Koncar SE 5013 P.BH0, Operating And Installation Instructions

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EN
68
Lower - Upper Heater Function (conventional cooking)
At this cooking that is defined as the traditional method, the heat that is spreaded from the
lower and upper heating elements into your oven equally, ensures the food's buttom and top to
be cooked qually.
It is recommended to make pre heating for 10 minutes.
The top and bottom heating elements radiate their heat directly to the food. Only one shelf is
used for roasting/baking. This method is particularly suitable for game, poultry, bread and
sponge cakes.
Set the cooking method selector knob to the symbol and the temperature control knob to
a desired temperature.
- Preheat the oven to the cooking temperature.
The desired temperature has been reached when the red indicator lamp goes off three times.
The indicative temperatures from table below may vary from case to case.
- The cakes are baked in forms or in the enamelled grease collecting pan, except for biscuits
which are baked in shallow enamelled pans. The pan/form material is very important when
both top and bottom heaters are used.
The forms made of black sheet metal absorb the heat most quickly and transfer it to the dough
and therefore require shorter baking times. The forms made of white metal sheet reflect the
heat and require longer baking times.
- Prepared meat may be grilled on the grate or roasted in the grease collecting pan. During the
cooking, the meat should be turned over and smeared with its own juice.
- Use the residual heat: switch the oven off some 5-10 minutes before the cooking is over.
Table 3: Conventional baking
Food Shelf guide
Temperature
°
C
Baking time
min
Marble cake 2 170 35
Bread 2 190 60
Raisin cake 2 180 45-50
Sponge cake 3 170 25
Oven operating mode Oven temperature
selector knob selector knob
Figure 6