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manual abstract
This appliance is identified according to the Waste Electrical and Electronic Equipment Directive WEEE 2002/ 96/ EC. This directive defines the framework for the recycling and reuse of appliances used in EU territory. Tested for you in our cooking studio Here you will find a selection of dishes and the ideal settings for them. We will show you which type of heating and which temperature are best suited for your dish. You can find information about suitable accessories and the height at which they should be inserted. There are also tips about cookware and preparation methods. Notes ¦ The values in the table always apply to dishes placed into the cooking compartment when it is cold and empty. Only preheat the appliance if the table specifies that you should do so. Do not line the accessories with greaseproof paper until after they have been preheated. ¦ The times specified in the tables are guidelines only. They will depend on the quality and composition of the food. ¦ Use the accessories supplied. Additional accessories may be obtained as special accessories from specialist retailers or from the after- sales service. Before using the oven, remove any unnecessary accessories and ovenware from the cooking compartment. ¦ Always use oven gloves when taking hot accessories or ovenware out of the cooking compartment. Cakes and pastries Oven temperature and cooking time depend on the number of items and the consistency of the mix. For this reason the cooking tables will always provide approximate cooking times. Cakes in tins Tin on enamel tray Level Type of heating Temperature in °C Time in minutes Creme caramel (bain marie) Mould in pan with water 1 % 210 60-70 Cheese cake* Black springform tin 1 % 180 65 Spanish sponge cake Black springform tin 1 % 170-175 40-45 Fat- free sponge cake Springform tin 1 % 175 40 * Preheat the oven for 10 minutes. After cooking, allow to rest for 20 minutes with the oven turned off. Cakes baked on a tray Baking tray Level Type of heating Temperature in ° C Time in minutes Fresh pizza Enamel 1 % 240 25-30 Tuna fish puff pastry Enamel 1 % 200-210 40-45 Small sponge cakes Enamel 2 % 170-180 30-35 Meat, poultry, fish and gratin The cooking times in the table below have been calculated for use without preheating the oven. The times in the table are given as a guide and may vary depending on the quality and nature of the meat. The weight indications in the table refer to unstuffed oven-ready birds. Do not roast whole birds. Cut them in half or into smaller pieces. To make the skin deliciously golden and crispy, baste it with butter, salted water or orange juice at the end of the cooking time. Practical tips for roasting The roasting results will depend on the type and quality of the meat concerned. Turn pieces of meat over halfway through cooking. Turn the whole bird over two thirds of the way through cooking. Practical tips for grilling The enamel tray should also be inserted at level 1. The tray will Ensure the pieces of meat to be grilled are of equal thickness, where possible. These should be at least between 2 and 3 cm thick. help keep the oven clean by catching any meat juices. The meat or fish should be turned over after two thirds of the cooking time has elapsed. Meat Weight Cookware Level Type of heating Temperature at °C, Time in grill power minutes Leg of lamb* 1250-2500 g (1 Enamel baking tray 1 % 190-200 100-125 or 2 legs) Loin of pork* * 800 g (in one Grill + open cookware 1 % 190 70-80 piece) ( glass tray) Pork ribs 1500 g Enamel baking tray 1 % 220-240 45-60 Rabbit** * 1000- 1500 g Enamel baking tray 1 % 190 60-70 Fresh sausages**** 750 g Grill + enamel tray 2+ 1 $ 3 15 Lamb cutlets** ** * 1000 g Grill + enamel tray 2+ 1 $ 3 20 Shish kebabs* *** * 1200 g Grill + enamel tray 2+ 1 $ 3 20 ( 12 units) * Turn over after 6080 minutes. ** Lightly brown in the frying pan and turn over every 20 minutes. *** Turn over after 45- 50 minutes. *** * Turn over after 10 minutes. *** ** Turn over after 15 minutes. Poultry Weight Cookware Level Type of heating Temperature in °C Time in minutes Quails* 600 g ( 4 units) Enamel baking tray 1 % 190-200 40-45 Chicken drumsticks* * 1500 g (6 units) Enamel baking tray 2 % 230-240 55-65 Chicken halves* * 1300-1400 g (2 halves) Enamel baking tray 1 % 200-220 60-80 * Add the potatoes after 10 minutes and turn the quails after 20- 25 minutes. ** Turn over after Z of the time has elapsed. Fish Weight Cookware Level Type of Temperature at Time in heating °C, grill power minutes Gilthead bream e. g. in 500 g Enamel baking tray 1 % 180-190 40- 50 salt Hake (stuffed) 750 g Enamel baking tray 1 % 170-180 60- 70 Sea bass (fillets)* 500 g Enamel tray + open cookware 2 % 180 30- 35 Turbots (fillets)* 1000 g Enamel tray + open cookware 1 % 180 40- 45 Sea bream 500 g Enamel baking tray 2 % 180-190 30- 45 Trout 1000 g ( 3-4 units) Grill + enamel tray 2+ 1 $ 3 20- 25 Whole sardines* * 1000 g (12 units) Grill + enamel tray 2+ 1 $ 3 10- 15 * Preheat the oven for 10 m...
Other models in this manual:Ovens - 3HB540XM/01 (403.65 kb)