35
EN
Boiling down
Application table
Use hot air for boiling down.
• Prepare the food to be cooked and the glasses as
usual. Use only commercially available preserving jars
with rubber rings and glass lids. Glasses with screw
or bayonet locks as well as metal cans are unsuitable.
The glasses should be the same size and filled with the
same contents.
•
Use only fresh foods.
•
For sufficient moisture pour about 1 liter of water in the
drip pan and and put in the glasses so that they do not
touch each other.
•
Insert the drip pan with the glasses at the bottom and
set 180°C and hot air.
• Watch the food until the liquid starts to pearl in the
glasses. Then switch off the oven and allow the food to
rest for approx. 30 minutes.
Please choose heating type according to the previous description.
Food
Insertion Temperature in °C Time in min
Baking
Cake
1
175
ca. 55-65
Pie base
1
200
ca. 8-10
Shortcrust
1
200
ca. 25-35
Flan
1
200
ca. 25-35
Yeast dough white bread
1
200
ca. 25-35
Pizza
1
220
ca. 20-30
Vegetable casserole
2
200
ca. 40-45
Roast
Roast pork ca.2 kg
2
175
ca. 120
Meat loaf ca.1,5 kg
2
175
ca. 45
Duck ca.2 kg
2
200
ca. 120-180
Goose ca.3 kg
1
200
ca. 150-210
Chicken ca. 1,3kg
2
200
ca. 60-80
Wild hare
2
200
ca. 60-90
Deer leg
2
200
ca. 90-150
Grilling
Pork chop
4
max.
ca. 8-12
Sausages
4
max.
ca. 10-12
Chicken halves
3
max.
ca. 25-35
Fish
3
max.
ca. 15-25
Cooking guidelines
Defrost
Use the defrost function. Air circulation at room tempe-
rature accelerates defrosting of dishes.
•
Cream and butter cream cakes, cakes and pastries,
bread and rolls, deep-frozen fruit are suitable for de
-
frosting.
•
For a uniform thawing, rotate or stir defrosted in bet
-
ween.
