EN – 27
ENGLISH
COOKING GUIDES
Points To Remember
• Please make reading the Operation Manual your very first step in working with your new oven. This important
booklet explains exactly how the oven works and what you need to know to operate it successfully.
• Use the information in the charts and recipes to help adapt your own favorite recipes or convenience foods for
preparation in the oven.
• The stated cooking times in the charts and recipes are guidelines and are based on standard conditions.
Cooking results will vary according to the conditions of food, utensils and the oven. Please check the cooking
result and if necessary, adjust cooking times accordingly.
• Prepare the food and use accessories as instructed.
• When placing food in the oven, turning, stirring or adding something to the food, please ensure the door does
not remain open long so as to avoid loss of heat.
• Please refer to Food and Utensil Position Chart on page EN-14 before setting food in the oven.
• Always distribute the ingredients evenly inside a piece of ovenware or steam tray to achieve even cooking
results.
• There is no need to fill the water tank for Microwave, Grill, Combi High or Combi Low cooking.
• If you would like to adapt your favorite recipes for the microwave, you should take note of the following: Shorten
cooking times by a third to a half. Follow the example of the recipes in this cookery book.
Cooking Techniques
- Determining Cooking Time with a Food
Thermometer -
TABLES FOR SETTING THE
COOKING TIME WITH THE FOOD
THERMOMETER
Drinks/food
Internal
temperature
at the of minutes
Internal
temperature up
to 10 to 15 of
standing time
Heating drinks
(coffee, water,
tea, etc.)
Heating milk
Heating soups
Heating stews
Poultry
Lamb
Rare cooked
Well cooked
Beef
Rare roast
Medium cooked
well done
Pork, Veal
65-75°C
60-65°C
75-80°C
75-80°C
80-85°C
70°C
75-80°C
50-55°C
60-65°C
75-80°C
80-85°C
85-90°C
70-75°C
80-85°C
55-60°C
65-70°C
80-85°C
80-85°C
Every drink and every food has a specific internal
temperature at the end of the cooking process, at which
the cooking process can be ended and the result is
good. You can determine the internal temperature with a
food thermometer. The most important temperatures are
given in the temperature table.
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