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Par ce dispositif a également d'autres instructions :
Fours - BOP211110/04 (436.84 kb)
Fours - BOP211110/04 (437.89 kb)
Facilité d'utilisation
Trays you have inserted at the same time need not be finished at the same time. Leave the bottom trays to bake a little longer for 5 - 10 minutes or insert them earlier. ... biscuits do not come off the tray? Briefly place the tray in the oven again and immediately remove the biscuits. ... your cake does not come off when you turn it out? Carefully loosen the edge with a knife. Turn out the cake again and cover the tin several times with a wet, cold cloth. Next time, grease the tin well and additionally scatter breadcrumbs into it. Roas ting table . You can use any heat resistant ovenware. Place the ovenware in the middle of the rack. For large roasts, you can also use the grill tray. . You can remove the side slide-in racks to prepare bulky food. Place the wire rack directly on the bottom of the oven and then place the food or the roaster on the wire rack. Do not place the food or the roaster directly on the enamelled bottom. . When removing it, place glass cookware on a dry dishcloth or rack and not on a cold or wet surface. The glass could crack. . Once the roast is finished, you should leave it for another 10 minutes in the switched off, closed oven. This way, meat stays juicier. . Poultry becomes crispy brown if you coat it with butter, salty water, dripped off fat or orange juice towards the end of the cooking time. . In the case of duck or goose, pierce the skin under the wings to allow the fat to drip off. . Use the insert rack (depending on the version, an accessory or special accessory) in the grill tray for roasting. If you add a little water to the grill tray, the meat juice will be collected and the oven will stay cleaner. Dishes Shelf levels Hot air Full surface Top heat + Cooking Core tem- for 4 levels (for 5 levels) Temperature in °C grill + circulated air bottom heat Temperature time in min. perature in °C Temperature in °C in °C Beef Beef joint (1.5 kg)* 2 (3) 180 180 60 - 90 Sirloin, rare (1.5 kg) 2 (3) 230/180** 230/180** 45 - 50 45 - 50 Sirloin, medium (1.5 kg) 2 (3) 230/180** 230/180** 60 - 70 55 - 65 Sirloin, well-done (1.5 kg) 2 (3) 230/180** 90 - 100 70 - 80 Pork Pork joint (1.5 kg) 2 (3) 230/180** 230/180** 60 - 70 75 - 80 Pork joint with crackling (1.5 kg) 2 (3) 180/200*** 180/200*** 60 - 70 75 - 80 Smoked pork (1.5 kg) 2 (3) 180/160** 40 - 50 65 - 70 Pork knuckle 2 (3) 150/200*** 150/200*** 50 - 60 80 - 85 Rolled joint 2 (3) 230/180** 230/180** 60 - 70 75 - 80 Veal Roast veal 2 (3) 230/180** 230/180** 60 - 70 75 - 80 Veal knuckle 2 (3) 150/180*** 150/180*** 50 - 60 75 Veal loin 2 (3) 160 - 170 20 70 - 75 Stuffed breast of veal* 2 (3) 120 - 130 120 75 - 80 Game Wild boar joint* 2 (3) 170 - 180 60 - 90 Leg of roe venison* 2 (3) 170 - 180 60 - 80 75 - 80 Saddle of venison 2 (3) 165 - 175 170 - 180 20 - 25 65 - 70 Leg of lamb* 2 (3) 180 - 200 35 - 45 65 - 75 Poultry Duck (2 - 3 kg) 2 (3) 160/190*** 160/190*** 100 - 120 80 - 85 Duck breast 2 (3) 160 160 15 - 20 70 * First, sear the meat on all sides in a casserole dish on the hob. ** Sear the meat at a high temperature and switch back to a lower temperature after 15 - 20 minutes. *** Cook the meat at a low temperature and increase the temperature for the last 15 - 20 minutes. 29 Dishes Shelf levels Hot air Full surface Top heat + Cooking Core tem- for 4 levels (for 5 levels) Temperature in °C grill + circulated air bottom heat Temperature time in min. perature in °C Temperature in °C in °C Goose (2 - 3 kg) 2 (3) 160/190*** 160/190*** 100 - 120 85 - 90 Turkey (3 - 4 kg) 2 (3) 160/190*** 160/190*** 120 - 180 85 - 90 Roast chicken 2 (3) 180 180 50 - 60 85 * First, sear the meat on all sides in a casserole dish on the hob. ** Sear the meat at a high temperature and switch back to a lower temperature after 15 - 20 minutes. *** Cook the meat at a low temperature and increase the temperature for the last 15 - 20 minutes. Roas ting tips and tricks What to do if... The solution ... the roast is too dark and the crust is burnt in places? Check the insertion level and the set roasting temperature. ... the roast looks good, but the sauce is burnt ? Choose smaller roasting cookware the next time and add more liquid. ... the roast looks good, but the sauce is too light and watery? Choose larger roasting cookware the next time and use less liquid. ... the table does not contain any data for the weight of the roast? Choose the data according to the next lowest weight and extend the time. Grilling table Caution! Only grill with the oven door closed. . For roasting use the wire rack that fits the grilling tray (accessor y or special accessor y, depending on the ver sion). Pour a small amount of water into the grilling tray to collect dr ipping fat and keep the oven clean. . The pieces of meat should be evenly thick (at least 2 - 3 cm). Thus they will brown evenly and remain juicy inside. Do not salt steaks before grilling. Place the food directly on the wire rack . Dishes Shelf levels Temperature Full surface grill Full surface grill Total cooking for ...
Ce manuel est également adapté pour les modèles :Fours - BOP211130/04 (437.09 kb)
Fours - BOP211930/04 (437.09 kb)