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** Preheat the appliance to the specified temperature. Switch back to the second temperature when inserting the food. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. For baking yeast dough we recommend the hot air circulation mode. The recommended mode is printed in bold. Roasting Table Dish Level from below Hot air Temp. °C Grill and hot air Temp. °C Top and bottom heat Temp. °C Cooking time Minutes Beef Roast beef 1,5 kg* Roast beef rare 1,5 kg** Roast beef medium 1,5 kg** Roast beef well done 1,5 kg** Pork 2 2 2 2 180 230/180 230/180 230/180 230/180 230/180 180 60-90 45-50 60-70 90-100 Pork roast 1,5 kg** Pork roast with rind 1,5 kg*** Smoked pork 1,5 kg** Leg of pork*** Collared roast** Veal 2 2 2 2 2 230/180 180/200 180/160 150/200 230/180 230/180 180/200 150/200 230/180 60-70 60-70 40-50 50-60 60-70 Roast veal** Leg of veal*** Loin of veal 2 2 2 230/180 150/180 160-170 150/180 230/180 60-70 50-60 20 Stuffed breast of veal* 2 120-130 120 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes. *** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Roasting Table Dish Level from below Hot air Temp. °C Grill and hot air Temp. °C Top and bottom heat Temp. °C Cooking time Minutes Venison Roast boar* 2 170-180 60-90 Leg of venison* Saddle of venison 2 2 170-180 165-175 170-180 60-80 20-25 Leg of lamb* Poultry 2 180-200 35-45 Duck 2-3 kg** Duck breast 2 2 160/190 160 160/190 160 100-120 15-20 Goose 2-3 kg** Turkey 3-4 kg** Roast chicken 2 2 2 160/190 160/190 180 180 160/190 160/190 100-120 120-180 50-60 * First brown the meat all-round in the casserole on the cooker. ** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes. Note: The values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold. Grilling Table Dish Level from No Temp. Grill Grill and hot air Cooking below pre-°C Minutes Minutes Time heat 1.side 2.side 1.side 2.side Minutes Sliced pork belly 3 180-200 6 4 5 5 10 Kebab 3 190 8 8 16 Fried sausage 3 200 5 4 9 Merguez (grilled sausage) 3 200 6 6 12 Roast chicken 2 X 180 30 30 60 Leg of chicken 3 180 20 20 15 15 30-40 Spare Ribs 3 180-200 15 15 12 12 24-30 Leg of pork* 2 150/200 50-60 Trout 3 180-200 8 8 16 Vegetable kebabs 3 200 7 7 14 Shrimp kebabs 3 175 7 7 14 Preparing au gratin Toasted sandwich 3 190 5-7 Creme caramel** 4 X 250 Creme brulee** 4 X 250 Cake with meringue** 3 200 Important: Only grill with the oven door closed. For grilling use the wire rack that fits the grilling tray (accessory or special accessory, depending on the version) to collect dripping fat. * Do not turn the leg of pork. Set the temperature high for the last 15-20 minutes. ** You should bake this dish au gratin until it has reached the level of browning you require. Note: The values given above should be looked upon as recommended values. The recommended mode is printed in bold. Tips and Tricks Baking What to do if… The solution …a cake baked in a tray is too light at the bottom? Insert the tray on a lower level and remove all other trays from the oven. …a cake baked in a form is too light at the bottom? Do not insert the baking form in the oven on the tray, but on the wire rack. …a cake/small cakes and pastries are too dark Insert the cake/pastries at a higher level. at the bottom? …a cake is too dry? Set the oven temperature to a slightly higher value. Preheat the oven. …a cake is too moist on the inside or if meat is Set the baking or roasting temperature to a slightly not cooked on the inside? lower value. Important: baking or roasting times cannot be shortened by selecting higher temperatures. It is better to choose a slightly longer baking or roasting time and to allow the dough to bake longer. …a cake baked with hot air in a form or a Do not place the baking form directly in front of the rear rectangular form is too dark at the back? wall of the oven, but in the middle. …a cake sinks? Use less fluid the next time or set the oven temperature to a value that is lower by 10 degrees. Pay attention to the stirring times specified in the recipe. Do not open the oven door too soon. …a cake has risen in the middle and is lower Do not grease the edge of the spring form. After at the edges? baking, carefully loosen the cake with a knife. …a cake is too dark at the top? Insert it on a lower level, select a lower temperature and bake the cake for a slightly longer time. …a cake is too dark at the bottom? Insert it at a higher level and choose a lower temperature the next time. …a fruit cake is too light at the bottom and Use the deeper grill...
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