Signature Kitchen Suite SKSOV2411S, Руководство пользователя

Страница: 26 / 56

26 OPERATION
Table for eco hot air
Recipe
Oven
level Temp. in °C
Time(min.)
Cakes in baking tins
Flan base -
cake mixture
3 150-170 35~45
Spicy cakes
and flan base
(e.g. quiche
lorraine)
2 160-180 30~70
Cakes on baking tray
Pizza (thin
base)
1 200-220 15~30
Biscuits
Iced biscuits 3 140-150 10~40
Cake mixture
biscuits
3 150-160 25~35
Food
Beef
(approx. 1 kg)
2 190 60~80
Poultry
(approx. 1 kg)
2 210 50~70
Poultry
(approx. 2 kg)
2 210 60~80
•
This table is intended as a guide only, individual
tastes and cuts of meat will vary.
•
Always count Oven levels from the bottom up.
•
The durations given are for an oven which has not
been pre-heated.
Roasting
When roasting, use the Roasting( ), Top Bottom
Heat ( ) modes.
TIP:
•
Use heat resistant dishes when roasting (follow
manufacturer’s instructions).
•
Stainless steel roasting pans are only of limited
use, as they reflect the heat to a very large extent.
•
When using dishes with plastic handles, ensure
that the handles are heat resistant (follow
manufacturer’s instructions).
•
Large items for roasting or a number of items
can be placed directly on the wire grill above the
deep pan (or baking tray) (e.g. turkey, goose, 3~4
chickens, 3~4 knuckles of veal).
•
Lean meat should be roasted in a roasting tray with
a lid (e.g. veal, braised beef, deep frozen meat).
This keeps the juices in the meat.
•
For cooking crispy crusts or bacon, a casserole
dish with no lid should be used (e.g. pork, minced
meat, lamb, mutton, duck, knuckle of veal, chicken,
poultry meat, roast beef, fillet of beef, game birds).
•
Pour enough water into the deep pan (or baking
tray) to prevent smoke generation when you use
roasting mode.
•
Clean the oven as soon as possible after use if you
are roasting in an open-topped tin or dish. It is easier
to remove fat splashes when the oven is still warm.
WARNING
•
Allow the oven to cool down enough to ensure
there is no risk of burning yourself.
Using roasting tables
The table contains the required temperatures,
roasting times and oven levels for various kinds of
meat. The figures stated are approximate figures only.
•
We recommend cooking meat and fish weighing
over 1 kg in the oven.
•
For lean meat and fish, use Top Bottom Heat. For
all other kinds of meat we recommend Roasting
( ) mode.
•
Add a little liquid to prevent roasting juices or fat
from getting burned onto the pan surfaces.
•
Turn the food over after about half or two thirds of
the cooking time.
TIP:
For better roasting results, baste joints and poultry
with their own juices a number of times during the
roasting process.