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Resumen del manual
Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for pre-heating the oven. It is also ideal for batch cooking where food is cooked on morethan one level, because the forced circulation of hot air gives aneven temperature from the top to the bottom of the oven. To use the oven proceed as follows: . The shelves should be evenly spaced.To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven. . Set the main oven control to the required temperature. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see cooking charts). . Place the food to be cooked in the centre of each shelf to allow for even air circulation around the food. Fan Oven - Cooking Chart MEAT Note: Where times are stated, they are approximate only. Fan Oven - Meat Meat Preheat Temperature °C Time (approx.) Beef No 160/180 25-30 mins per 450g (1lb) + 25 mins over. Lamb No 160/180 20-30 mins per 450g (1lb) + 25 mins over. Pork No 160/180 25-30 mins per 450g (1lb) + 25 mins over. Veal No 160/170 25-30 mins per 450g (1lb) + 25 mins over. Chicken/Turkey up to 4kg (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins over. Turkey 4 to 5.5kg (8 to 12lb) over 5.5kg (12lb) No No 13-15 mins per 450g (1lb) at 150/160°C allow 12 mins per 450g at 150°C Casserole No 140-150 1.-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 of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef: Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C Fan Oven - Cooking Chart BAKING Food Fan Oven Cooking Preheat Temperature °C Time in mins. Scones Yes 210/220 9-12 Small Cakes 170/180 15-25 Victoria Sandwich 160/170 20-25 Sponge Sandwich (Fatless) Yes 170/190 15-20 Swiss Roll Yes 190/200 12-15 Semi-rich Fruit cakes 140/150 60-75 7 inch Rich Fruit Cakes 130/140 Depending on size Shortcrust Pastry 190/200 Depending on use Puff Pastry 190/200 Depending on use Yorkshire Pudding Yes 180/190 30-45 Individual Yorkshire Puddings Yes 190/200 20-25 Milk Pudding 130/140 105-135 Baked Custard 140/150 40-50 Bread Yes 200/210 45-50 Meringues 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 margarine or butter only. Using the Main Oven for Other Functions ‘S’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive joints of meat are tenderised. Fully loading the oven can be economical. Cooking times can be extended in some cases by up to 2 hours. Operation: 1. Place the prepared food in the main oven and ensure the door is fully closed. 2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the oven door is fully closed. Storage and re-heating of food: 1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible. 2. Always thaw frozen food completely in the refrigerator before re-heating. 3. Always reheat food thoroughly and ensure it is piping hot before serving. 4. Only re-heat food once. Points to consider when preparing food for “SLOW” cooking: 1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. 2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1 -2 hours longer then deterioration in their appearance may be noticed. 3. Never cook joints of meat over 2.7kg (6 Ib) or poultry over 2.0kg (4lb 8oz). We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting. 4. To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the slow setting and cooking immediately. 5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving. 6. Always thaw frozen foods completely before cooking. We do not recommend placing frozen food in the oven to c...
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