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Resumen del manual
Shelfplaceddirectlyon floorof oven. Beef No160/180 20-25 mins per 450g(1lb) + 20 mins extraBeef/ Lamb(foil covered) Yes190/20035-40 mins per 450g(1lb) LambNo160/18025 mins per 450g(1lb) + 25 mins extraPork(slow roasting) Yes170/18040 mins per 450g (1lb) +40 mins overPorkNo160/18025 mins per 450g(1lb) + 25 mins extraPork(foil covered) Yes190/20040 mins per 450g (1lb) VealNo160/17025-30 mins per 450g(1lb) + 25 mins extraVeal(slow roasting) Yes170/18040-45 mins per 450g(1lb) + 40 mins overVeal(foil covered) Yes190/20040-45 mins per 450g(1lb) Chicken/Turkeyup to 4kg (8lb) No160/180150/16018-20 mins per 450g(1lb) + 20 mins extraPoultry/Game(slow roasting) Yes170/18025-30 mins per 450g(1lb) + 25 mins overTurkeyup to 5.5kg (12lb)over 5.5kg (12lb) No15013-15 mins per 450g (1lb)e.g. 5kg (11lb) = 143-165 mins12 mins per 450g (1lb)e.g. 10kg (22lb) = 264 minsPoultry/Game(foil covered) Yes190/20025-30 mins per 450g(1lb) CasseroleCookingYes 150 2-2 1 / 2 hrs Casserole Stews No 140-150 1 1 / 2 - 2 hrs If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. The most accurate method meat or whole poultry is thickest part of ajoint, or the thickest part period. The meat thermometer internal temp hasbeen reached.Beef - Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90° C Well Done: 75°C Veal: 75° C Oven Temperature Charts – Baking BakingTop Oven Cooking (X253E) Fan Oven CookingFood PreheatTemperature° C Time in mins. PositionIn Oven Preheat Temperature°C Time in mins. Scones Yes 200 9-12 Runner 1 frombottom of oven Yes 210/220 8-10Small CakesYes18015-20Runner 1 frombottom of oven170/18015-20Victoria SandwichYes17020Shelf placed directly onfloor of oven160/17020-25Sponge SandwichYes180/19015Runner 1 frombottom of ovenYes170/19015-20Swiss RollYes190/2009-12Runner 1 frombottom of ovenYes180/20012-15Semi-rich Fruit CakeYes150/17060-90Shelf placed directly onfloor of oven140/15075-90Rich Fruit Cakes Yes150120-135Shelf placed directly onfloor of oven130/140Dependingon size. Shortcrust PastryYes190/20040-45Shelf placed directly onfloor of oven190/20045-50Puff PastryYes200/220Dependingon useRunner 1 frombottom of oven190/200Dependingon use. Yorkshire PuddingYes190/20040-45Runner 1 frombottom of ovenYes180/19040-45Individual YorkshirePuddingsYes200/21040-45Runner 1 frombottom of ovenYes190/20020-25Milk PuddingYes140105-135Shelf placed directly onfloor of oven130/140105-135Baked CustardYes15045-50Runner 1 frombottom of oven140/15040-50BreadYes200/21025-30Shelf placed directly onfloor of ovenYes 200/21045-50Meringues Yes 100 150-180 Runner 1 frombottom of oven 80-90 180-240 Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Main Oven Cookery Notes Oven Positions Temperature and Time The oven is fitted with ‘Stay clean’ liners and two rod shelves. To heat the oven, turn the control knob clockwise, selecting the required temperature 80°C (175°F) and 230°C (450°F) as recommended in the temperature chart. The indicator light will immediately come on and remain on until the oven reaches the required temperature. This light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. It should be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Since a fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, preheating the oven is often unnecessary. However food such as bread, scones, Yorkshire pudding, do benefit from being placed in a pre-heated oven. The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10°C Unless otherwise indicated in the charts, food is placed in a cold oven, i.e. without pre-heating. If food is placed in an already hot oven, the suggested cooking time should be reduced, depending on the type and quantity of food being cooked. Since the distribution of heat in the circulaire ovens is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. Do not fit shelves upside down. The Top Oven rod shelf can be used in the Main Oven when cooking large quantities of food. Additional shelves can be purchased through your oven supplier or Spares Centre. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure even circulation do not use meat pans larger than 390 x 300mm (15" x 12") and baking trays no larger than 330 x 255mm (13" x 10"), these should be positioned centrally on the oven shelf. Food should ...