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manual abstract
Types of heating: ¦ %= Top/bottom heating ¦ 4= Hot air grilling ¦ (= Grill, large area Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set-in minutes ting Chicken, whole 1.2 kg wire rack 2 4 220-240 60-70 Poulard, whole 1.6 kg wire rack 2 4 210-230 80-90 Chicken, halved 500 g each wire rack 2 4 220-240 40-50 Chicken portions 150 g each wire rack 3 4 210-230 30-40 Chicken portions 300 g each wire rack 3 4 210-230 35-45 Chicken breast 200 g each wire rack 3 ( 3 30-40 Duck, whole 2.0 kg wire rack 2 4 190-210 100-110 Duck breast 300 g each wire rack 3 4 240-260 30-40 Goose, whole 3.5-4.0 kg wire rack 2 4 170-190 120-140 Goose legs 400 g each wire rack 3 4 220-240 40-50 Small turkey, whole 3.0 kg wire rack 2 4 180-200 80-100 Rolled turkey joint 1.5 kg uncovered 1 4 200-220 110-130 Turkey breast 1.0 kg covered 2 % 180-200 80-90 31 Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set-in minutes ting Turkey thigh 1.0 kg wire rack 2 4 180-200 90-100 Fish Types of heating: Turn the pieces of fish after Z of the time. ¦ %= Top/bottom heating Whole fish does not have to be turned. Place the whole fish in ¦ 4= Hot air grilling the oven in its swimming position with its dorsal fin facing upwards. Placing half a potato or a small ovenproof container ¦ (= Grill, large area in the stomach cavity of the fish will make it more stable. For fish fillet, add a few tablespoons of liquid to provide steam. Fish Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set-in minutes ting Fish, whole 300 g each wire rack 2 ( 2 20-25 (approx.) 1.0 kg wire rack 2 4 200-220 45-55 1.5 kg wire rack 2 4 190-210 60-70 2.0 kg covered 2 % 190-210 70-80 Fish steak, 3 cm thick wire rack 3 ( 2 20-25 Fish fillet covered 2 % 210-230 25-30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Slow cooking Slow cooking, also known as low-temperature cooking, is the ideal cooking method for tender pieces of meat that are to be cooked medium rare or a point. Meat remains very succulent and tender. The benefit of this cooking method is that it allows lots of scope for menu planning because slow-cooked meat is easy to keep warm. Notes ¦ Only use fresh, good-quality meat. Carefully remove sinews and fat from around the edge. Fat develops a strong, distinct taste during slow cooking. ¦ Larger pieces of meat do not need to be turned. ¦ Meat can be carved immediately following slow cooking. No standing time is required. ¦ Due to the special cooking method, the meat looks pink, i.e. medium rare. This does not mean, however, that it is raw or not well done enough. ¦ If you want to make gravy, cook the meat in ovenware with a lid. Please note that the cooking times will be reduced. ¦ In order to check whether the meat is cooked, use a meat thermometer. A core temperature of 60 °C should be maintained for at least 30 minutes. Suitable ovenware Use shallow ovenware, e.g. a porcelain serving plate or an glass roasting dish without the lid. Always place the uncovered ovenware on the wire rack at level 2. Making settings 1. Select the .Slow cook heating type and set a temperature between 70 and 90 °C. Preheat the oven, placing the ovenware inside it to warm. 2. Rapidly heat a little fat in a pan. Sear the meat on all sides, even on the ends, and place immediately in the preheated ovenware. 3. Put the ovenware containing the meat back in the oven and slow cook. A slow-cook temperature of 80 °C is ideal for most pieces of meat. Table All tender joints of poultry, beef, veal, pork and lamb are suitable for slow cooking. The slow cooking times depend on the thickness and the core temperature of the meat. Dish Weight Level Type of Temperature Searing time Slow cooking heating in °C in minutes time in hours Poultry Turkey breast 1000 g 2 . 80 6-7 4-5 Duck breast* 300-400 g 2 . 80 3-5 2-2. Beef Joint of beef (e.g. rump) 67 cm approx. 1.5 kg 2 . 80 6-7 4.-5. thick Tenderloin, whole approx. 1.5 kg 2 . ...
Other models in this manual:Ovens - HB58GB570J/46 (990.6 kb)
Ovens - HB58GB570J/52 (990.6 kb)