12
GB
Getting started &
using your oven
COOKING TABLE
The cooking times are approximate
* A pie dish containing 100 ml water must be placed on the base of the oven before cooking
Programme
Food
Weight
(kg)
Number
of levels
Position of accessories
Preheating
Recommended
temperature
(° C)
Duration
Drip tray
Grid
C
CR
RE
EA
AT
TIIO
ON
N
1
2
1
3
yes
190
15-20
Multi-level
shortbread
4/4 cupcakes
2
1
3
yes
180
15-20
pizza
2
1
3
yes
200
15-25
fruit pie
2
1
3
yes
200
40-45
crème caramel
2
1
3
yes
170
35-45
Tradition
crème caramel
1
1
yes
170
35-45
paté
1
1
yes
170
50-60
casserole
1
1
yes
170
1-3 hr
Brioche
panettone, brioche
1
1
1
yes
170-180
30-50
Pastry
fruit tarts (shortcrust pastry)
1
1
1
yes
190
35-45
tarts (sablé or sugar crust)
1
1
1
yes
200
20-30
Patisserie
profiteroles
1
yes
190
25-35
biscuits
1
1
yes
190
15-20
choux pastry
1
1
yes
200
35-45
genoise cake
1
1
yes
190
25-35
Roasting
roast meats
1
1
1
no
210-220
45-75
Browning
shepherd’s pie, gratin
1
1
no
200-210
35-50
Grill-Barbecue
rib roast
1
1
2 or 3
no
20-30
sausages
1
1
3
no
250°C
15-25
pork ribs
1
1
3
no
250°C
15-25
fish
1
1
2 or 3
no
250°C
15-25
toast
1
1
3
yes
250°C
3-5
Warming
rising dough (brioche, bread, etc.)
1
1
1
no
40
White meringue
meringues
2
1
3
no
70
8-12 hr
Golden meringue
meringues
2
1
3
no
110
1.5-2 hr
Low temperature 85°C
meat, fish
2
1
3
yes
85
90-180
Low temperature 95°C
fruit, vegetables
2
1
3
yes
95
60-90
Low temperature 120°C
potatoes, reheating
2
1
3
yes
120
45-90
Pasteurisation
fruit, vegetables
1
1
1
yes
110
45-120
S
SU
UC
CC
CE
ES
SS
S
1 kg max.
1
1
no
Bread
bread*
Roast beef
roast beef
1
1
no
Roast pork
roast pork
1
1
no
Roast veal
roast veal
1
1
no
Roast chicken
chicken
1
1
no
Leg of lamb
leg of lamb
1
1
no
Patisserie
Genoise cake, profiteroles, etc.
1
1
no
Pastry (1)
pastry (shortcrust and puff)
1
1
no
Pastry (2)
pastry (sablé or sugar crust)
1
1
no
Brioche
brioche
1
1
no
Cake
cakes
1
1
no
Pizza
pizza
1
1
no
Содержание SPY1
Страница 48: ...12 FR Mise en marche et utilisation ...
