Concept2 ETV 7960, Руководство пользователя

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Symbol Function description
This mode of oven function setting serves for particularly careful defrosting of food.
Air at room temperature is forced into the internal space of the oven.
Note: This function is suitable for defrosting food or raw products before final
preparation.
Grilling together with the fan function. Because of the air circulation, the temperature
in the oven is higher in its upper part (above the grill or pan).
The temperature can be set within the range of 50–200 °C.
Note: This function is suitable for grilling or roasting big pieces of meat at a higher
temperature. Leave the oven door closed. Pre-heating the oven is not necessary.
Big grill - top heater using infrared light.
The temperature can be set within the range of 180-240 ° C.
Note: For larger piece of meat. Do not open oven doors very often during cooking. Put
the meat on high level during grill function
Small grill.
Note: During baking open the door as rarely as possible. During grilling put the food in
the highest possible position.
Lighting of the internal space of the oven.
Informative Values of Temperature, Position Heights and Times of Baking
Food
Weight
(g)
Position
height
Baking
function
Recommended
temperature
(°C)
Baking time
(min)
Dishes
used
1. str. 2. str.
Cakes
- 3 160 20–30 - Pan
- 3 160 20–30 - Pan
- 1+3 160 20–30 - Pans
Apple pie
- 2 190 50–70 - Pan
- 1+3 190 50–70 - Pans
Swiss roll - 3 200 10–18 - Pan
Food
Weight
(g)
Position
height
Baking
function
Recommended
temperature
(°C)
Baking time
(min)
Dishes
used
1. str. 2. str.
Sausages 400 g 4 240 5–10 3–6 Grill
Beef 1000 g 2 210 10–20 5–15 Grill*
Pork 1000 g 2 190 19–30 11–21 Grill*
Chicken 1300 g 2 180 35–45 15–25 Grill
Hamburgers 1000 g 4 240 10–20 5–10 Grill*
Pork pieces 1000 g 4 240 15–25 10–20 Grill*
Beef pieces 1000g 4 240 10–20 5–15 Grill*
* put a pan with a little water in position height 1 under the grill to collect the drippings.
Baking Tips
• The exact values of temperature for echa kind of food and each way of baking have to be tried out.
• During baking open the oved door as rarely as possible. Oteherwise the temperature mode of baking
would be disturbed, the time of baking would extend and the foot could be burnt.
• Marinated meat and meat without bones roast faster than unprepared meat. To check through roasting of
meat, press it e.g. with a fork. If it does not release juice, it is well done.
• Meat which is larded or covered with bacon must not be roasted at too high temperature, so that ghe
grease does not sputter.
• When roasting big pieces of meat fluids evaporate, which then condense on the oven door. This is natural
and it does not imply any danger to the use of the unit. After the end of baking, wipe the oven door and
the neghbouring space in the oven dry.
• The pastry will swell only after 2/3 of the stated baking time. The time of baking depends on the type of
filling (fruits, marmalade).
• Whipped dough should not contain too much water, which extends the time of baking.
• Do not put utensils directly on the bottom of the oven, otehrwise they would prevent the spreading of
heat and thus could cause damage to the enamel because of overheating.
• When baking in more pans, the simultaneously inserted foods do not have to be ready at the same time.
• Baking pans are not designed for long-term storage of food (more than 48 hours). For longer storage move
the food to a suitable utensil.
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