Assessments - 3, GPA: 3
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The material from which the bakeware is made is extremely important The most important differences: 1. Black sheet baking forms, coated baking forms, or gold baking forms are the best, since they absorb heat and transfer it to the dough most rapidly, implying foryou shorter baking times and tower power consumption. 2. White sheet baking forms reflect the heat, i.e. they repel it. Cakes which you bake in such forms have a longer baking time, do not become so nicely brown, and require a longer baking time. When baking with top/bottom heat, you should therefore not use white sheet baking forms. ■ Baking at one level Place the food to be baked atone level only. The flatter the pastry, the higher you should place it in my oven. ■ Baking times and baking temperatures In many cases, it is not necessary to preheat me. The recommended temperatures and times given in the attached table are guidance values. Deviations may possibly occur in practice. In this heating mode, I bake at several levels simultaneously -quickly and economically - to save you time. I also bake different cakes atthe same time, e, g. fruit cakes and almond cakes. You need only make sure that the prescribed temperatures for the various items roughly coincide. You should also take note that more steam arises when several baking sheets are inserted at any one time. This especially applies to fruit cakes. In the case of very moist fruit, e, g. damsons, therefore bake on only two sheets at most at any one time. If the appliance has an oven space divider, only put in 1 sheet with fruit tarts or pies. When you are baking on several baking trays at once, please keep an eye on the upper tray and if necessary take it out sooner. BFK1 2/89 GB/EU-8FK2-1 7/90 GB/EU - BHL1-2 6/92 GB/EU BHL3-1 10/69 GB/EU-VEH1-2 5/91 GB/EU ■ Baking times and temperatures During baking with hot air, it is also not necessary to preheat me for most types of cakes. Exceptions are indicated in the attached baking table. If you want to bake different types of cakes at the same time, the prescribed temperatures should coincide. The baking times can be adapted by subsequent insertion or removal of items. During the initial period, the baking table will be of great assistance to you. The recommended temperatures and times given in the attached table are guidance values. Deviations may possibly occur In practice. When baking several cakes on baking sheets or In forms, you should prolong the time indicated in the.table for one sheet or form by around 10-20 minutes. ■ Baking at one or more levels with space divider. In the size-reduced oven, you can simultaneously bake on2 baking In the large oven. Roasting steaming - Heating modes 108 You can also simultaneously bake on 3 baking sheets. You can obtai n additional baking sheets and grids as special accessories. Please choose the most favourable heating mode from my various options: Top/bottom heat Hot air Infratherm grilling The bold type in the attached table gives you the. insert ion level and temperature indications. BHL5-2 4/90 GB/EU - BBUM 6/90 GB/EU BBU2-2 7/91 GB/EU - BBU6-2 7/91 GB/EU - 8BG1-3 6/90 GB/EU ■ Recommendations For all heating modes, the following applies: Meat and fish shou Id only be roasted in the oven from 1 kg weight. When using drip-pans with a grid, liquid should be added where necessary {e.g. during prolonged roasting times) so that dripping fat and meat juices do not burn. My drip-pan can be inserted with the wire grid on top of it This makes it easier to handle. My accessories are fitted with a special tipping mechanism to prevent them from being pulled out The larger the roast which you entrust to me, the longer must the roasting or grilling time be set. The roasting/grilling timesdepend on the type, quantity, and quality of the meat. In practice, deviations from the indications given in the tables and recipes may therefore arise. So that any evaporated liquid can be supplemented, I recommend you during the roasting time to check your meat/fish from time to time. After around half the cooking time, the meat/poultry should be turned so that it is uniformly browned right round. - Temperature, roasting/ grilling time 109 Oven ware Meat, poultry, and fish should be roasted in roasting pans, forms or in mydrip-pan. If you use potsorforms, never place them on the floor of my oven, but on the grid, which you should insert at the 2nd or 3rd level from above depending on the size of the roast. For roasting, we recommend you to use: Dishes Oven un- covered ware covered Drip without grid ■pan with grid Roast pork • Roast lamb . • Roast mutton • Roast veal • Roast pickled beef Braised steak • • Mince • Duck, large Goose • • Pork chops, 1-2 3-4 • • Chicken pieces, 1-2 3-4 • • Turkey • Small poultry • Roast beef • Fillet steak • Game • Fish • Deep-frozen meat • 110 BGR1-3S/91 GB/EU You Gan crispily grill al! flat pieces...
Este manual também é adequado para os modelos :Hobs - COMPETENCE 730 E-M (487.05 kb)
Hobs - COMPETENCE 730 E-M (487.05 kb)
Hobs - COMPETENCE 730 E-M (487.05 kb)