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Фрагмент инструкции
Universal pan 1 180 - 200 40 - 50 500 g each Fish filets Approx. 100 g each Wire rack + glass roasting dish 1 180 - 190 30 - 40 with lid Dishes using CircoTherm® eco “ Accessories Level Temperature in °C Cooking time in minutes Casserole Diced meat (beef, pork or lamb) Wire rack + glass roasting dish with lid 1 160 - 170 120 - 150 Braising steaks Wire rack + glass roasting dish with lid 1 140 - 150 120 - 150 Meat Beef Slow roast joint, approx. 1 kg Roast joint Universal pan + insert grid Universal pan + insert grid 1 1 140 - 150 180 - 190 55 + 40 40 + 40 Lamb Pork Leg Roast joint Universal pan + insert grid Universal pan + insert grid 1 1 170 - 180 180 - 190 35 + 25 40 + 35 Steam cooking The e Steam cooking operating mode can only be used in conjunction with the Mega System steamer (available as a special accessory from specialist retailers) . Only switch Steam cooking on when the cooking compartment has cooled down completely (room temperature). If • and .© . appear alternately in the temperature display after Steam cooking has switched on, the cooking compartment has still not cooled down sufficiently. Wait until the cooking compartment has cooled down and switch Steam cooking on again. The Steam cooking process is controlled automatically. Notes ¦ Only use the Steam cooking operating mode for steaming. ¦ Only use the Mega System steamer for steaming. ¦ Do not use Steam cooking together with the preselection mode clock function ¦ You will find further useful information in the instruction manual included with the Mega System steamer Dough proving In this section, you will find information on ¦ Dough provinge ¦ preparing yeast dough and yoghurt Only switch on Dough proving once the cooking compartment has completely cooled down (to room temperature). If • or oe and ‹ appear alternately on the temperature display after switching on Dough proving, the cooking compartment has not cooled down completely. Wait until the cooking compartment has cooled down and switch Dough proving on again. Do not use Dough proving together with the Preselection mode clock function. Yeast dough Caution! ¦ Damage to the enamel surfaces from pouring cold water into the hot cooking compartment. Do not poor cold water into the hot cooking compartment. ¦ Distilled water will damage the surfaces in the cooking compartment. Use tap water only. 1. Pour 200 ml water in the base trough of the cooking compartment. 2. Place the dish in the centre of the wire rack and slide in at shelf height 1. 3. Close the appliance door and switch on e Dough proving. The proving process is controlled automatically. The temperature setting is fixed. 4. Remove any remaining water from the cooking compartment after the proving process is complete. 5. Loosen any limescale with a little vinegar and wipe with clean water. The information in the table contains only guide values. You can find information on how to proceed, further instructions and recipes in the accompanying cookbook. Yeast dough Amount of flour in grams Proving time in minutes Light dough (e. g. pizza dough, plaited loaf) 300 - 500 750 25 - 30 30 - 35 Heavy, fat- rich dough 500 40 - 60 ( e. g. stollen, panettone) 750 60 - 80 Light bread dough 1000 30 - 40 Heavy bread dough 1000 50 - 70 Yoghurt 1. Remove accessories and hook- in racks, telescopic shelves or separate fitting systems. 2. Heat 1 litre of long- life milk ( 3.5 % fat) or fresh pasteurised milk to 40 ° C or Bring 1 litre of fresh milk to the boil once and allow to cool down to 40 °C. 3. Add 150 g of set yoghurt to the warm milk, stir in and fill the 6. Close the appliance door and switch on e Dough proving. jars or bowls evenly. Do not pour more than 200 ml into any The proving process is controlled automatically. The single container. temperature setting is fixed. 4. Cover the filled containers with a suitable lid or cling film. 7. After 8 hours, switch off e Dough proving and place the 5. Distribute the containers over the entire cooking containers in the refrigerator for at least 15 hours. compartment floor, evenly spaced out. Low-temperature cooking In this section, you will find information on ¦ Low-temperature cooking / ¦ Tips and tricks Low-temperature cooking is a method of cooking slowly at low temperatures, and is also known as slow cooking. Low-temperature cooking is ideal for all prime cuts of meat (e. g. tender portions of beef, veal, pork, lamb and poultry) that are to be cooked medium/medium rare or " a point". The meat will remain succulent and tender. Using Low-temperature cooking Notes ¦ Only use fresh, clean meat ¦ The meat will always look pink on the inside after Low- temperature cooking. This does not mean that the cooking time was too short ¦ Only use boned meat ¦ Do not use defrosted meat ¦ You can also use seasoned or marinated meat ¦ Always use shelf height 1 for Low-temperature cooking ¦ Do not cover the meat while it is cooking in the cooking compartment ¦ Do not turn pieces of meat during the low-temperatur...
Эта инструкция также подходит к моделям:Духовые шкафы - B45E54N3GB/04 (1.75 mb)