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Фрагмент инструкции
neck) 1.0 kg 1.5 kg 2.0 kg Uncovered 1 1 1 4 4 4 190-210 180-200 170-190 120 150 170 Joint with rind (e. g. shoulder) 1.0 kg 1.5 kg 2.0 kg Uncovered 1 1 1 4 4 4 190-210 180-200 170-190 130 160 190 Pork fillet 500 g Wire rack + univsal pan er3+ 1 4 220-230 30 Meat Weight Accessories and ovenware Level Type of heating Temperature in ° C, grill setting Cooking time in minutes Pork joint, lean 1.0 kg Uncovered 2 % 200-220 120 1.5 kg 2 % 190-210 140 2.0 kg 2 % 180-200 160 Smoked pork on the bone 1.0 kg Covered 2 % 200-220 70 Steaks, 2 cm thick Wire rack + universal pan 5+ 1 ( 3 20 Pork medallions, 3 cm thick Wire rack + univer5+ 1 ( 3 10 sal pan Lamb Saddle of lamb on the bone 1.5 kg Uncovered 2 4 190 60 Boned leg of lamb, medium 1.5 kg Uncovered 1 4 150-170 120 Game Saddle of venison on the bone 1.5 kg Uncovered 2 % 200-220 50 Boned leg of roe venison 1.5 kg Covered 2 % 210-230 100 Roast game 1.5 kg Covered 2 % 180-200 140 Joint of venison 1.5 kg Covered 2 % 180-200 130 Rabbit 2.0 kg Covered 2 % 220-240 60 Minced meat Sausages Wire rack + univer4+ 1 ( 3 15 sal pan Meat loaf Made from Uncovered 1 4 180-200 80 500 g meat Sausages Poultry The weights indicated in the table refer to oven- ready poultry ( without stuffing) . Place whole poultry on the lower wire rack breast-side down. Turn after Z of the specified time. Turn roasts, such as rolled turkey joint or turkey breast, halfway through the cooking time. Turn poultry portions after Z of the time. For duck or goose, pierce the skin on the underside of the wings. This allows the fat to run out. Poultry will turn out particularly crispy and brown if you baste it towards the end of the roasting time with butter, salted water or orange juice. Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in ° C, grill set- in minutes ting Chicken, whole 1.2 kg Wire rack 2 4 200-220 60-70 Poulard, whole 1.6 kg Wire rack 2 4 190-210 80-90 Chicken, halved 500 g each Wire rack 2 4 220-240 40-50 Chicken portions 150 g each Wire rack 3 4 210-230 30-40 Chicken portions 300 g each Wire rack 3 4 220-240 35-45 Chicken breast 200 g each Wire rack 2 ( 3 30-40 Duck, whole 2.0 kg Wire rack 1 E 240-250 90-100 Duck breast 300 g each Wire rack 3 4 240-260 30-40 Goose, whole 3.5-4.0 kg Wire rack 2 4 170-190 120-140 Goose legs 400 g each Wire rack 3 4 220-240 50-60 Small turkey, whole 3.0 kg Wire rack 2 4 180-200 80-100 Rolled turkey joint 1.5 kg Uncovered 1 4 190-210 110-130 Turkey breast 1.0 kg Covered 2 % 180-200 80-90 Turkey thigh 1.0 kg Wire rack 2 4 180-200 90-100 Fish upwards. Placing half a potato or a small ovenproof container in the stomach cavity of the fish will make it more stable. Turn the pieces of fish after Z of the time. For fish fillet, add a few tablespoons of liquid to provide steam. Whole fish does not have to be turned. Place the whole fish in the oven in its swimming position with its dorsal fin facing Fish Weight Accessories and Level Type of Temperature Cooking time ovenware heating in ° C, grill set- in minutes ting Fish, whole 300 g each Wire rack 2 ( 2 20-25 (approx. ) 1.0 kg Wire rack 2 4 210-230 45-55 1.5 kg Wire rack 2 4 180-200 60-70 2.0 kg Covered 2 % 180-200 70-80 Fish steak, 3 cm thick Wire rack 3 ( 2 20-25 Fish fillet Covered 2 % 210-230 20-30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test” . Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Bakes, gratins, toast with toppings How well cooked the bake is will depend on the size of the ovenware and the height of the bake. The figures in the table Always place ovenware on the wire rack. are only average values. If you are grilling directly on the wire rack without ovenware, you should also insert the universal pan at level 1. This keeps the oven cleaner. Dish Accessories and ovenware Level Type of Temperature Cooking time heating in ° C, grill set- in minutes ting Bakes Bake, sweet ovenproof dish 2 % 180- 200 50- 60 Souffle ovenproof dish Ramekins 2 2 % % 170- 190 190- 210 35- 45 25- 30 Pasta bake Lasagne ovenproof dish ovenproof dish 2 2 % % 200- 220 180- 200 40- 50 40- 50 Gratin P...
Эта инструкция также подходит к моделям:Духовые шкафы - HBA21B262J/02 (2.3 mb)