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Resumen del manual
Adjust the heat setting and the shelf as necessary during cooking. • The food should be turned over during cooking as required. Grilling chart Grill time (mins in total) 5 -6 10 -15 30 -40 – 15 -20 20 -30 – 15 -25 -10 -15 20 -30 – 8 -12 – 10 -20 20 -30 – 6 -12 12 -16 14 -20 3 -4 The times quoted above are given as a guide and should be adjusted to suit personal taste. The main oven Heat zones There are zones of heat within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods requiring different temperatures all at the same time. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays during cooking or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking. Preheating When you need to preheat the oven, we recommend you do so for 20 minutes. For recipes needing high temperatures, e.g. bread, pastries, scones, souffles etc., best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the oven first. To fit the main oven shelves The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. Using the main oven • Open the oven door. • Push in the control knob and turn it to gas mark 9. Press the ignition button immediately. • When the burner has lit release the button. There will only be small flames at first. • Turn the control knob to the required gas mark. • Wait until the oven burner is showing large flames. • Close the oven door. • To turn the oven off, push in the control knob and turn to the off position. This is shown by a large dot. 91S8795432 Hints and tips · Arrange the shelves in the required positions before switching the oven on. Shelf positions are numbered from the top downwards. • Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. • Do not push dishes too far back as food will burn if it overhangs the burner flame. • Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. • The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. • When cooking more than one dish in the oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. • If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays during cooking or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking. • Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur. Cooking chart The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. Approx Cook Time (min) 10 -20 30 -40 10 -20 15 -25 18 -20 20 -30 1 -1. 2.h -2. 4 -5h depends on size 1. -1.h 2. -3h 25 -30 45 -65 2. -3h 1. -1.h Follow manufacturer’s instructions 20 -30 20 -25 40 -50 1. -2h 30 -40 30 -35 20 -30 25 -40 15 -20 25 -35 25 -45 see roasting chart 8 -12 30 -40 20 -30 1.h -2h 1 -1.h 25 -40 15 -25 *When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time. Note: Shelf positions are counted from the top of the oven downwards. To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray. Roasting chart INTERNAL TEMPERATURES – Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C COOKING TIME 25-35 minutes per .kg (1lb) and 20-35 minutes over 25-35 minutes per .kg (1lb) and 25-35 minutes over 30-40 minutes per .kg (1lb) and 30-40 minutes over 20-25 minutes per .kg (1lb) and 20 minutes over 20-25 minutes per .kg (1lb) up to 3.kg (7lb) then 10 minutes per .kg (1lb) over 3.kg (7lb) 25-35 minutes per .kg (1lb) and 25-30 minutes over 35-40 minutes per .kg (1lb) and 35-40 minutes over 20 minutes per .kg (1lb) and 20 minutes over The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. H...
Otros modelos de este manual:Placas - ZCG5300 (530.15 kb)
Placas - ZCG5300 (530.15 kb)