en
Tested for you in our cooking studio
32
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
If roasting several joints, use the weight of the heaviest
piece as a basis for determining the cooking time. The
individual pieces should be approximately equal in size.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx.
^
to
Z
of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
%
Top/bottom heating
■
4
Circulated air grilling
■
(
Grill, large area
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Grill
setting
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered
2
4
180-190
-
110-130
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack
2
4
190-200
-
130-140
Pork tenderloin steak, 1.5 kg
Cookware, uncovered
2
4
220-230
-
70-80
Pork fillet, 400 g
Wire rack
3
4
220-230
-
20-25
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Cookware, covered
2
4
210-230
-
70-90
Pork steaks, 2 cm thick
Wire rack
5
(
-
2
16-20
Pork medallions, 3 cm thick
Wire rack
5
(
-
3*
8-12
Beef
Fillet of beef, medium, 1 kg
Wire rack
2
4
210-220
-
40-50
Pot-roasted beef, 1.5 kg
Cookware, covered
2
4
200-220
-
130-160
Sirloin, medium, 1.5 kg
Wire rack
2
4
220-230
-
60-70
Steak, 3 cm thick, medium
Wire rack
5
(
-
3
15-20
Burger, 3-4 cm deep
Wire rack
4
(
-
3
25-30
Veal
Joint of veal, 1.5 kg
Cookware, uncovered
2
4
160-170
-
100-120
Knuckle of veal, 1.5 kg
Cookware, uncovered
2
%
200-210
-
100-120
Lamb
Leg of lamb, boned, medium
Cookware, uncovered
2
4
170-190
-
50-80
Saddle of lamb on the bone (remove sin-
ews, cut lengthwise from the bone with-
out turning)
Wire rack
2
4
180-190
-
40-50
Lamb cutlet**
Wire rack
5
(
-
3
12-16
Sausages
Grilled sausages
Wire rack
4
(
-
3
10-15
Meat dishes
Meat loaf, 1 kg
Cookware, uncovered
2
4
170-180
-
60-70
* Preheat
** Slide the universal pan in underneath at shelf position 2
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