Pelgrim OKW 353, Руководство пользователя

Страница: 30 / 83

Oven
Conventional (see Figure 4 )
fig. 4
The dish is heated by the radiation heat of the
upper and lower elements. Because the heat
comes both from the upper and the lower
element, the position in the oven is important.
Usually the dish should be put in the middle of
the oven. Do not open the door at the
beginning of the proces. Chances are the
freshly risen pastry subsides.
When preparing puff-pastry recipes, such as
cream puffs, meringue pastries, soufflés,
breads, cakes, pizzas and biscuits, the best
results will be achieved by using the upper
and lower heating elements.
Condensation
When roasting or baking, condensation will
develop, in particular when preparing bread,
pizzas, pre-fried chips, etc. This is to be
expected. When baking or roasting on
multiple levels simultaneously, more
condensation will develop.
Bottom heat
This function is advised for dishes of which
the bottom need good cooking. The bottom of
the dishes are thoroughly cooked.
Before the end of the cooking process is
reached (when there is still a quarter of the
cooking time left), turn the function knob to
bottom heat. Turn the temperature knob to its
maximum setting. The dish will then be heated
mainly by the bottom element, but will
continue to brown on top.
POSSIBILITIES
2
8