Mastercook KGE 3415ZLX DYN, Инструкция по эксплуатации

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51
english
Tip
1. With long cooking times, turn off the oven
5 to 10 minutes before the end of the co-
oking time and use the residual heat to
inish the dish.
2. In case of heavy steam when baking very
moist food, it is recommended to put a
lid on the dish and remove it towards the
end of cooking to brown the dish.
3. Stewing meat is best when done using the
function for lean meat. Other type of
meat, including minced meat and poultry,
may be roasted using the function .
4. Below in tables the approximate cooking
times for various foods have been sum-
marized. These are only suggestions and
in practice these values may vary. We re-
commend making several tries for a parti-
cular dish and noting down the optimum
time and temperature.
10.11 Baking vegetables
When baking potatoes au gratin, it is recommended that you •
pre-cook the sliced potatoes in milk or a milk-cream mixture.
To peel peppers easily: •
roast them under a red-hot grill, turning them often;
–
when the skin blisters, put them in a plastic bag for a few
–
minutes, then the skin can be removed easily;
To prepare stuffed tomatoes: •
after cutting off the top, remove the seeds;
–
season the tomatoes with salt and place them under a
–
grill so that they can drain before you stuff them.
Chicory (with ham or in a béchamel sauce) should drain for a •
long time: otherwise the cooking water will make the sauce
runny and lavourless.
When you top an au gratin dish with breadcrumbs, you must •
mix them with grated cheese: it will absorb the grease and
make the dish crunchy.
10.12 Cooking on two levels using the function
Use the preheat function before placing dishes in the oven. It •
is possible to simultaneously cook several dishes (of the same
or different types) (ig. 10.12.1) without the lavours or odours
being transferred from one to the other, so long as you choose
dishes that cook at the same temperature.
The dishes do not necessarily have to be added to or removed •
from the oven at the same time. The cooking times indicated
in the table for a single dish may be extended.
Cake Temperature [
0C]
Baking time [hour : min]
Round cake
160 - 175 1:15 - 1:20
Yeast cake 175 - 190 0:50 - 1:00
Sponge-cake 170 - 180 0:30 - 0:40
Short crust oven preheated 210 - 220 0:10 - 0:25
Plaited bun 190 - 200 0:30 - 0:40
Strudel (apple)
220
0:40 - 0;50
Fruit cake
200 - 210 0:25 - 0:50
Streusel cakes 200 - 220 0;20 - 0;30
Table 1
Cakes
Meat dishes
Table 2
Meat Amount [kg] Temperature [ 0C] Time [hour : min]
Beef
1
220 - 250 2:00 - 2:30
Pork 1
210 - 225 1:30 - 2:00
Veal
1
210 - 225 1:45 - 2:00
Mutton 1
210 - 225 1:30 - 2:00
Game (hare)
2
oven preheated 210 - 230 1:00 - 1:50
Chicken
1
225 - 250 0:45 - 1:00
Fish
1
210 - 225 0:45 - 1:00