Blaupunkt 5B49M1 Series, Инструкция по эксплуатации

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43
Meat
Fish
Tips on roasting and braising
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking time
in mins
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2
:
- 160-170 150-160
Joint of pork with rind, e.g. shoulder, 2 kg Cookware, uncovered 2
9
1 130-140 135-145
H
2 190-200 25-30
Pork neck joint, 1.5 kg Cookware, covered 2
9
- 190-200 100-110***
Pork steaks, 2 cm thick Wire rack 4
C
- 3 20-25**
Fillet of beef, medium, 1 kg Wire rack + universal pan 3
B
- 210-220**** 40-50**
Pot-roasted beef, 1.5 kg Cookware, covered 2
:
- 200-220 130-150*****
Sirloin, medium, 1.5 kg Wire rack + universal pan 3
H
- 200-220**** 60-70
Burger, 3–4 cm thick Wire rack 4
C
- 3**** 25-30
Joint of veal, 1.5 kg Cookware, uncovered 2
:
- 160-180 140-160
Knuckle of veal, 1.5 kg Cookware, covered 2
9
- 200-220 125-140
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2
H
- 170-190 70-80***
Saddle of lamb on the bone, medium, 1.5 kg Cookware, uncovered 2
H
- 180-190 45-55***
Grilled sausages Wire rack 3
C
- 3 15-20
Meat loaf, 1 kg Cookware, uncovered 2
H
- 170-180 70-80
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
**** Turn after half/two-thirds of the cooking time
***** At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in mins
Fish, grilled, whole, 300 g, e.g. trout Wire rack 2
H
160-180 20-30***
Fish, grilled, whole, 1.5 kg, e.g. salmon Wire rack 2
H
170-190 30-40***
Fish fillet, cutlet, grilled, 2-3 cm thick Wire rack 4
C
3 12-22**
Fish fillet, braised, plain, 2-3 cm thick Cookware, covered 2
:
170-190 35-45
Fish, braised, whole, 300 g, e.g. trout Cookware, covered 2
:
170-190 40-50
Fish, braised, whole, 1.5 kg, e.g. salmon Cookware, covered 2
:
180-200 55-65
* preheat
** Slide the universal pan in at shelf position 2
*** Slide the universal pan underneath the wire rack
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crackling is
burned in places, and/or the roast is too
dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roast-
ing time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during braising. The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.