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Resumen del manual
This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Since a circulaire fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, pre-heating is often unnecessary.However,foods such as bread,scones,Yorkshire pudding,do benefit from being placed in a pre-heated oven. The ‘oven temperature 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 should be 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 fan oven is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. 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 our Parts Department (see Key Contacts, back page). Food or utensils should Never be placed directly an the floor of the oven for cooking. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure oven circulation do not use meat pans larger than 390 x 300mm (15”x12”) and baking trays no larger than 330 x 255mm (13”x 10”), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven.To avoid unnecessary cleaning, rod shelves which are not in use, should be removed from the oven. When all three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the temperature charts by a few minutes, to allow for the loss of heat due to extra time taken to load the oven, and the larger mass of food. Baking trays should have an equal gap at either side of the oven. Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb). Oven Temperature Charts – Meat Top Oven Cooking Fan Oven CookingMeat Preheat Temperature°C Time (approx.) Position inOvenMeat PreheatTemperature° C Time (approx.) Beef/ Lamb(slow roasting) Yes170/180 35 mins per 450g (1lb)+ 35 mins over. Runner 1frombottom ofoven. 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) No160/18018-20 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) No150/16015013-15 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) Casserole Stews No 140-150 1 1 / 2 - 2 hrsCasseroleCookingYes 150 2-2 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 ofa joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temphas 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 Oven Temperature Charts – Baking BakingTop Oven Cooking Fan Oven CookingFood PreheatTemperature° C Time in mins. PositionIn Oven Preheat Temperature°C Time in mins. Scones Yes 210/220 10-15 Runner 2 frombottom of oven Yes 210/220 8-10Small CakesYes180/190 20-25Runner 2 frombottom of oven170/18015-20Victoria SandwichYes170/18020-30Runner 2 frombottom of oven160/17020-25Sponge SandwichYes180/19020-25Runner 2 frombottom of ovenYes170/19015-20Swiss RollYes200/21010-15Runner 2 frombottom of ovenYes180/19010-15Semi-rich FruitcakesYes150/16060-75 7 inchRunner 2 frombottom of oven 140/15060-75Rich Fruit CakesYes140/150Depending on sizeRunner 1 or 2 frombottom of oven 130/140Dependingon size. Shortcrust PastryYes190/200Depending on recipeRunner 2 frombottom of oven 190/20045-50Puff PastryYes200/210Depending on recipeRunner 2 frombottom of oven 190/200Dependingon use. Yorkshire PuddingYes190/20030-40Runner 2 frombottom of ovenYes180/190...