John Lewis JLBIOS617, Руководство пользователя

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Food Temperature (°C) Time (min) Shelf position
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
230 - 250
1)
10 - 20 2
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen (Pizza-like
dish from Alsace)
230 - 250
1)
12 - 20 2
Piroggen (Russian version
of calzone)
180 - 200
1)
15 - 25 2
1) Preheat the oven.
2) Use a deep pan.
Roasting
• Use heat-resistant ovenware to roast (refer to
the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
• Roast lean meats in the roasting tin with the lid.
This keeps the meat more succulent.
• All types of meat that can be browned or have
crackling can be roasted in the roasting tin
without the lid.
• We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
• To prevent the meat juices or fat from burning
onto the pan, put some liquid into the deep
pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
• You can deactivate the appliance approximately
10 minutes before the end of the roasting time,
and use the residual heat.
Roasting tables
Beef
Food Quantity Function Temperature
(°C) Time (min) Shelf position
Pot roast 1 - 1.5 kg Conventional
Cooking 230 120 - 150 1
Oven User Manual 33