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Fish fillet (200 - 300 g/7perforated 180 - 190 100 12 - 15 11 oz each) (80 - 90) Fish terrine Rack 160 - 180 100 50 - 90 in terrine form (70 - 80) Trout, whole (250 g/8.8 oz Perforated 180 - 190 100 12 - 15 each) (80 - 90) Halibut (300 g/11 oz each) Perforated 180 - 190 100 12 - 15 (80 - 90) Scallops (6 scallops) Unperforated 180 - 190 100 4 - 8 (80 - 90) Cod (250 g/8.8 oz each) Perforated 180 - 190 100 10 - 12 (80 - 90) Red snapper (200 g/0.44 oz Perforated 180 - 190 100 12 - 15 each) (80 - 90) Redfish (120 g/0.3 oz each) Perforated 180 - 190 100 10 - 12 (80 - 90) Monkfish (200 g/0.44 oz Perforated 180 - 190 100 10 - 15 each) (80 - 90) Rolled sole fillets (150 g/ Perforated 180 - 190 100 12 - 15 0.33 oz each) (80 - 90) Turbot (300 g/0.66 oz each) Perforated 180 - 190 100 12 - 15 (80 - 90) Sea bass (150 g/0.33 oz Perforated 180 - 190 100 10 - 12 each) (80 - 90) Zander (250 g/8.8 ozeach) Perforated 180 - 190 100 12 - 15 (80 - 90) Meat – cooking at higher temperatures . The combination of steam and hot air is the optimum cooking process for many types of meats. In this mode of operation, the oven compartment is sealed hermetically and moisture prevents the drying-out effect of the conventional hot air. Thanks to variable humidity control, you can achieve the optimum climate for every food. . The cooking times specified serve to help you orientate yourself and depend very much on the initial temperature of the food and the length of time it is browned. Use the core temperature probe for better control. You will find notes and optimum target temperatures in the section entitled Core temperature probe. . Take meat out of the fridge one hour before preparing it. . When using the perforated cooking inserts or the rack, place an unperforated cooking receptacle beneath it. Pour some water into the unperforated cooking insert to prevent baking in. You can also insert vegetables, wine, spices and herbs to arrive at a tasty basis for sauces. . If you would like to cook meat rare or medium- rare: open the door 5°C (approx. 40 °F) before the required core temperature has been reached and wait until the target temperature is reached. This prevents overcooking and you give the meat the time it needs to settle. . Letting meat settle: let the meat settle for another 10-15 minutes after cooking. In this way, the meat can "relax". Circulation of the meat juice diminishes and there are fewer losses of juice when cutting open the meat. Foodstuff Cooking receptacle Temperature in ° F (°C) Humidity in % Cooking time in min. Remarks Entrecote, browned, medium-rare (350 g/12 oz each) Unperforated 340 - 355 (170 - 180) 0/30 10 - 20 Filet, browned, medium-rare, in puff pastry (600 g/21 oz) Unperforated 355 - 390 (180 - 200) 80/100 30 - 45 Line the cooking receptacle with baking paper Back of veal, browned, medium-rare (1 kg/2 lb) Smoked pork chops, cooked, in slices Roast pork with crust, well-done (1.5 kg/3.5 lb) Leg of lamb, browned, medium-rare (1.5 kg/3.5 lb) Unperforated Unperforated Rack Unperforated 320 - 355 (160 - 180) 212 (100) 1) 250 (120) 2) 300 - 320 (150 - 160) 3) 430 - 445 (220 - 230) 340 - 355 (170 - 180) 30/60 100 100 60 - 80 0 30/60 20 - 30 15 - 20 30 25 - 40 15 - 30 60 - 80 30 % humidity is sufficient when liquid is added to the unperforated cooking receptacle. Cut into the crust crosswise before cooking. Use the core temperature probe: in the second cooking step, you should achieve a core temperature of about 65°C (approx. 150 °F) to cook the meat in the third step up to a core temperature of 75 - 80 °C (approx. 170 - 180 °F). Back of venison, browned, Unperforated 320 - 355 0/30 12 - 18 medium-rare (160 - 180) (500 g/18 oz each) Beef roast, well-done Rack 1) 410 - 445 100 15 - 20 30 % humidity is sufficient when liquid is (1.5 kg /3.5 lb) (210 - 230) 30/60 60 - 90 added to the unperforated cooking 2) 285 - 320 receptacle. (140 - 160) Roast beef, browned, Unperforated 320 - 355 0/30 40 - 60 medium-rare (1 kg/2 lb) (160 - 180) Roast pork Rack 1) 430 - 445 100 10 30 % humidity is sufficient when liquid is (neck or shoulder), well( 220 - 230) 30 / 60 60 - 90 added to the unperforated cooking done (1.5 kg/3.5 lb) 2) 320 - 340 receptacle. (160 - 170) Heating up (boiled) sausage Unperforated 185 - 195 100 10 - 20 e.g. Bavarian veal sausage ('Weiss( 85 - 90) wurst') or 'Lyoner' pork sausage Meat/poultr y – slow cooking . Vigorously browned meat matures over a longer time at a lower temperature. As a result, the meat evenly becomes gentle pink and extraordinarily juicy apar t from a ver y thin edge. And it is neither necessar y to turn the meat nor pour juice over it. . The cooking times specified are only a recommendation and depend ver y much on the initial temperature of the food and the length of time it is browned. Use the core temperature sensor for better control. You will find notes and optimum t arget temperatures in the section entitled Core temperature sensor. . Take meat out of the fridge one hour before prepar...

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Hornos - BS484610/02 (641.58 kb)
Hornos - BS484610/04 (641.58 kb)
Hornos - BS485610/02 (641.58 kb)
Hornos - BS485610/04 (641.58 kb)

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