions per 400-500 g 3 220-250 3 180-200 0:35-0:50 Chicken, poulard 1-1.5 kg 1 220-250 1 170-180 0:45-1:15 Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30 Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00 Turkey 2.5-3.5 kg 4-6 kg 1 200-210 180-200 1 150-160 140-150 1:30-2:00 2:30-4:00 Fish (steaming) Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:...
Este manual também é adequado para os modelos :Fornos Elétricos - COMPETENCE B3040-1 (852.03 kb)
Fornos Elétricos - COMPETENCE B3040-1 (852.03 kb)
Fornos Elétricos - COMPETENCE B3040-1 (852.03 kb)
Fornos Elétricos - COMPETENCE B3040-1 (852.03 kb)