Évaluations - 3, GPA: 5
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Facilité d'utilisation
• When using for the first time, we recommend setting the lower temperature, and only if necessary, e.g. if increased browning is required or the cooking time is too long, selecting a higher temperature. • If you cannot find specific information for one of your own recipes, use information on a similar recipe for guidance. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. The information in the tables applies, when not otherwise stated, for a cold oven. Operating Instructions Baking Table Shelf Position Temperature Type of Cake or Pastry Time from the .C Top Cakes in Cake Tins Ring-Shaped Cakes 5. 160-180 0:50-1:10 Madeira Cake, King Cake 5. 150-170 1:10-1:30 Sponge Cake 5. 160-180 0:25-0:40 Shortcrust Pastry Flan Base 5. 0:10-0:25 Sponge Flan Base 190-210 1 5. 170-190 0:20-0:25 Covered Apple Flan 5. 170-190 0:50-1:00 Savoury Flan (e.g. Quiche Lorraine) 5./6. 180-200 0:30-1:10 Cheesecake 5. 160-180 1:00-1:30 Cakes and Pastries on Baking Sheets Plaited Roll/Ring 3. 170-190 0:30-0:40 Christmas Stollen 3. 0:40-1:00 Bread (rye bread) first 160-1801 0:20 2501 5. ...................................then 0:30-1:00 Cream Puffs, Eclairs 160-180 3. 190-210 0:25-0:40 Swiss Roll 3. 0:10-0:20 Dry Streusel Cake 180-2001 3. 170-190 0:20-0:40 Butter Cake/Sugar Cake, Bienenstich 3. 0:15-0:30 Fruit Flans (on yeast dough/sponge 190-2101 3. 170-190 0:25-0:50 base)2 Fruit Flans on Shortcrust Pastry Base2 3. 170-190 0:40-1:20 Flat Cakes with Delicate Toppings (e.g. 3. 170-190 0:40-1:20 curd cheese, cream, etc.) Pizza (with deep topping)2 5. 0:30-1:00 Pizza (thin) 190-2101 5. 0:10-0:25 Unleavened Bread 230-3001 3. 0:08-0:15 275-3001 Operating Instructions Shelf Position Temperature Type of Cake or Pastry Time from the .C Top Waehen (CH) 5. 0:35-0:50 210-2301 Biscuits Shortcrust Biscuits 3. 0:06-0:20 170-1901 Small Piped Biscuits 3. 0:10-0:40 160-1801 Sponge Fingers 3. 170-190 0:15-0:20 Meringues 3. 100-120 2:00-2:30 Macaroons 3. 120-140 0:30-0:60 Small Pastries made with Yeast Dough 3. 170-190 0:20-0:40 Small Pastries made with Puff Pastry 3. 0:20-0:30 190-2101 Bread Rolls 5. 0:20-0:35 180-2201 1) Pre-Heat the Oven 2) Use the combination/fat tray or the fat tray! Tips on Baking Tip This is how to tell if your cake is cooked through The cake collapses (is sticky, Check your recipe. Next time use less liquid. Observe not properly cooked through, mixing times, particularly when using kitchen appliwater marks) ances. Next time use a dark cake tin or place the cake one The cake is too light level lower. Cake with moist topping/ Next time bake at a lower temperature and increase cheesecake is not cooked the cooking time. through Push a wooden skewer into the highest point of the cake. When no more cake mixture sticks to the wood, you can switch off the oven and utilise the residual heat. Operating Instructions Roasting Ovenware for Roasting • Any heat-resistant dish is suitable for roasting. • In the case of dishes with plastic handles, ensure that the handles are heat-resistant. • Large roasts can be roasted directly on the fat tray or on the shelf with the fat tray underneath (e.g. turkey, goose, 3-4 chickens, 3-4 knuckles). • We recommend roasting all lean types of meat in a casserole with a lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat will remain juicier. • You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e.g. pork, meat loaf, lamb, mutton, duck, 1-2 knuckles, 1-2 chickens, small poultry, sirloin, filet, game). • Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty! Shelf Positions • Please see the following table for the shelf positions to be used. Notes on the Roasting Tables Information is given in the table on temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. • We recommend roasting meat and fish in the oven from a weight of 1kg. • The cooking time required is dependent on the type and quality of the meat. • To stop juices that exude from the meat burning onto dishes, we recommend adding a little liquid in the roasting dish. • Turn the roast after approx. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. Operating Instructions Roasting Table Type of Meat Quantity Weight Shelf Position from the Top Temperature .C Time Hr.:Min. Beef Pot Roast 1-1.5 kg 4. 200-250 2:00-2:30 Roast Beef or Fillet per cm height - red inside per cm height 4. 250-270 1 0:05-0:06 - pink inside per cm height 4. 250-2701 0:06-0:08 - cooked through per cm height 4. 210-2501 0:08-0:10 Pork Schoulder, Neck Joint of Ham 1-1.5 kg 4. 210-220 1:30-2:00 Chop, Kassler 1-1.5 kg 4. 180-190 1:00-1:30 Meat Loaf 750 g-1 kg 4. 170-180 0:45-1:00 Knuckle of Pork (pre-cooked) 750 g-1 kg 4. 210-220 1:30-2:00 Veal Roast Veal 1kg 4. 210-220 1:30-2:00 ...
Ce manuel est également adapté pour les modèles :Hobs - COMPETENCE 2003 F (401.83 kb)
Hobs - COMPETENCE 2003 F (401.83 kb)
Hobs - COMPETENCE 2003 F (401.83 kb)