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Resumen del manual
Shelf positions are counted from the bottom upwards. • There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf. • Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. • Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. 17 • The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. • Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations given in the cooking chart. • For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. Hints and tips when using fan cooking • Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards. • When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than placing several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. • When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time. • It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. • Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Hints and tips when defrosting • Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. • The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. • It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 – 2 hours. • A 1kg/2.lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process. • Joints of meat up to 2kg/4.lb in weight can be thawed using the defrost function. • All joints of meat and poultry must be thawed thoroughly before cooking. • Always cook thoroughly immediately after thawing. • Do not leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge, once it has cooled. Top Oven - Full Width Grilling Adjust shelf position and grill pan grid to suit different thicknesses of food 18 Food Grill Time (mins in total) Bacon Rashers 5- 6 Beefburgers 10 - 20 Chicken Joints 20 - 40 Chops - Lamb 15 - 25 - Pork 20 - 25 Fish - Whole Trout/ Makarel 10 -12 Fillets - Plaice/Cod 4 - 6 Kebabs 12 - 18 Kidneys - Lamb/Pig 6 - 10 Sausages 20 - 30 Steaks - Rare 4 - 6 - Medium 6 - 8 - Well Done 12 - 15 Toasted Sandwiches 3 - 4 Top Oven - Conventional Cooking Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is used (e.g. shelf positions 1 and 3) Food Temperature [°C] Approx Cook Time (mins) Shelf Position Biscuits 170 - 190 10 - 20 3 Bread 200 - 220 30 - 35 2 Bread rolls/buns 170 - 180 10 - 15 1 Cakes: - Small & Queen 160 - 170 18 - 25 3 - Sponges 160 - 175 20 - 30 3 19 Food -Victoria Sandwich -Madeira -Rich Fruit -Gingerbread -Meringues -Flapjack -Shortbread Casseroles: - Beef/Lamb -Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings Pasta Lasagne etc. Pastry: -Choux -Eclairs, Profiteroles -Flaky/Puff Pies Shortcrust: -Mince Pies -Meat Pies -Quiche, Tarts, Flans Scones Shepard.s Pie Souffles Vegetables: -Baked Jacket Potatoes - Roast Potatoes Yorkshire Pudding: Temperature [°C] 160 - 170 140 - 150 140 - 150 140 - 150 90 - 100 160 - 170 130 - 150 160 - 170 160 - 180 170 - 190 190 - 200 190 - 200 150 - 170 170 - 180 180 - 190 180 - 190 210 - 220 190 - 210 190 - 210 180 - 200 220 - 230 180 - 190 190 - 200 180 - 190 180 - 190 Approx Cook Time (mins) 18 - 25 75 - 90 120 - 150 75 - 90 150 - 180 25 - 30 45 - 65 150 - 180 75 - 90 Follow manufacturer.s instructions. 20 - 30 20 - 30 30 - 50 90 - 120 40 - 50 30 - 40 30 - 40 30 - 40 15 - 20 25 - 35 25 - 50 8 - 12 30 - 40 20 - 30 60 - 90 60- 90 Shelf Position 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3 2 2 2 2 20 Temperature Approx Cook Time Food Shelf Position [°C] (mins) - La...