Cooking meat and fish
Use a deep pan for very fatty food to
prevent the oven from stains that can be
permanent.
Leave the meat for approximately 15
minutes before carving so that the juice
does not seep out.
To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke
condensation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when
you cook. Find the best settings (heat
setting, cooking time, etc.) for your
cookware, recipes and quantities when
you use this appliance.
Baking and roasting
Cakes
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf
position
Temper‐
ature
(°C)
Shelf
position
Whisked
recipes
170
2
160
3 (2 and
4)
45 - 60
In a cake
mould
Short‐
bread
dough
170
2
160
3 (2 and
4)
20 - 30
In a cake
mould
Butter‐
milk
cheese‐
cake
170
1
165
2
60 - 80
In a 26
cm cake
mould
Apple
cake (Ap‐
ple pie)
1)
170
2
160
2 (left
and right)
80 - 100
In two 20
cm cake
moulds
on a wire
shelf
Strudel
175
3
150
2
60 - 80
In a bak‐
ing tray
Jam-tart
170
2
165
2 (left
and right)
30 - 40
In a 26
cm cake
mould
Sponge
cake
170
2
160
2
50 - 60
In a 26
cm cake
mould
12
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