Оценок - 4, средний балл: 4.5 ( )

Производитель: Cannon Размер: 878.7 kb Название файла: Язык инструкции:

Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes. ROASTING OF LARGE POULTRY The maximum weight of poultry that can be accommodated is 8kg (18 Ibs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven. STORAGE AND RE-HEATING OF FOOD It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth. 1. If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible. 2. Completely thaw frozen food in the refrigerator before reheating. 3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately. 4. Only re-heat food once. ‘COOK CHILL’ These should always be placed in a pre-heated oven ideally on the first or second shelf DISHES position. Follow the packet instructions for cooking time. ALUMINIUM FOIL If using Aluminium Foil: 1. Remember that it is important to increase the cooking time by one third. 2. Never allow the foil to touch the sides of the oven. 3. Never cover the oven interior with foil. 4. Never cover the oven shelves with foil. Main Oven Cooking Chart The following times and setting are for guidance only. You may wish to alter the setting to give a result more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the thermostat knob to Mark 9 before selecting the appropriate gas Mark. Shelf position 1 is the highest. Food Gas Mark Shelf Position Approx. Cooking Time and Comments Fish Oily and white fish 3 or 4 4 25-60 mins. depending on recipe Meat and Poultry Beef 4 or 5 4 25-30 mins per 450g (1 Ib) + 25 mins. extra Ham 5 4 40 mins per 450g (1 Ib) covered in foil plus 40 mins. extra Lamb 5 4 30 mins per 450g (1 Ib) + 30 mins extra Pork 5 4 40 mins per 450g (1 Ib) + 40 mins extra Chicken 5 4 25 mins per 450g (1 Ib) + 25 mins extra Duckling & Goose 5 4 25 mins per 450g (1 Ib) + 25 mins extra Turkey 4 or 5 4 or 5 15-20 mins per 450g (1 Ib) + 20 mins Casseroles 3 3or4 2-6 hrs. depending on cut of meat Vegetables Baked jacket potatoes 4 or 5 3 1. - 3 hrs. until soft, depending on size Puddings Milk Puddings (500ml/1 pt) 3 4 1.-2. stand dish on baking tray and started with warm milk Baked Custard (500ml/1 pt) 3 4 45-60 mins. bain-marie Baked Sponge Puddings 4 3 40-50 mins Baked Apples 3 3 30-45 mins depending on type and size of apples Meringue Topped Puddings 1 3or4 15 mins or until "tinged" with brown Apple Tart (1 x205mm/8//) 6 2 45-60 mins Fruit Crumble 5 2 35 -45 mins Cakes, Pastries & Biscuits Small Cakes 2 trays 5 2 and 4 15-25 mins. 1 tray 5 2 15-22mins. Victoria sandwich (2 x 7") 4 2 and 4 20-30 mins Swiss Roll (3 egg quantity) 5 2 15-20 mins. Meringues 1 3 2-3 hrs Christmas cake (1 x 205mm / 8") 2 3 Time depending on recipe Madeira cake (1 x 180mm / 7") 4 4 1.-1. hrs. Rich Fruit cake (1 x 180mm / 7") 2 4 Time depending on recipe Scones 7 1 and 3 10-20 mins. Shortbread (1 x 180mm / 7") 2 3 55 -65 mins. Biscuits 4 1 and 3 10-20 mins. Shortcrust Pastry 6 2 15 - 60 mins depending on use. Rich Short Crust 5 1 and 3 20-30 mins. Flaky/Puff Pastry 7 2 10-30 mins. Choux Pastry 6 2 20-30mins. Yeast Mixtures Bread - rolls 7 2 and 4 20-30 mins. Miscellaneous Yorkshire Pudding:-large 7 1 30-40 mins individual 7 2 20-30mins When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer. Soft Margarine Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart. Using the Main Oven for Other Functions ‘S’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive joints of meat are tenderised. Fully loading the oven can be economical. Cooking times can be extended in some cases by up to 2 hours. Operation: 1. Place the prepared food in the main oven and ensure the door is fully closed. 2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the oven door is fully closed. Storage and re-heating of food: 1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible. 2. Always thaw frozen food completely in the refrigerator before re-heating. 3. Always reheat food thoroughly and ensure ...

Скачать инструкцию

Чтобы скачать, введите 2 цифры: