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Resumen del manual
Deglaze the pan of the juices with hot water, stock, wine or similar. Bring to the boil, thicken with cornflour, season and pass through a sieve if necessary. You can also cook side dishes (e.g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting in the universal pan with insert grid Place the wire insert in the universal pan with the lower area facing downwards and slide them in together at the same shelf position. For fatty meat and poultry, add X to . litre water to the universal pan, depending on the size and type of the joint. Braising For braising, a roasting dish with a lid is used. Ensure that the roasting dish and lid fit together well and close properly. First, sear the meat if required. Add the meat, vegetables and liquid to the roasting dish in equal proportions and place the dish with the lid closed on the wire rack at shelf position 1. While the meat is braising, the liquid in the roasting dish will evaporate. Pour in more liquid if required. Tables for roasting and braising The details given in the table are guidelines and apply to food placed in a cold oven and for meat taken directly from the refrigerator. Poultry The information in the tables applies to unstuffed poultry. Turn the poultry after half of the cooking time. 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 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 (Full-surface + and Centre-area grill () ¦ 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 ...
Otros modelos de este manual:Hornos - B15M42N3AU/04 (1.02 mb)