20
21
BAKING
IN
THE
OVEN
Roasting
meat
Cooking meat weighing over 1 kg in the oven, but smaller pieces should be cooked
on the gas burners.
Use heatproof ovenware for roasting, with handles that are also resistant to high
temperatures;
When roasting on the drying rack or the grate we recommend that you place a baking
tray with a small amount of water on the lowest level of the oven;
It is advisable to turn the meat over at least once during the roasting time and during
roasting you should also baste the meat with its juices or with hot salty wat er – do not
pour cold water over the meat.
TYPE OF MEAT
LEVEL FROM THE
BOTTON
TEMPERATURE(
℃
)
TIME*
IN MINUTES
BEEF
Roast beef or fillet rare
Oven warmed up juicy
(“medium”)
Oven warmed up “well
done ”
Oven warmed up roast joint
3
3
3
2
250
250
210-230
200-220
Per 1 cm
12-15
15-25
25-30
120-140
PORK
Roast joint
Ham
Fillet
2
2
3
200-210
200-210
210-230
90-140
60-90
25-30
VEAL
2
200-210
90-120
LAMB
2
200-220
100-120
VENISON
2
200-220
100-120
POULTRY
Chicken
Goose (approx. 2 kg)
2
2
220-250
190-200
50-80
150-180
FISH
2
210-220
40-55
The
figures
presented
in
the
table
refer
to
a
portion
of
1kg
,
if
the
portion
is
larger
than
that
an
additional
30
-
40
minutes
should
be
added
for
each
additional
kilogram
.
●
CLEANING
AND
MAINTENANCE
By ensuring proper cleaning and
maintenance of your cooker you can have
a significant influence on the continuing
fault-free operation of your appliance.
Before
you
start
cleaning
,
the
cooker
must
be
switched
off
and
you
should
ensure
that
all
knobs
are
set
to
the
"
●
"
position
.
Do
not
start
cleaning
until
the
cooker
has
completely
cooled
.
Front
side
of
the
casting
For cleaning of frontal part of the cooker
use the usual cleaning agents and follow
the manufacturer’s instructions.
Never use any aggressive cleaning agents
or dish cleaning accessories which might
cause scratches.
Enamel
coated
and
plastic
surface
Clean the knobs and handles with soft
cloth and liquid cleaners, intended for use
of smooth enamel surfaces.
Cooktop
Gas grid, cooking area and burner
components should be cleaned with warm
water and mild detergent for manual
washing of dishes.
Thermal element and ignition device
should be cleaned with soft brush. To
ensure perfect operation, these elements
must always be thoroughly clean.
Clean the crown and the crown cap.
Always keep the gas outless nozzles on
the burner crown free of dirt.
Upon completion of cleaning wipe all
components dry and replace them carefully
to their respective slots. Oblique position of
components may cause troubled ignition of
burners.
Caution
!
Crown caps are coated with black enamel.
Discoloration of caps, due to high
temperatures, is inevitable, but is has no
adversary effect on normal operation of
burners.
Oven
The oven should be cleaned after
every use. When cleaning the oven
the lighting should be switched on to
enable you to see the surfaces better.
The oven chamber should only be
washed with warm water and a small
amount of washing-up liquid.
After cleaning the oven chamber wipe
it dry.
Caution
!
Caution
!
Do not use cleaning products containing
abrasive materials for the cleaning and
maintenance of the glass front panel.
