Hotpoint Ariston CI 6V E9 R/HA, Руководство по эксплуатации

Страница: 21 / 68

GB
21
O v e n c oo k in g a dv i c e ta b l e
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Savoury pies and pastries
(shortcrust or puff pastry)
quiche Lorraine, leek tart, etc. Pies
220 ?
cake tin on dripping pan
Deep-pan pizza made with fresh
bread dough
(or frozen)
pizza, focaccia Brioche 220 ? on dripping pan
Pizza (other dough) Pies 220
?
cake tin on dripping pan
Savoury sponge cake made
with yoghurt
savoury sponge cake with olives, tuna, etc.
Baked cakes
(or multilevel)
160 ? cake tin on dripping pan
Country style pie cheese country-style pie, salmon pastry, …
Baked cakes
(or multilevel)
200
?
on dripping pan
Terrine fish, meat, vegetable, foie gras terrine, etc. Traditional oven 160 ?
terrine mould on dripping pan
(bain-marie filled with hot
water)
“En cocotte” dishes
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
Traditional oven 160
?
baking dish on dripping pan
(bain-marie filled with hot
water)
Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc. Multilevel 200 ? cake tin on dripping pan
CANA
P
E
S
A
ND
S
T
ART
E
R
S
Cheese-topped dishes stuffed oysters, toasted sandwiches, etc. Grill 250 ?
on grill
or tray on grill
Gratin dishes potato gratin, parmentier, lasagne, etc.
Gratin
(or Roasting)
200-210 °C tray on dripping pan
Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc. Multilevel 200 ?
on dripping pan or cake tin on
dripping pan
Braised vegetables en cocotte lettuce, saffron carrots, salsify, etc. Traditional oven 200 ? baking dish on dripping pan
Flan mushroom flan, vegetable pancake, etc. Traditional oven 160 ?
baking dish or cake tin on
dripping pan (bain-marie filled
with hot water)
Terrine vegetable terrine Traditional oven 160 ?
cake tin on dripping pan (bain-
marie filled with hot water)
Soufflé asparagus soufflé , tomato soufflé, etc. Multilevel 200
?
cake tin on dripping pan
Dishes with a crust vegetable pie, etc. Multilevel 200
?
on dripping pan
Baking in foil (“en papillote”) truffles, etc. Multilevel 200
?
foil pouch on dripping pan
VE
G
E
T
A
B
L
E
S
Rice Pilaff Traditional oven 180 ? tray on dripping pan
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Roast poultry chicken, duck, young cockerel, capon, etc. Roasting 210 °C poultry on grill
Spit-roast poultry chicken, young cockerel Rotisserie 250 °C rotisserie spit support
Roast dishes
roast pork, veal, turkey, beef, leg of lamb, leg of venison,
stuffed veal breast, etc.
Roasting 210 °C meat on grill
Large braised cuts whole braised leg, large capon or turkey, etc. Multilevel
180°C (a third of the
way through cooking,
lower to 160°C)
meat on dripping pan (baste with
cooking juices at regular intervals)
Sautéed meat en cocotte,
traditional dishes
beef bourguignon, rabbit cacciatora, veal Marengo, lamb
stew, Basque chicken, etc. Hotpot, terrine, etc.
Traditional oven 190 °C baking dish on dripping pan
Grilled meat
grilled steak, chops, sausages, kebabs, chicken
drumsticks, etc.
Grill 250 °C
on grill (shelf level depends on
thickness of meat)
Meat with a crust beef Wellington, leg with a crust, etc. Multilevel 200 °C
on dripping pan (for large cuts,
lower to 160 °C after the pastry
has cooked)
ME
A
T
Salt-crusted dishes salt-crusted poultry, etc. Multilevel 240 °C
meat on dripping pan or tray on
dripping pan
Grilled fish and kebabs sea bass, mackerel, sardines, mullet, tuna, etc. Grill 250 °C
on grill (shelf level depends on
thickness of fish)
Whole (stuffed) fish bream, carp, etc. Multilevel 200 °C on dripping pan
Fish fillet (with wine or other
liquid)
salmon, rock-fish, cod, sea bass, etc. Traditional oven 200 °C on dripping pan
Baking in foil (“en papillote”) sole, dab, scallops, etc. Multilevel 200 °C on dripping pan
Fish with a crust (puff pastry or
shortcrust pastry)
salmon, kebabs, etc. Multilevel 200 °C on dripping pan
Fish gratin Cod Provencal gratin, etc.
Gratin (or Roasting)
(Grill for browning)
200-210 °C
260 °C
tray on dripping pan
(or grill for browning)
Soufflé scallops, etc. Multilevel 200 °C cake tin on dripping pan
FI
S
H
Salt-crusted fish sea bass, carp, etc. Multilevel 240 °C
fish on dripping pan or tray on
dripping pan