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Fabricar: Alto-Shaam Tamaño del archivo: 605.35 kb Nombre del archivo: 947165en.pdf Idioma del manual:

Using cake tins Cakes in pound cake tins 5 150-160 5. 160-170 1:00-1:10 Sandcakes/ Cakes in loaf tins 5 150-160 5. 160-170 1:15-1:30 Madeira cake 5 150-160 5. 160-170 1:00-1:10 Dundee cake 5 130-140 5. 140-150 2:30-3:00 Large Christmas cake (10“) 5 130 5. 130-140 4:30-5:00 Victoria Sandwich 4 160 4 180-190 0:25-0:35 Pastry cases 3 180-190 4 210-220 0:10-0:25 Bakewell tart 5 160-170 5 180-190 0:45-0:55 Swiss roll --3 180-200 0:10-0:15 Flans & quiches 4 or 5 170-180 4 180-200 0:30-0:50 Using baking sheets Short bread 4 140-150 4 150-170 0:40-0:50 Biscuits 4 150-170 4 180-200 0:15-0:25 Macaroons 4 140-150 4 150-170 0:25-0:35 Apple strudel 4 170-1801 4 210-220 0:30-0:50 Choux pastry buns 4 160-1701 4 200-210 0:20-0:35 Buns / cup cakes 4 150-1601 4 190-210 0:25-0:35 Scones 4 200 4 220-240 0:10-0:15 Meringues --4 100-120 3:30-4:30 Sausage rolls 4 170-1801 4 210-220 0:20-0:35 Pizza 4 180-200 4 200-220 0:30-0:50 Operating Instructions Cakes, Biscuits, Bread, Pizza & baking V Time Pies Shelf- Tempera- Shelf- Tempera- position tur position tur hours: min. from top .C from top .C Bread Wholemeal bread - - 5 220-240 0:40-0:45 White bread - - 5 210-230 0:40-0:45 1) Pre-Heat oven. The figures printed bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. Baking on several levels Fan cooking U Time Type of Cake or Pastry Shelf Position from Top Hr.: Min. ture .C Tempera 2 Levels 3 Levels Using cake tins Victoria Sandwich 0:25-0:35 Pastry cases 0:10-0:25 Using baking sheets Short bread 2 + 5 1. 3. u. 5. 140-150 0:40-0:50 Biscuits 2 + 5 1. 3. u. 5. 150-170 0:15-0:25 Macaroons 2 + 5 1. 3. u. 5. 140-150 0:25-0:35 Choux pastry buns 2 + 5 - 0:20-0:35 160-1701 Buns / cup cakes 2 + 5 1. 3. u. 5. 0:25-0:35 150-1601 Scones 2 + 5 - 0:10-0:15 190-2001 Sausage rolls 2 + 5 - 0:20-0:35 170-1801 2 + 5 -160-170 2 + 5 -170-190 1) Pre-Heat oven. Select the lower temperature to start with, then select the higher one only if required. Conventional O Operating Instructions Tips on Baking This is how to tell if your cake is cooked through Tip Push a wooden skewer into the highest point of the cake. When no more cake mixture sticks to the wood, you can switch off the oven and utilise the residual heat. The cake collapses (is sticky, Check your recipe. Next time use less liquid. Observe not properly cooked through, mixing times, particularly when using kitchen appli water marks) ances. Next time select a dark cake tin or place the cake one The cake is too light level lower. Cake with moist topping/ Next time bake at a lower temperature and increase cake is not cooked through, the cooking time. is unevenly browned Operating Instructions Table: Desserts Desserts Pizza & Baking S Conventional O Fan Cooking U Time Tempe- Shelf Tempe- Shelf Shelf Tempe- position rature position position rature Hr.: Min. from top rature1 °C from top from top °C °C Apple pie 3 180-190 5 210-220 4 180-190 0:45-050 Rice - - 5 150 4 130-140 2:00-2:30 pudding Fruit 5 160 4 170-190 4 160 0:50-1:10 crumble Pineapple upside 4 160 4 4 160 0:35-0:45 down cake Pavlova 180-1901 4 130 4 140-150 4 130 1:00-1:10 Baked - - 4 160-170 4 150-160 0:45-1:00 custard Baked 4 160-170 4 190-210 4 160-170 0:40-1:00 apples Bread and butter 4 170-180 4 200-210 4 170-180 0:40-0:55 pudding Apple 4 180-190 4 210-220 4 180-190 0:40-0:55 charlotte Souffle - sweet/ 5 190-200 4 200-210 4 0:30-0:45 savoury 170-1901 1) Pre-Heat oven. The figures printed bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. Operating Instructions Roasting For roasting, use the fan cooking U, rotitherm I or conventional O oven function. 1 Important: Use the fat filter when roasting! Roasting Dishes • Any heat-resistant dish is suitable for roasting. • If the dish has plastic handles, ensure that the handles are heat-resistant. • Large roasts can be roasted directly on the universal sheet or on the shelf with the universal sheet underneath (e.g. turkey, goose, 3-4 chickens, 3-4 knuckles). • When roasting meat choose a dish which is just a little larger than the joint itself to retain the juices in a small area thus preventing fat from spitting and soiling the oven. • We recommend roasting all lean types of meat in a casserole with a lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat will remain moist. • You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e.g. pork, meat loaf, lamb, duck, 1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game). • Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty! Shelf Positions • Please see the following table for the shelf positions to use. Operating Instructions Notes on the Roasting Tables Information is given in the table on suitable oven functions,...

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