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Фрагмент инструкции
The distortion will already subside again during baking, roasting or grilling. Slide-in levels . Your oven features 3 slide-in levels. The slide-in levels are counted from bottom to top. The numbers are marked in the oven. When using hot-air baking or roasting, do not use slide-in level »2«, in order not to block air circulation. Description of Oven Features Top and bottom heat ——————— e (Conventional heating system) The food being baked or roasted is exposed to heat radiation from heating elements located at the top and bottom of the oven cavity. Baking and roasting is possible on one slide-in level only. Advantages: –Baking of cake with moist filling, pizza, quiche –bread baking Hot-air circulation v ———————— A fan system located in the rear oven wall circulates the hot air in the oven, achieving an especially effective heat transfer to the food being baked or roasted. Advantages: – low soiling of oven interior – simultaneous baking and roasting on several oven levels is possible – shorter preheating times – low oven temperatures – gentle defrosting Surface grilling—————————— Z The food being prepared is exposed to heat radiation from the heating element at the top of the oven cavity. Advantages: – Particularly effective with flat, small cuts of meat, i.e., steaks, sausages, fish, vegetables and toast. Combination hot-air/surface grilling --I With combination hot-air/surface grilling, the air circulating fan and the grilling radiators are activated in alternation. The heat generated by the grilling radiator is evenly distributed in the oven cavity. Advantages: – Particularly effective with poultry and larger cuts of meat. Bottom heat w —————————— With this setting, only the heating element at the bottom of the oven cavity is activated. Advantages: – Particularly useful with dishes and baked goods that require a distinctive bottom crust or browning. Use just before the end of the baking or roasting time. Switching the Oven ON and OFF Before switching on your oven, you should decide which heating system you wish to use. Switching the oven ON: 1. Use the function selector to determine the desired system. 2. Set the temperature control knob to the desired temperature. . The selected temperature will be controlled automatically. Function selector Temperature . The oven temperature control lamp selector illuminates when the oven is first switched on, and extinguishes when the required temperature has been reached. Switching the oven OFF: To switch the oven OFF, turn both the temperature selector and function selector to the »0« position. 33 Baking Using baking tins . Always place baking tins in the centre of the baking grill. . We recommend dark metallic baking tins. Using tinplate baking tins: ‰ Hot air Shelf position 3 t Top/bottom heat Shelf position 1 Top/bottom heat: e . If the cake bottom gets too dark: Check the slide-in level. Shorten the baking time, and possibly use a lower baking temperature. . If the cake bottom stays too light: Check the slide-in level. Increase the baking time, select a lower temperature, or use a dark metal baking tin. Hot-air circulation: v . Do not place baking forms or high cakes too close to the rear oven wall. Using baking sheets . The slanted (handle) end of the baking sheet must always face the oven door. . Always fully insert baking sheets into the oven. . Use only original baking sheets. Baking in the enamelled universal pan: . Especially suitable for very moist cakes and pizza. . Slide-in levels: vHot air Slide-in level 3 eTop/bottom heat Slide-in level 3 Notes: . You can influence the degree of browning by changing the temperature setting. . If a cake collapses after removing it from the oven, use less liquid on your next attempt, consider using a longer baking time, or use a slightly lower temperature setting. Roasting Roasting with hot-air circulation v or with top/bottom heat e Notes: . Place the grill into the universal baking pan and slide them together into the same slide-in level. . Meat can be roasted in the oven in a particularly economical fashion if the weight of the cut exceeds 750 grams. . Roasting in an uncovered pot: Rinse the universal baking pan and/or the roaster with water, and place the meat into it. . With fat meat and poultry, pour 125 to 250 ml of water (to suit the size and kind of roast) into the universal pan. At your discretion, baste lean meat with fat, or cover it with bacon strips. . The roast drippings collecting in the universal pan make a tasty gravy. Dissolve the drippings with hot water, bring to a boil, thicken with corn starch, season to taste and, if required, pass it through a strainer. . No preheating is required. Save energy by putting the roast into the oven while it is still cold. . Roasting in a covered pot: Place the meat into the roasting pot (or Dutch oven), cover it with a matching lid, and place it on the grill in the oven. We recommend that beef roast be prepared in a covered roasting pot. Cooking tips: . For roasting...
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