Placing half a potato or a small ovenproof container in the stomach cavity of the fish will make it more stable. Turn the pieces of fish after Z of the time. For fish fillet, add a few tablespoons of liquid to provide steam. Whole fish does not have to be turned. Place the whole fish in 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 in minutes setting Fish, whole 300 g each Wire rack 2 ( 2 20-25 (approx. ) 1.0 kg Wire rack 2 4 210-230 45-55 1.5 kg Wire rack 2 4 180-200 60-70 2.0 kg Covered 2 % 180-200 70-80 Fish steak, 3 cm thick Wire rack 3 ( 2 20-25 Fish fillet Covered 2 % 210-230 20-30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test” . Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Bakes, gratins, toast with toppings How well cooked the bake is will depend on the size of the ovenware and the height of the bake. The figures in the table Always place ovenware on the wire rack. are only average values. If you are grilling directly on the wire rack without ovenware, you should also insert the universal pan at level 1. This keeps the oven cleaner. Dish Accessories and ovenware Level Type of Temperature Cooking time heating in ° C, grill in minutes setting Bakes Bake, sweet ovenproof dish 2 % 180-200 50-60 Souffle ovenproof dish 2 % 170-190 35-45 Ramekins 2 % 190-210 25-30 Pasta bake ovenproof dish 2 % 200-220 40-50 Lasagne ovenproof dish 2 % 180-200 45-50 Gratin Potato gratin, raw ingredients, 1 ovenproof dish 2 4 160-180 60-80 max. 4 cm deep 2 ovenproof dishes 1+ 3 : 150-170 60-80 Toast 12 slices, with topping wire rack 4 ( 3 5-8 Convenience products The cooking result greatly depends on the quality of the food. Pre-browning and irregularities can sometimes even be found Observe the instructions on the packaging. on the raw product. If you line the accessories with greaseproof paper, make sure that the paper is suitable for these temperatures. Make sure the paper is a suitable size for the dish to be cooked. Dish Accessories Level Type of Temperature Cooking time heating in °C in minutes Pizza, frozen Pizza with thin base universal pan 2 % 190-210 15-25 universal pan + wire rack 3+ 1 : 180-200 20-30 Pizza with deep-pan base universal pan 2 % 180-200 20-30 universal pan + wire rack 3+ 1 : 170-190 25-35 Pizza baguette universal pan 3 % 180-200 20-30 Mini pizza universal pan 3 % 190-210 10-20 Pizza, chilled Pizza (preheat) universal pan 3 % 190-210 10-15 Potato products, frozen Chips universal pan 3 % 190-210 20-30 universal pan + baking 3+ 1 : 180-200 30-40 tray Croquettes universal pan 3 % 200-220 20-25 Rosti, stuffed potato pockets universal pan 3 % 210-230 15-25 Baked items, frozen Bread rolls, baguette universal pan 3 % 170-190 10-20 Pretzels ( dough) universal pan 3 % 210-230 15-25 Baked items, prebaked Part-cooked rolls, part-cooked baguette universal pan 3 % 190-210 10-20 universal pan + wire rack 3+ 1 : 160-180 20-25 Processed portions, frozen Fish fingers universal pan 2 % 220-240 10-20 Dish Accessories Level Type of Temperature Cooking time heating in °C in minutes Chicken goujons, chicken nuggets universal pan 3 % 200-220 15-25 Strudel, frozen Strudel universal pan 3 % 200-220 35-40 Special dishes At low temperatures, : 3D hot air is equally useful for producing creamy yoghurt as it is for proving light yeast dough. First, remove accessories, hook-in racks or telescopic shelves from the cooking compartment. Preparing yoghurt 1. Bring 1 litre of milk ( 3.5 % fat) to the boil and cool down to 40 ° C. 2. Stir in 150 g of yoghurt (at refrigerator temperature). 3. Pour into cups or small screw-top jars and cover with cling film. 4. Preheat the cooking compartment as indicated. 5. Place the cups or jars on the cooking compartment floor and incubate as indicated. Proving dough 1. Prepare the dough as usual, place it in a heat-resistant ceramic dish and cover. 2. Preheat the cooking compartment as indicated. 3. Switch off the oven and place the dough in the cooking compartment and leave it to prove. Dis...

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Hornos - HBA21B350J/35 (535.47 kb)