Concept2 ETV3160, Manual

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EN
39 ETV3160
Baking Tips
• The exact values of temperature for each kind of food and each way of baking have to be tried out.
• During baking open the oven door as rarely as possible. Otherwise the temperature mode of baking would be
disturbed, the time of baking would extend and the food could be burnt.
• Marinated meat and meat without bones roast faster than unprepared meat. To check thorough roasting of
meat, press it e.g. with a fork. If it does not release juice, it is well done.
• Meat which is larded or covered with bacon must not be roasted at too high a temperature, so that the grease
does not sputter.
• When roasting big pieces of meat fluids evaporate, which then condense on the oven door. This is natural
and it does not imply any danger to the use of the unit. After the end of baking, wipe the oven door and the
neighbouring space in the oven dry.
• The pastry will swell only after 2/3 of the stated baking time. The time of baking depends on the type of filling
(fruits, marmalade).
* put a pan with a little water in position height 1 under the grill to collect the drippings.
Food Weight (g)
Position
height
Baking
function
Recommended
temperature (°C)
Baking time (min.)
Dishes used
1st side 2nd side
Cakes
- 3 160 20-30 - Pan
- 3 160 20-30 - Pan
- 1+3 160 20-30 - Pans
Apple pie
- 2 190 50-70 - Pan
- 1+3 190 50-70 - Pans
Swiss roll - 3 200 10-18 - Pan
Sausages 400 g 4 240 5-10 3-6 Grill
Beef 1000 g 2 210 10-20 5-15 Grill*
Pork 1000 g 2 190 19-30 11-21 Grill*
Chicken 1300 g 2 180 35-45 15-25 Grill
Hamburgers 1000 g 4 240 10-20 5-10 Grill*
Pork slices 1000 g 4 240 15-25 10-20 Grill*
Beef slices 1000 g 4 240 10-20 5-15 Grill*
Informative Values of Temperature, Position Heights and Times of Baking