Tested for you in our cooking studio
en
45
Types of heating used:
■
‡
Circo-roasting
■
ˆ
Grill, large area
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking time
in mins.
Beef
Steaks, height 2-3 cm**
wire rack
4
ˆ
290
-
1st side 10-12
2nd side 3-5
Burger, height 1-2 cm
wire rack
4
ˆ
290*
-
1st side 6-8
2nd side 4-6
Slow roast joint
wire rack
2
‡
180-200
-
30+30
Top side / Top rump
wire rack
2
‡
150-160
-
30+30
Lamb
Steaks, height 2-3 cm
wire rack
4
ˆ
290*
-
1st side 8-10
2nd side 4-6
Chops, height 2-3 cm
wire rack
4
ˆ
290
-
1st side 7-9
2nd side 7-9
Leg (bone-in)
wire rack
2
‡
160-180
-
30+30
Leg (bone-in), 1,5 kg
wire rack
2
‡
170-180
1
80-90
Shoulder (bone -in)
wire rack
2
‡
170-190
-
25+15
Shoulder (boned and rolled)
wire rack
2
‡
170-190
-
25+20
Rack of lamb
wire rack
2
‡
190-200
-
25+20
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
4
ˆ
275*
-
1st side 10-12
2nd side 9-10
Burger, height 1-2 cm***
wire rack
4
ˆ
290*
-
1st side 7-9
2nd side 5-7
Sausages, thickness 2-4cm****
wire rack
4
ˆ
290*
-
10-15
Roast joint
wire rack
2
‡
180-200
-
35+40
Loin joint
wire rack
2
‡
180-200
-
30+30
Belly
wire rack
2
‡
220-240
-
25+40
Belly, 1 kg
wire rack
2
‡
170-180
1
50-60
190-200
-
25-35
Gammon joint
wire rack
2
‡
180-200
-
30+25
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
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