BALAY 3HB558.PE, Instruction Manual

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16
Meat, poultry, fish and gratin
The cooking times in the table below have been calculated for
use without preheating the oven. The times in the table are
given as a guide and may vary depending on the quality and
nature of the meat.
The weight indications in the table refer to unstuffed oven-ready
birds.
Practical tips for roasting
The roasting results will depend on the type and quality of the
meat concerned.
Turn pieces of meat over halfway through cooking.
Turn the whole bird over after two thirds of the cooking time has
elapsed.
Practical tips for grilling
Ensure the pieces of meat to be grilled are of equal thickness,
where possible. These should be at least between 2 and 3 cm
thick.
The enamel tray should also be inserted at level 1. The tray will
help keep the oven clean by catching any meat juices. The
meat or fish should be turned over after two thirds of the
cooking time has elapsed.
Special dishes
This appliance can be set to temperatures of between 30 and
270 ºC. The 50 ºC temperature can be used to make creamy
yoghurt or a spongy bread dough.
Firstly remove the accessories and shelves or left and right
hand side rails from the oven.
Making yoghurt
1.
Boil 1 litre of milk (3.5 % fat) and allow it to cool to about
40 °C.
2.
Mix 150 g of yoghurt (at fridge temperature).
3.
Pour the mixture into jars or bowls and cover them with
transparent film.
4.
Preheat the oven as instructed.
5.
Now, place the bowls or jars on the bottom of the oven and
prepare as follows.
Meat Weight Cookware Level Type of heating Temperature at
°C, grill power
Time in
minutes
Roast beef 1.0 kg Uncovered 1
#
220-240 45
Pork (e.g., shoulder, leg) 1.5 kg Uncovered 1
%
180-200 170
Leg of lamb* 1.5 kg Uncovered 1
%
180-200 120
Sausages approx. 750 g Shelf* 4
$
3 15
* Place the enamel tray on level 1.
Poultry Weight Cookware Level Type of heating Temperature in
°C
Time in minutes
Chicken, whole 1.0 kg Shelf* 2
#
190-210 50-80
2
%
200-220 60-70
2 turkey legs 800 g each Shelf* 2
#
190-210 90-110
2
%
200-220 80-120
Chicken halves, 1 to 4 portions 400 g each Shelf* 2
#
200-220 50-40
* Place the enamel tray on level 1.
Fish Weight Cookware Level Type of heating Temperature in
°C
Time in
minutes
Fish, white / mixed (entire piece)
for example sea bream
600 g Enamel 3
%
180-190 45-55
Oily fish (small pieces) for
example, Salmon
Shelf* 2
%
180-190 45-55
Hake (stuffed) 1.0 kg Enamel 3
%
180-190 55-65
* Place the enamel tray on level 1.
Dishes cooked au gratin. Cookware Level Type of heating Temperature at °C,
grill power
Time in
minutes
Cheese on toast Shelf* 4
$
3 5-8
Potato gratin** Soufflé dish 2
#
160-180 50-70
* Place the enamel tray on level 1.
** Food for browning must not be more than 2 cm high.