Оценок - 0, средний балл: 0
(
)
)
|
Фрагмент инструкции
Lean meat Coat lean meat with fat or oil as required and cover it with strips of bacon. Cooking time and temperature The cooking time and temperature depend on the size, height, type and quality of the food and the roasting dish. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. You should set the lower of the specified temperatures the first time. Lower temperatures will generally allow more even browning. The values for cooking time apply to 0.5 - 2 kg of food. For greater weights, reduce the temperature and increase the cooking time. For multiple pieces, apply the cooking time for the weight of the heaviest piece. Standing time At the end of the cooking time, switch the oven off and leave the roast to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the cooking times specified. Meal Setting Level Temperature in .C Time in minutes (per 500 g) Duck 3 1 180* 20 + 20 % 2 190 - 200* 20 + 20 Beef Slow roast joint 3 1 140* 40 + 40 % 2 150* 40 + 40 Top side / top rump 3 1 160* 30 + 25 % 2 190* 30 + 25 Lamb Leg 3 1 170* 30 + 25 % 2 200* 30 + 25 Shoulder (bone-in) 3 1 170* 25 + 20 % 2 200* 25 + 20 Shoulder (boned and rolled) 3 1 170* 30 + 25 % 2 200* 30 + 25 Rack of lamb 3 1 180* 25 + 25 % 2 200* 25 + 25 Pork Roast joint 3 1 180* 35 + 35 % 2 180* 35 + 35 Loin joint 3 1 180* 30 + 30 % 2 180* 30 + 30 Belly 3 1 160* 30 + 25 % 2 190* 30 + 25 * Preheat oven * + time for Yorkshire pudding Meal Setting Level Temperature in .C Time in minutes (per 500 g) Gammon Joint 3 1 160* 30 + 30 % 2 190* 30 + 30 Chicken Whole chicken 3 1 170 - 180* 20 + 25 % 2 190 - 200* 20 + 25 Portion (boned) 3 1 190* 20 + 25 % 2 200 - 210* 20 + 25 Quarter 3 1 190* 20 + 25 % 2 200 - 210* 20 + 25 Turkey Drumstick 3 1 180* 20 + 20 Crown 3 1 160* 25 + 20 Whole 3 1 150 - 160* 25 + 25 Complete Meal with beef 3 1 + 3 160* 30 + 25** with chicken 3 1 + 3 180* 20 + 25 * Preheat oven * + time for Yorkshire pudding Casseroles Setting Level Temperature in .C Time in minutes (per 500 g) Diced meat (beef, pork, lamb, chicken) 3 1 140 40 + 80 $ 1 140* 40 + 80 Braising steak 3 1 140 45 + 80 $ 1 140* 45 + 80 Chicken pieces (boned) 3 1 140 50 + 70 % 2 140 50 + 70 * Preheat oven Tips and tricks Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time. Check the shelf height. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the core temperature of the joint using a meat thermometer. Steam in the cooking compartment is con-The steam dries during the course of the cooking. If there is an excessive volume of densing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions. The roasting dish and lid must fit together well and close properly. Reduce the temperature. Grilling In this section, you will find information on ¦ Grilling in general ¦ Circo-roasting 4 ¦ Radiant grilling ( ¦ The grilling table Caution! Material damage due to effect of heat: The temperature generated in the cooking compartment is very high. Keep the appliance door closed when using the grill. Never grill with the appliance door open. Notes ¦ It is preferable to use the universal pan with wire insert for grilling ¦ Place the insert grid into the universal pan and slide the two in together at the shelf position specified in the grilling table ¦ Always place the food to be grilled in the centre of the wire rack ¦ If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. ¦ Use the wire rack for particularly large quantities. Insert the wire rack at the shelf position indicated in the grilling table. To prevent the oven from becoming dirty, insert the universal pan one level lower. Circo-roasting The 4Circo-roasting operating mode is particularly suitable for poultry or meat (e.g. roast pork with crackling) that is to be crispy. Turn large items of food after approximately half to two-thirds of the grilling time. For items of food with rind, place them on the wire rack rind-side down for the first half of the grilling time. Pierce duck and goose skin under the wings and legs to allow the fat to escape. Depending on the type of food you are cooking, the cooking compartment may become very dirty when you cook food using Circo-roasting. You should therefore clean the cooking compartment after every use so that the dirt does not become burnt on. At the end of the cooking time, switch the grill off and leave the food to stand for approximately 10 minutes in the cooking compartment with the door ...