Tested for you in our cooking studio
en
41
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
‚
CircoTherm hot air
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
Beef
Slow roast joint
wire rack
2
‚
140-150
-
35+40
Slow roast joint, 1,5 kg
wire rack
2
‚
130-140
1
70-80
-
40-50
Top side / Top rump
wire rack
2
‚
160-170
-
30+25
Top side / Top rump 1,5 kg
wire rack
2
‚
170-180
1
100-120
Lamb
Leg (bone-in)
wire rack
2
‚
160-170
-
25+25
Leg (bone-in), 1,5 kg
wire rack
2
‚
180-190
1
80-90
Shoulder (bone-in)
wire rack
2
‚
160-170
-
25+20
Shoulder (boned and rolled)
wire rack
2
‚
170-180
-
25+25
Rack of lamb**
wire rack
2
‚
180-190*
-
15+25
Rack of lamb (each 700 g)
wire rack
2
‚
200
-
20
170-180
1
25-30
Pork
Roast joint
wire rack
2
‚
180-190
-
30+35
Roast joint, 1,5 kg
wire rack
2
‚
120
3
30
190-200
-
30
160-170
1
80-100
Loin joint
wire rack
2
‚
180-190
-
35+35
Loin joint, 1 kg
wire rack
2
‚
180-190
-
25-30
170-180
1
70-80
Belly
wire rack
2
‚
170-180
-
30+25
Gammon joint
wire rack
2
‚
160-170
-
30+30
Gammon joint, 1,5 kg
wire rack
2
‚
170-180
2
100-120
Poultry
Chicken, whole
wire rack
2
‚
170-180
-
25+15
Chicken, whole, 1,5 kg
wire rack
2
‚
180-190
2
65-75
Chicken, portion (each 200-250 g)*** wire rack
2
‚
190-200
-
35-45
Chicken, portion (each 200-250 g)*** wire rack
2
…
200-210
2
35-45
Duck
wire rack
2
‚
180-190
-
25+20
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
Содержание B48FT74 0B Series
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