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Фрагмент инструкции
cooking time. How can I check that the meat is ready? Use a meat thermometer (available from specialist shops) or use the “spoon test". Press down on the meat using a spoon. If the meat feels firm when pressed, it is ready; if not, it must be cooked for more time in the oven. The meat looks too dark and the outside is Check that you have selected the correct height and temperature. burned in several places. The meat looks fine, but the juices have Next time, use a smaller dish or add more liquid. burned. The meat looks fine, but the juices have not Next time, use a larger dish or add less liquid. browned and look watery. Condensation is produced when making gravy A lot of this moisture evaporates via the condensation outlet, and droplets of using the roasting juices. condensation may form on the colder control panel or on the fronts of nearby kitchen units. This is an unavoidable phenomenon. Gratins, souffles, browned items The cooking times in the table below have been calculated for an oven without any preheating. Food Cookware Level Type of heating Temperature at °C, grill power Cooking time, minutes Sweet souffles (e. g. cheese souffle with fruit) Souffle dish 2 % 180-200 40-50 Savoury foods for browning containing cooked ingredients (for example, pasta with a browned topping) Souffle dish or enamel tray 3 3 % % 210-230 210-230 30-40 20-30 Savoury foods for browning which contain raw ingredients* (for example, dauphinoise potatoes) Browning dish or enamel tray 2 2 7 7 160-180 160-180 50-70 50-70 Browning toast Shelf 5 ( 3 4-5 Cheese on toast Shelf* * 3+ 1 7 170-180 8-12 * The browning must not be more than 2 cm thick. ** Always place the enamel tray on level 1. Special dishes This appliance can be set to temperatures of between 30 and 270 . C. The 50 .C temperature can be used to make creamy yoghurt or a spongy bread dough. Making yoghurt 1. Boil 1 litre of milk ( 3.5 % fat) and allow it to cool to about 40 °C. 2. Mix 150 g of yoghurt ( at fridge temperature) . Preparation 3. Pour the mixture into jars or bowls and cover them with transparent film. 4. Preheat the oven as instructed. 5. Now, place the bowls or jars on the bottom of the oven and prepare as follows. Allow the dough with yeast to rise 1. Prepare the dough as usual. Pour the dough into a heat resistant ceramic baking dish and cover it. 2. Preheat the oven for 5-10 minutes. 3. Turn off the appliance and allow the dough to rise inside the oven. Food Cookware Level Type of heating Temperature Time Yoghurt Place the bowls or jars at the bottom of the oven N Preheat to 50 ° C 50 ° C 5 min. 8 h Allow the dough with yeast to rise Place a heat resistant cookware at the bottom of the oven N Preheat to 50 ° C turn off the appliance and place the dough inside the oven. 5-10 min. 20-30 min. Drying Use only fruit and vegetables that are in perfect condition and wash them thoroughly first. Drain well and dry thoroughly. Cover the enamel tray and shelf with special baking parchment or greaseproof paper. Food Level Type of heating Temperature Cooking time, hours in ° C 600 g of sliced apples 2+ 3 N 80 approximately 5 h 800 g of pears cut into chunks 2+ 3 N 80 approximately 8 h 1.5 kg of cherries 2+ 3 N 80 approximately 8-10 h 200 g of cleaned, fresh herbs 2+ 3 N 80 approximately 1. h Note: If the fruit or vegetables contain a lot of juice or water, they will have to be turned over several times. Once dried, remove them from the paper immediately. Frozen ready- meals Follow the food manufacturer's instructions on the packaging. The cooking times in the table below have been calculated for an oven without any preheating. Food Accessories Level Type of heating Temperature in °C Time in minutes Chips* Shelf or enamel tray 3 % 190- 210 20-30 Pizza* Shelf 2 % 200- 220 15-20 Pizzabaguette* Baking tray 3 % 190- 200 20-25 * Place the greaseproof paper on top of the rack. Check that the greaseproof paper is suitable for this temperature. Note: The baking tray may deform when frozen foods are being defrosted. This is due to the accessories being subjected to different temperatures. The deformation will disappear during defrosting. Jam making For cooking, the jars and the elastic bands must be clean and in perfect condition. Whenever possible, use jars of equal sizes. The values in the tables are given for round 1-Litre jars. Caution! Do not use larger or taller jars. Their lids could explode. Only use fruit and vegetables that are in good condition. Clean them well. The times given in tables are only given as an indication. These can vary according to the outside temperature, number of jars, quantity and temperature of the jar content. Before turning off the appliance, ensure the jars have begun to bubble. Preparation 1. Tip the fruit or vegetable into the jars but do not fill them to the brim. 2. Clean the edges of the jars; these must be clean. 3. Place a cover and wet elastic band on each jar. 4. Close the jars with clamps. Do not place more than six jars in the ov...
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