66
EN
Roasting and Stewing of meat
The following is recommended:
•
Roasting and stewing of meat over 1 kg
in the oven. Smaller pieces are to be
prepared on the cooking zones.
•
For roasting meat on the grid is advised
to place a plate with water on the low-
est level under the grid with the dish
and refill water while preparing.
•
You should use cookware with heat-
resistant handles.
Preparation parameters for roasting and
stewing with
conventional heating
are
shown in
Table
3
and with
thermocircu-
lation
in
Table
4
.
Roast parameters for us-
age of conventional heat-
ing
Table 3
Bratparameter bei Nut-
zung Konventioneller
Beheizung
Tabelle 3
Paramètres pâtisserie par
chauffage conventionnel
Tableau 3
Параметры жарения с
конвенционным
нагревом
Таблица
3
Kind of pastry
Gebäckart
Type de viande
Тип теста
Advices
Empfehlungen
Conseil
Рекомендации
Height
Höhe
Niveau de gradin
Уровень
Temperature,°C
Temperatur, °C
Température,°C
Температура, °С
Baking time, min.
Backzeit, min.
Durée de cuisson, min.
Время, мин.
Stewed beef
Rindfleisch geschmort
Boeuf bien cuit
Тушеная говядина
2-3
225-250
120-150
Medium rare boastbee
Roastbeef englisch
Rôti de boeuf saignant
Ростбиф c кровью
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
3-4
225-250
5-6
Juicy roastbeef
Roastbeef saftig
Rôti de boeuf à point
Ростбиф сочный
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
3-4
225-250
6-8
Sautéed roastbeef
Roastbeef angebraten
Rôti de boeuf sauté
Ростбиф подрумяненый
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
3-4
225-250
10-11
Pork
Schweinefleisch
Porc
Свинина
2-3
150-170
30-120
Veal
Kalbfleisch
Veau
Телятина
2-3
150-170
45-120
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