Tested for you in our cooking studio
en
37
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
‡
Circo-roasting
■
ˆ
Grill, large area
Dish
Accessories
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking time
in mins.
Beef
Steaks, height 2-3 cm**
wire rack
3
ˆ
290
1st side 10-12
2nd side 3-5
Burger, height 1-2 cm
wire rack
3
ˆ
290*
1st side 6-8
2nd side 4-6
Top side / Top rump
wire rack
2
‡
150-160
30+30
Lamb
Steaks, height 2-3 cm
wire rack
3
ˆ
290*
1st side 8-10
2nd side 4-6
Chops, height 2-3 cm
wire rack
3
ˆ
290
1st side 7-9
2nd side 7-9
Leg (bone-in)
wire rack
2
‡
170-180
25+30
Shoulder (bone -in)
wire rack
2
‡
170-190
25+15
Shoulder (boned and rolled)
wire rack
2
‡
170-180
20+15
Rack of lamb
wire rack
2
‡
190-200
15+25
Pork
Steaks, height 2 cm
wire rack
4
ˆ
290
1st side 10-12
2nd side 5-7
Chops, height 2-3 cm
wire rack
3
ˆ
275*
1st side 10-12
2nd side 9-10
Burger, height 1-2 cm
wire rack
3
ˆ
290***
1st side 7-9
2nd side 5-7
Bacon rashers
wire rack
3
ˆ
290*****
1st side 4-5
2nd side 3-4
Sausages, thickness 2-4cm
wire rack
3
ˆ
290****
10-15
Roast joint
wire rack
2
‡
180-200
30+40
Loin joint
wire rack
2
‡
180-200
35+35
Belly
wire rack
2
‡
200-220
30+25
Gammon joint
wire rack
2
‡
180-200
30+25
Poultry
Chicken drumstick, 150 g each
wire rack
3
‡
210-230
20-30
Chicken breast, boned, 150 g each
wire rack
3
ˆ
275***
1st side 10-15
2nd side 10-15
Chicken, whole
wire rack
2
‡
200-220
20+15
Chicken, portion, bone-in, 200-250 g
each******
wire rack
3
‡
200-220
30-45
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
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