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Idiomas disponibles
Idiomas disponibles
➢
Baking in cake tins
CAKE TYPE
Meringues
Victoria sponge
Teacake
Layer cake
➢
Baking on the trays provided with the cooker
CAKE TYPE
Yeast
Crumble
Fruit
Sponge
CAUTION!
When using the cake function of the oven it is necessary to initially heat up the oven chamber, using the third
level from the bottom is recommended for baking.
Roasting meat
◆
Cook meat weighing over 1 kg in the oven, but smaller pieces should be cooked on the gas burners.
◆
Use heatproof ovenware for roasting .with handles that are also resistant to high temperatures;
◆
When roasting on the drying rack or the grate we recommend that you place a baking tray with a small
amount of water on the lowest level of the oven;
◆
It is advisable to turn the meat over at least once during the roasting time and during roasting you should
also baste the meat with its juices or with hot salty water-do not pour cold water over the meat.
Guide
➢
Beef
TYPE OF MEAT
rare
Juicy("medium")
"well done"
Roast joint
➢
Pork
TYPE OF MEAT
Roast joint
Ham
Fillet
➢
Poultry
TYPE OF MEAT
Chicken
Goose (approx. 2kg)
TEMPERATURE [℃]
80
150
150
150
TEMPERATURE [℃]
150
150
150
150
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
3
250
3
250
3
210-230
2
200-220
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
2
200-210
2
200-210
3
210-230
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
2
220-250
2
190-200
BOTTOM+TOP ELEMENTS
BOTTOM+TOP ELEMENTS
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
/
/
/
2
160-180
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
2
160-180
2
160-180
/
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
2
170-180
2
160-180
53
BAKING TIME [min]
60
65
60
25
BAKING TIME [min]
40
30
40
30
TIME
[min/1
cm]
/
12-15
/
15-25
/
25-30
120-140
TIME
[min]
90-140
60-90
/
25-30
TIME
[min]
50-80
150-180
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