JUNO JGS 1000 Скачать руководство пользователя страница 10

43

PREHEATING

If need be, preheat the oven acc. to the instructions in
the baking/roasting chart.

BAKING IN THE OVEN

Cakes on the baking sheet or in the drip pan are
baked on the middle shelf level, only. With that
always insert only one baking sheet.
Put  cakes in a baking tin always on the wire shelf.
With that the baking tin should not protrude over the
rear rim of the wire shelf. Several baking tins can also
be put on the wire shelf. Dark tins are not
recommended; they absorb too much of the heat
radiated by the oven. Recommended are bright tins.

Prepare baked goods acc. to recipes. The temperatu-
re setting values, the shelf level as well as the
corresponding baking times required for the items to
be baked are to be taken from the baking chart.
Same refers to preheating requirements.
On principle the shorter duration of baking should
always be referred to. A cake baking too quickly from
top will not rise or collapse because of not enough
baking out of humidity.
Before switching off the oven stick a small wooden
rod into the baked goods. When pulling out again it
has to be dry and free from adhering traces of dough.

With some dough remaining on the rod switch off the
oven and make use of the residual heat for about 5
minutes.
After the baking have the cake stand in the tin for 5 to
10 minutes. Afterwards loosen from the tin or from
the sheet and have it cool down on a cake grid.
Before making the first cut the items baked must be
quite cold.

ROASTING IN THE OVEN

An economical preparation is recommended only with
at least 1 kg of meat. Smaller roasts should then be
prepared on the open burner.
The meat must be well hung. Remove tendons, wash
and dry. Bones should be removed from roasts
before. This will reduce the roasting time and the
roast can better be carved. Only short before the
insertion of the roast salt and season, or brush it
about 10 minutes before the end of roasting time with
a pickle of water or oil, salt, paprica, pepper, etc.
Depending on the sort of meat the roast can be
prepared on the wire shelf, in the open (drip pan) or
closed vessel.
The prepared meat is placed on the wire shelf with
the „serving side“ or the fat side resp. to the top; the
crackling cut in squares. Lean meat is brushed with
oil or coated with slices of bacon.
The drip pan and the wire shelf with the meat are
together inserted into the oven.

MEAT ROAST CORE TEMPERATURE

Roast        Core temp. at the
                 end of cooking in 

°

C

Beef filet

45 - 55

English

Beef filet

55 - 65

pink

Beef filet

65 - 75

well-done

Beef roast

80 - 90

The lower core
temperature is

Pork roast

80 - 90

mainly chosen for
firm, juicy meat.

Spareribs

70 - 80

The higher core
temperature is

Roast veal

70 - 90

used for well-
cooked, dry meat

Roast lamb

70 - 85

and for roasts to
be well-cooked to

Roast venison

70 - 85

the inside.

Meat loaf

80 - 90

Turning over of the roast is only necessary when
roasting at higher temperatures.
The gravy ingredients for the perfection of taste -
such as chopped garlic, omions, roots, mush-rooms
or tomatoes, with lean meat also bacon and other fat
- are added into the drip pan with short roasting time
just in the beginning, and with longer roasting time
about during the last hour. Hot water (

1

/

2

 to 1 liter) is

added acc. to the desired degree of browning of the
roast and of the gravy ingredients. An earlier addition
of water will delay the effect of browning and the
gravy becomes too bright.
The temperature setting values required for the
individual roast are to be taken from the roasting
chart.
The roasting time is dependent on the size of the
meat. Considered in general are 12 - 15 min of
roasting time per centimeter height of meat.
By „spoon pressure“ you may check the state of
cooking of the roast; a well-done roast will resist to
the spoon pressure.
The meat juice of quite well-done meat is gray.
By measuring the core temperature inside the roast
by meanns of a commercial meat probe one may find
out when the meat roast will be ready. Dependent on
the sort of meat the core temperature can be taken
from the following chart.

Содержание JGS 1000

Страница 1: ...2 ANLEITUNG ZUM GEBRAUCH INSTRUCTION BOOKLET GASHERDE GAS COOKERS DE JGS 1000 JGS 1010 JGS 3010 JGS 5010 JGS 5110...

Страница 2: ...ven door Overheated fats and oils may rapidly flare up on the hot open burners Dishes with fat or oil such asFrenchfriesmustthereforebepreparedunder control only Do neither line the oven with aluminiu...

Страница 3: ...4 5 2 10 3 9 8 7 6 1 4 5 2 10 TABLE OF CONTENTS Description of the appliance Page 36 Control panel Page 37 Technical data Page 38 Instructions for use Page 39 Open burners Page 39 Oven Page 40 Use of...

Страница 4: ...rd burner except for models JGS 1000 7 Knob for oven burner and electric grill in model JGS 5010 8 Indicator lamp with model JGS 5010 only MOD JGS 5110 MOD JGS 1000 1010 3010 5010 Fig 3 1 0 7 6 5 4 3...

Страница 5: ...sure Natural gas 20 mbar LPG 50 mbar Oven thermostat from 150 C to 260 C Connection to the mains 50 cycles 230 V Output of electric grill kW 1 8 1 8 Accessories Plate for Plate for Plate for Plate for...

Страница 6: ...marked by a small spark symbol at the same time quite push in the corresponding rotary knob and turn it counterclockwise up to the position for maximum temperature Because of pushing the ignition knob...

Страница 7: ...ng pot on the heavy duty burner Prepare the glasses in the usual manner Make use of commercial preserving glasses with rubber ring and glass lid Glasses with screw cap or bayonet catch and metal boxes...

Страница 8: ...dels with integrated automatic ignition Push in the knob for oven electric grill turn from the right to the left up to highest marking and keep the knob pushed in At the same time one pushes the butto...

Страница 9: ...GRILL This lamp is located at the right of the control panel and comes on when the electric grill is switched on Incaseofmodelswithgasovenandduringgrilloperation leave the oven door open a crack and...

Страница 10: ...with a pickle of water or oil salt paprica pepper etc Depending on the sort of meat the roast can be prepared on the wire shelf in the open drip pan or closed vessel The prepared meat is placed on th...

Страница 11: ...of germs Put the jars on an absorbent cloth cover them and protect against draught GAME Game is rich of valuable proteins low fat and easy to digest It stands for high contents of flavoring agents whi...

Страница 12: ...yes 160 2 20 30 Rolls 500 4 yes 180 4 15 25 Cream buns clairs 300 4 yes 180 4 20 30 ROASTING Meat Roast pork 1000 3 175 3 90 120 Roastbeef 1000 3 yes 190 5 45 60 Roast veal abt 1 kg 1000 3 190 5 60 9...

Страница 13: ...chesonbothsidestobeclockwiseturnedby 30 degrees by means of a screwdriver Slightly lift the door and remove Reinsertion of the oven door When re installing the door lift the lower hinge frame and on b...

Страница 14: ...ith the after sales service under indication of ordering number and model name of the appliance Trouble In case of trouble with the gas section or when smelling gas resp do at once close the gas tap o...

Страница 15: ...ead Removefusesoractivate the earthing pin plug Fig 15 Gas connection Fig 16 FACTORY SIDED SETTING The gas cooker is tested and registered acc to German Standard DIN DVGW The gas cooker is supplied wi...

Страница 16: ...NTO OPERATION Puttingintooperationtobecarriedoutacc toinstructions for use Ignite each open burner and check the burning stability of high burner and low burner setting see par open burner setting Hea...

Страница 17: ...fortheloadoftheapplianceandcorresponding with the valid standards The yellow green earthing cable must however not be interrupted by a switch The brown phase cable starting at terminal L on the termin...

Страница 18: ...means of a wrench replace the high burner jets acc to indications and descriptions in charts I to VII CONVERSION OR REPLACEMENT OF LOW BURNER JET Remove pot rests hob unit covers and burner chalices L...

Страница 19: ...r work In accordance with the instructions for use put the appliance into operation Carry out a sealing test acc to DVGW TRGI or TRF resp In cold and warm state check the burning safety of all burners...

Страница 20: ...l gas E Thermal load kW 1 0 33 2 0 45 3 0 65 3 0 85 20 mbar H5 37 78 MJ m3 Throughput of gas l h 95 31 190 43 286 62 286 81 W5 50 72 MJ m3 Marking of jets 70 E 96 E 119 E 116 E Natural gas LL Thermal...

Страница 21: ...stop Open burners Conversion from LPG to Chart IV Conversion from LPG to High burner Low burner Primary air NATURAL GAS Unscrew high burner jet fig 23 24 Unscrew low burner jet fig 26 E 25 and screw d...

Страница 22: ...burners Conversion from natural gas LL to Chart VI High burner Low burner Primary air NATURAL GAS E Unscrew high burner jet fig 23 24 No conversion 25 and screw down the jet for gas E acc to chart I...

Страница 23: ...en temperature too high Set a lower roasting temperature Wire shelf and drip pan wrongly inserted Put the wire shelf above the drip pan and insert together in one shelf level if the oven burner is con...

Страница 24: ...you own Originalspareparts certifiedbytheproductmanufacturer and carrying this symbol The gas cocks must be periodically lubricated to ensure good working and safety Maintenance should be performed as...

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