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Фрагмент инструкции
Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/ or a longer cooking time. Grilling When grilling, preheat the oven for approx. 3 minutes, before placing the food into the cooking compartment. Always grill with the oven door closed. As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Turn the food you are grilling after Z of the time. Do not add salt to steaks until they have been grilled. Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack. The universal pan should also be inserted at level 1. The meat juices are collected in the pan and the oven is kept cleaner. When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it. The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen. Meat Turn pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices. After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven. For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom. Meat Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set- in minutes ting Beef Pot- roasted beef 1.0 kg Covered 2 % 210-230 100 1.5 kg 2 % 200-220 120 2.0 kg 2 % 190-210 140 Fillet of beef, medium 1.0 kg Uncovered 2 % 210-230 60 1.5 kg 2 % 200-220 80 Sirloin, medium 1.0 Steaks, 3 cm thick, medium Veal kg Uncovered Wire rack + universal pan 2 5+ 1 % ( 230-250 3 60 15 Joint of veal 1.0 1.5 2.0 kg Uncovered kg kg 2 2 2 % % % 190-210 180-200 170-190 110 130 150 Knuckle of veal 1.5 kg Uncovered 2 % 210-230 140 Pork Joint without rind (e.g. neck) 1.0 1.5 2.0 kg Uncovered kg kg 2 2 2 % % % 220-240 210-230 200-220 120 150 170 Joint with rind (e. g. shoulder) 1.0 1.5 2.0 kg Uncovered kg kg 2 2 2 % % % 230-250 220-240 210-230 130 160 180 Pork joint, lean 1.0 1.5 2.0 kg Uncovered kg kg 2 2 2 % % % 200-220 190-210 180-200 120 140 160 Smoked pork on the bone 1.0 Steaks, 2 cm thick Lamb kg Covered Wire rack + universal pan 2 5+ 1 % ( 200-220 3 70 20 Boned leg of lamb, medium 1.5 kg Uncovered 2 % 180-200 120 Minced meat Meat loaf Made from 500 g meat Uncovered 2 % 200-220 70 Sausages Sausages Wire rack + univsal pan er4+ 1 ( 3 15 Poultry Turn roasts, such as rolled turkey joint or turkey breast, halfway The weights indicated in the table refer to oven- ready poultry ( without stuffing) . through the cooking time. Turn poultry portions after Z of the time. Place whole poultry on the lower wire rack breast-side down. Turn after Z of the specified 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 % 220-240 60-80 Poulard, whole 1.6 kg Wire rack 2 % 200-220 80-90 Chicken, halved 500 g each Wire rack 2 % 210-230 50-60 Chicken portions 150 g each Wire rack 2 % 210-230 30-40 Chicken portions 300 g each Wire rack 3 % 210-230 35-45 Duck, whole 2.0 kg Wire rack 2 % 200-220 100-120 Goose, whole 3.5-4.0 kg Wire rack 2 % 200-220 120-140 Goose legs 400 g each Wire rack 3 % 230-250 40-50 Small turkey, whole 3.0 kg Wire rack 2 % 210-230 80-100 Rolled turkey joint 1.5 kg Uncovered 2 % 200-220 110-130 Turkey breast 1.0 kg Covered 2 % 180-200 80-90 Turkey thigh 1.0 kg Wire rack 2 % 190-210 100-120 Fish upwards. Placing half a potato or a small ovenproof container Turn the pieces of fish after Z of the time. in the stomach cavity of the fish will make it more stable. Whole fish does not have to be turned. Place the whole fish in For fish fillet, add a few tablespoons of liquid to provide steam. 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 ...
Эта инструкция также подходит к моделям:Плиты - HEA10B220/35 (2.19 mb)
Плиты - HEA10B220/36 (2.19 mb)
Плиты - HEA10B240/01 (2.19 mb)
Плиты - HEA10B250/01 (2.19 mb)