14 GB
MEAT
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but
it cooks through to the centre better as the heat has more time to penetrate the joint.
Correct preheating is the basis of successful red meat cookery.
GRILLS
• Before loading the grill: remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper:
this improves seizing, making it tastier and avoids it staying cold at the centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all
the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
• During cooking: never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry.
BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof
paper or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
Recipes
Cooking
method
Quantity
Cooking
C
Cooking
time
Tips
Beef with carrots
Conv cooking
for 6
200-220 C
160-180 C
about 1 hours
Duck
Conv cooking
1,5 kg
200-220 C
1 hours
Turkey
5/6 kg
2 - 3 hours
Leg of lamb
200-220 C
15 min/pound
Goose
160-180 C
2 - 2 hours
3/4 kg
Conv cooking
Conv cooking
Conv cooking
Roast chicken
Conv cooking
1/1,5 kg
220 C
200-220 C
about 1 hour
Roast beef
Conv cooking
240 C
15 min/pound
Roast rabbit
800-1 kg
50-60 mins
Fan cooking
275 C
Beef
Rotisserie
1kg
275 C
15-20 min
Lamb / Mutton
1 kg
20-25 min
Rotisserie
No preheat
No preheat
* All cooking was done at shelf position "1".
Kebabs
275 C
2x8 min
Grill
Pork chop
Grill
6 pieces
275 C
2x8 min
6 pieces
Turn over in mid
cooking
Turn over in mid
cooking
Brioche
200 C
40-40 min
Fan cooking
800 grs
1
St Honoré
190 C
Choux pastry
40 pieces
35 min
200 C
15-20 min
Pastry base
20-30 min
Fan cooking
Fan cooking
Fan cooking
180-200 C
6 pieces
* with fan and lower element, we recommend preheating with fan cooking to save time.
2 trays
1 / 3
for 6
Ø 27
1
1
Puff pastry
e.g.
Bouchée
Meringues
Fan+Lower element*
1 tray
80-85 C
190 C
4 hours
Fruit tart
Fan+Lower element*
for 6
220 C
35-40 min
6 pieces
30-35 min
Fan+Lower element*
1
1
Ø profiteroles
1
1
Recipes
Cooking
method
Quantity
Cooking
C
Cooking
time
Tips
Shelf level
