Koncar SE 5604 SERIES, Инструкции по эксплуатации, установке и подключению

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Place the prepared meat on the rack and put it into the cold oven together with the deep tray
for grease collection. Overturning of meat is not necessary, because the hot air circulates all
around. Frozen meat may be grilled without previous defrosting. However, in that case the
oven should be set to a temperature which is by some 20
°
C lower and the grilling time should
be extended by ¼. Remember that it takes about 15 to 18 minutes to grill a 1 cm thick steak.
Press the steak to check if it is done. Wait at least 10 minutes for the juice to drain before
cutting the meat. As a general rule, the bigger the meat cuts size and quantity, the lower
temperature and longer cooking time is required.
Poultry preparation and grilling:
The preparation is same as with other meat. Place salted chicken on the rack with its back
down and insert it in the oven together with the deep grease collecting tray. When grilling a
duck or goose, pour about ½ l of hot water in the grease collecting pan. The collected grease
may be used for preparation of other dishes, because it will not get overburnt.
Table 4 - Grilling with hot air
Food
Quantity
kg
Shelf guide
Temperature
°
C
Cooking Time
min
Bread 1 and 3 160 and 230 50-60 and 10
Sponge cake 1 and 3 160 20
Apple pie 1 and 3 170 60
Marble cake 1 and 3 160 30-40
Strudel 1 and 3 160 and 170 60
Raisin cake 2 160 50
Biscuits 2 and 3 160 25-30
Beef 2,5 2 or 3 180 120-135
Duck 3 180 110
Veal 2 2 160 120-140
Top and bottom heating (Figure 19)
The top and bottom heating elements radiate their heat
directly to the food. Only one shelf is used for
roasting/baking. This method is particularly suitable for
game, poultry, bread and sponge cakes.
Set the cooking method selector knob to the symbol
and the temperature control knob to a desired temperature.
Preheat the oven to the cooking temperature.
The desired temperature has been reached when the red
indicator lamp goes off three times. The indicative
temperatures from Table may vary from case to case.
Cakes are baked in forms or in the deep enamelled tray, except for biscuits which are baked in
shallow enamelled trays.
Figure 19