John Lewis JLBIOS602, Инструкция по эксплуатации

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CAKES CAKES CAKES CAKES CAKES
Whisked recipies
2 170 2 (1 and 3)* 160 45 ~ 60 In cake mould
Shortbread dough 2 170 2 (1 and 3)* 160 20 ~ 30 In cake mould
Butter-milk cheese cake 1 175 2 165 60 ~ 80 In cake mould
Apple cake 1 170 2 160 90 ~ 120 In cake mould
Strudel 2 180 2 160 60 ~ 80
Jam-tart 2 190 2 (1 and 3)* 180 40 ~ 45
Fruit cake 2 170 2 150 60 ~ 70 In bread tin
Sponge cake 1 170 2 (1 and 3)* 165 30 ~ 40 In cake mould
Christmas cake 1 150 2 150 120 ~ 150 In cake mould
Plum cake 1 175 2 160 50 ~ 60 In bread tin
Small cakes 3 170 2 160 20 ~ 35 In baking tray
Biscuits 2 160 2 (1 and 3)* 150 20 ~ 30 In baking tray
Meringues 2 135 2 (1 and 3)* 150 60 ~ 90 In baking tray
Buns 2 200 2 190 12 ~ 20 In baking tray
Pastry: Choux 2 or 3 210 2 (1 and 3)* 170 25 ~ 35 In baking tray
BREAD AND PIZZA BREAD AND PIZZA BREAD AND PIZZA BREAD AND PIZZA BREAD AND PIZZA
1000 White bread 1 195 2 185 60 ~ 70 1-2 pieces
500 Rye bread 1 190 1 180 30 ~ 45 In bread tin
500 Bread rolls 2 200 2 (1 and 3)* 175 25 ~ 40 6-8 rolls
250 Pizza 2 200 2 200 20 ~ 30 on baking tray
FLANS FLANS
FLANS FLANS
FLANS
Pasta flan
2 200 2 (1 and 3)* 175 40 ~ 50 in mould
Vegetable flan 2 200 2 (1 and 3)* 175 45 ~ 60 in mould
Quiches 1 200 2 (1 and 3)* 180 35 ~ 45 in mould
Lasagne 2 200 2 200 25 ~ 35 in mould
Cannelloni 2 200 2 200 25 ~ 35 in mould
M E A T M E A T M E A T M E A T M E A T
1000 Beef 2 190 2 175 50 ~ 70 On grid
1200 Pork 2 180 2 175 100 ~ 130 On grid
1000 Veal 2 190 2 175 90 ~ 120 On grid
1500 English roast beef
1500 rare 2 210 2 200 50 ~ 60 On grid
1500 medium 2 210 2 200 60 ~ 70 On grid
1500 well done 2 210 2 200 70 ~ 80 On grid
2000 Shoulder of pork 2 180 2 170 120 ~ 150 With rind
1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces
1200 Lamb 2 190 2 175 110 ~ 130 Leg
1000 Chicken 2 190 2 200 70 ~ 85 Whole
4000 Turkey 2 180 2 160 210 ~ 240 Whole
1500 Duck 2 175 2 220 120 ~ 150 Whole
3000 Goose 2 175 1 160 150 ~ 200 Whole
1200 Rabbit 2 190 2 175 60 ~ 80 Cut in pieces
1500 Hare 2 190 2 175 150 ~ 200 Cut in pieces
800 Pheasant 2 190 2 175 90 ~ 120 Whole
Meat loaf 2 180 2 160 40 ~ 60 in bread pan
FISH FISH FISH FISH FISH
1200 Trout/Sea bream 2 190 2 (1 and 3)* 175 40 ~ 55 3-4 fishes
1500 Tuna fish/Salmon 2 190 2 (1 and 3)* 175 35 ~ 60 4-6 fillets
Conventional Cooking
Weight (gr.)
TYPE OF DISH
Level
Fan Cooking
NOTES
Cooking
time
minutes
temp. °C
Level
temp. °C
Cooking Char Cooking Char
Cooking Char Cooking Char
Cooking Chart- Con t- Con
t- Con t- Con
t- Convvvvventional and Fan cooking entional and Fan cooking
entional and Fan cooking entional and Fan cooking
entional and Fan cooking
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only
experience will enable you to determine the correct setting for your personal requirements.
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10
minutes in order to obtain a more uniform colour of your dishes.
(*)
(*) (*) (*) (*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. Shelf
positions are counted from bottom of the oven.
Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for
Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for
about 10 minutes before cooking
about 10 minutes before cooking about 10 minutes before cooking about 10 minutes before cooking about 10 minutes before cooking.....