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ETV6660
EN
Baking Tips
• The exact values of temperature for each kind of food and each way of baking have to be tried out.
• During baking open the oven door as rarely as possible. Otherwise the temperature regime of baking would be
disturbed, the time of baking would extend and the food could be scorched.
• Marinated meat and meat without bones roasts faster than unprepared meat. To check thorough roasting of
meat, press it e.g. by a fork. If it does not release gravy, it is done well.
• Meat which is larded or covered with bacon must not be roasted at too high a temperature, so that the 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
neighbouring 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 filing
(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, otherwise 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 the long-time storage of food (more than 48 hours). For longer storage move
the food to a suitable utensil.
•
When baking without the fan
we recommend pre-heating the oven for approximately 10 - 15 minutes. Do not
open the oven door uselessly during baking.
•
Before grilling
pre-heat the grill for approx. 5 minutes (until the grill heater is red). The grill with food shall be
placed as close as possible to the heater. To collect the drippings, put a pan with a little water under the grill.
Grilling will enable browning and a crispy surface on the roasted meat.
WARNING!
When using the grill, the accessible parts of the oven may become too hot. Prevent children from access to the
hot parts of the oven.
•
When baking with the fan
it is not necessary to pre-heat the oven, except for baking foods with very short
baking times, or in the case of baking foods with a high content of water (e.g. fruit cakes) to prevent condensation
of water vapour. Various food with similar times of baking can be prepared in two pans simultaneously, even if
the time of baking differs. The scent and taste of the foods do not influence mutually. Putting in and taking out
of the food is not accompanied with too big heat losses. The temperature is quickly compensated by the fan.
The baking temperatures are lower than those used in the standard baking mode (by 20 – 30°C for pastry and
by 30 – 40° C for meat), the time of baking is longer (by approx. 5 - 10 minutes). When baking small pastry in
two pans, we recommend swapping the height of both pans after 2/3 of the baking time or taking the readier
pan out earlier.
•
When defrosting
, lay the frozen food in the packing on a dish, put it on the grate in the centre of the oven and
switch on the oven in the mode at a temperature of 0°C. The oven door must be closed.
•
When grilling with the fan
it is not necessary to pre-heat the oven. Grill with the oven door closed. When
grilling this way set the thermostat as needed within the range from 50 to 250°C. The distance between the
food and the grill heater must correspond to the required results:
- smaller distance for brown surface and underdone inside,
- bigger distance for thorough roasting of the food.
To collect the drippings, put a pan with a little water under the food.
