Koncar SE 5604 SERIES, Operating, Installation And Connecting Instructions

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EN
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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 either grilled on the rack 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 5 - 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
Fan assisted grilling (Figure 20)
This is an entirely new grilling method which combines the
conventional grilling with hot air circulation. Grilling with air
circulation is used for poultry and bigger meat cuts of 1 kg
and more. Make sure that the grease filter is installed in the
oven wall.
Set the operating mode selector knob to the symbol .
Set the temperature control knob to a temperature indicated
in the Table . No preheating is necessary.
Attention !
During the grilling, the oven door must be closed !
Place the meat on the grate inserted in the mid guide. Slide the deep grease collecting tray
directly below the rack. When grilling a big piece of meat, insert both the grate and the grease
collecting pan in the 1
st
guide. The bigger the meat piece, the lower temperature should be
set. During the grilling, turn the meat over once.
Table 6 - Fan assisted grilling
Meat
Quantity
kg
Shelf guide
Temperature
°
C
Cooking Time
min
Chicken
1,2 3 180 90-100
Beef
1,5 3 160-170 120-140
Duck
1,5 3 160-170 150
Figure 20