Glem Emilia Series, Инструкция по установке и эксплуатации, Страница: 8 / 16

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Oven operation
n
otes:
• ฀The฀information฀provided฀is฀purely฀a฀guideline.฀Modify฀to฀suit฀experience,฀eating฀habits
and personal taste.
• ฀The฀times฀indicated฀in฀the฀table฀do฀not฀include฀preheating฀of฀the฀oven,฀which฀is
always recommended.
• ฀The฀time฀and฀temperature฀indicated฀refer฀to฀average฀quantities฀of฀food:฀meats
1/1.5kg, dough for confectionery, pizza, bread 0.5/0.8kg.
• ฀Information฀in฀brackets฀with฀regard฀to฀shelves฀indicates฀the฀shelf฀to฀be฀used฀when
cooking several dishes together.
• ฀When฀cooking฀on฀different฀shelves฀simultaneously฀put฀all฀containers฀in฀the฀centre฀of
their shelves.
IMPORTANT:
Never cook on the bottom base panel.
Cakes Static Fan oven Static Fan oven
Chocolate Cake 2 2 3 180 - 190 180 35 - 40
Cream Caramel 3 2 3 130 - 150 130 30 - 35
Cup Cakes 1 1 2 190 - 200 180 - 190 18 - 20 (35 cakes)
Fruit Cake 3 2 3 175 - 190 165 - 180 35 - 45
Jam Tarts 2 2 3 185 - 200 185 - 200 40 - 50
Nut Cake 3 2 3 190 - 200 180 - 190 40 - 45
Scones 1 1 2 190 - 230 180 - 190 17 (35 scones)
Sponge Cake 2 2 3 195 - 210 185 35 - 45
Swiss Roll 2 2 3 195 - 200 185 - 200 35 - 45
Pastries
Brioches 3 2 3 190 - 200 180 - 190 25 - 30
Cookies 2 2 180 165 20
Pastry 3 2 3 220 - 240 190 - 220 18
Puff Pastry 3 2 3 230 - 250 200 - 230 10 - 15
Pizza and Bread
Bread 3 3 235 - 250 215 - 230 40 - 50
Muffins 3 2 205 - 220 185 - 200 25 - 35
Pizza 2 2 215 - 230 195 - 210 20 - 30
Baked Pasta
Lasagne 2 2 3 185 - 200 165 - 180 30 - 40
Macaroni 2 2 3 225 - 240 205 - 200 35 - 45
Pasta Bake 2 2 3 225 - 240 205 - 200 35 - 45
Vegetable Bake 2 2 3 185 - 200 165 - 180 30 - 40
Baked in foil 2 1 2 3 215 - 230 195 - 210 20 - 25
Fillets or Steak 2 1 2 3 175 - 190 155 - 170 15 - 20
Roast 2 1 2 3 195 - 210 175 - 190 25 - 30
Stewed Fish 2 1 2 3 180 - 190 165 - 180 15 - 20
Roast Meats
Beef 1kg 3 2 3 4 220 - 250 200 - 220 50 - 60
Lamb 1kg 3 2 3 4 190 - 220 180 - 200 50 - 60
Pork 1kg 3 2 3 4 190 - 220 180 - 200 60 - 80
Veal 1kg 3 2 3 4 190 - 220 180 - 200 60 - 80
Roast Poultry
Chicken 3 2 3 4 205 - 215 195 - 210 40
Duck 3 2 3 4 210 - 220 195 - 210 120 - 180
Goose 3 2 3 4 210 - 220 195 - 210 120
Turkey 3 2 3 4 215 - 230 195 - 210 220
Roast Game
Rabbit 3 2 3 4 215 - 235 200 - 220 40
Dear 3 2 3 4 90 - 220 180 - 200 50 - 60
Pheasant 3 2 3 4 205 - 215 195 - 210 40 - 50
Dish Shelf Position (1 = Top Temperature Degrees C Cooking Time in minutes
OVEN
COOKING TABLE
BAKING TROUBLE SHOOTING
Problem Cause Solution
Cooking unevenly
Wrong location in oven
Wrong size tray
Heat variations in oven
Use shelf to place food in centre of oven
Try alternatives
Rotate
food
during
cooking
Burning on top
Oven not preheated
Baking tins too large
Food too close to top of oven
Turn oven on and wait
to reach temp
before placing food in the oven
.
Use correct size
tins and locate in
middle of oven.
Burning on bottom Temperature too high Baking tins
too large
or b
aking tins are dark
coloured
.
Food too low
Lower temperature
Use correct sized tins
or silver colour
Use higher shelf position
Opening oven door too frequently Open less frequently
Poor heat distribution on food Meat and potatoes not
browning
Place food onto a
wire
rack to allow
heat all around
Cakes have
a
hard split
crust
and
seem overcooked
Temperature too high Food too
high in oven Cake tin too deep
Cake tin too dark
Lower temperature Cook on lower
shelf Use correct size tin Use light
coloured tins
Cakes sunk in centre,
seem under cooked
Temperature too low Baking time
too short Door opened too early
Increase temperature
Increase cooking time
Do not open door until late in the cycle