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Fabricar: Blodgett Tamaño del archivo: 1.11 mb Nombre del archivo: 947150en.pdf Idioma del manual:

Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor. Cake is too dry Cooking temperature too low Set a slightly higher baking temperature next time Cooking time too long Reduce cooking time Cake is unevenly Cooking temperature too high Set to a lower temperature browned and cooking time too short and increase cooking time Mixture is spread unevenly Spread mixture evenly on the baking tray Fat filter is still in position Remove fat filter Cooking time too lon Temperature too low Set a slightly higher baking temperature next time Fat filter is still in position Remove fat filter Operating Instructions Pies and Gratin Table Conventional O Rotitherm I Time Shelf position from Temp. °C Shelf position from Temp. °C Hrs: Mins. bottom bottom Pasta bake 1 180-200 1 160-170 0:45-1:00 Lasagne 1 180-200 1 160-170 0:25-0:40 Vegetables au gratin1 1 200-220 1 160-170 0:15-0:30 Pizza baguettes1 1 200-220 1 160-170 0:15-0:30 Sweet souffles 1 180-200 --0:40-0:60 Fish pies 1 180-200 1 160-170 0:30-1:00 Stuffed vegetables 1 180-200 1 160-170 0:30-1:00 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. Operating Instructions Frozen Ready Meals Table instructions Food to be cooked Shelf position Oven function Temperature Time from bottomFrozen pizza 3 Conventional O in accordance with the maker's instrucin accordance with the maker's tions Chips1 (300-600 g) 3 Rotitherm I 200-220 °C 15-25 Mins. Baguettes 3 Conventional O in accordance with the maker's instructions in accordance with the maker's instructions Conventional Fruit flan 3 O 1) Comment: Turn chips 2-3 times during cooking. in accordance with the maker's instructions in accordance with the maker's instructions 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again. Operating Instructions Roasting Use the rotitherm I or conventional O oven functions for roasting. Ovenware for roasting • Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). • If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). • Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e.g. turkey, goose, 3-4 chickens, 3-4 knuckles of veal). • We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices. • In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). 3 Tip: The oven will be less dirty if you always use a dish for roasting! Shelf positions • Please see the following table for the shelf positions to be used. Operating Instructions 3 Notes on the roasting table Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The information is for guidance. • We recommend roasting meat and fish with a minimum weight of 1kg in the oven. • In general the conventional O oven function is particularly suitable for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm I function. • To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. • Turn the joint as required (after 1/2 - 2/3 of the cooking time). 3 Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 2 Switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Operating Instructions Roasting table Type of meat Quantity Conventional O Rotitherm I Time Weight Shelf position from bottom Temperature .C Shelf position from bottom Temperature .C Hours:Mi ns. Beef Pot roast 1-1.5 kg 1 200-250 --2:00-2:30 Roast beef or fillet per cm of thickness - rare per cm of thickness 1 250-2701 1 190-200 0:05-0:06 - medium rare per cm of thickness 1 250-2701 1 180-190 0:06-0:08 - well done per cm of thickness 1 210-2501 1 170-180 0:08-0:10 Pork Shoulder, neck ham joint 1-1.5 kg 1 210-220 1 160-180 1:30-2:00 Chop, smoked loin chop 1-1.5 kg 1 180-190 1 170-180 1:00-1:30 Meat loaf 750 g1kg 1 170-180 1 160-170 0:45-1:00 Knuckle of pork (pre-cooked) 750 g1kg 1 210-220 1 150-170 1:30-2:00 Veal Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00 Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30 Lamb Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1 150-170 1:15-2:00 Saddle of lamb 1-1.5 kg 1 210-220 1 ...

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