SMAKSAK Recipe Book GB
ENGLISH 3 Contents Hints and tips 3 Subject to change without notice. Hints and tips Warning! Refer to Safety chapters. Food The temperature and baking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used. Direct Steam Cakes / pastries / breads Preheat the empty oven for 5 minutes.
ENGLISH 4 Food Time (min) Bread 15 - 25 Focaccia 15 - 25 Meat 15 - 25 Pasta 15 - 25 Pizza 15 - 25 Rice 15 - 25 Vegetables 15 - 25 Use the second shelf position. Use 200 ml of water. Food Tem- Time pera- (min) ture (°C) Roast beef 200 50 60 Chicken 210 60 80 Roast pork 180 65 80 Roasting Use the glass baking dish.
ENGLISH Food 5 Top / Bottom Heat Tempera- Shelf positure (°C) tion Forced Air Cooking Time (min) Comments Tempera- Shelf positure (°C) tion 170 2 150 2 40 - 50 In a 26 cm cake mould Christmas 160 cake / Rich fruit cake1) 2 150 2 90 - 120 In a 20 cm cake mould Plum cake1) 175 1 160 2 50 - 60 In a bread tin Small cakes one level1) 170 3 150 - 160 3 20 - 30 In a baking tray Small cakes - two levels1) - 140 - 150 2 and 4 25 - 35 In a baking tray Small cakes three levels1) -
ENGLISH Food 6 Top / Bottom Heat Tempera- Shelf positure (°C) tion Forced Air Cooking Time (min) Comments Tempera- Shelf positure (°C) tion Meringues - two levels1) - - 120 2 and 4 80 - 100 In a baking tray Buns1) 190 3 190 3 12 - 20 In a baking tray Eclairs one level 190 3 170 3 25 - 35 In a baking tray Eclairs two levels - - 170 2 and 4 35 - 45 In a baking tray Plate tarts 180 2 170 2 45 - 70 In a 20 cm cake mould Rich fruit cake 160 1 150 2 110 - 120 In a 24
ENGLISH Food 7 Top / Bottom Heat Tempera- Shelf positure (°C) tion Forced Air Cooking Time (min) Comments Tempera- Shelf positure (°C) tion Pizza1) 230 - 250 1 230 - 250 1 10 - 20 In a baking tray or a deep pan Scones1) 200 3 190 3 10 - 20 In a baking tray 1) Preheat the oven for 10 minutes.
ENGLISH Food 8 Top / Bottom Heat Tempera- Shelf positure (°C) tion Forced Air Cooking Time (min) Comments Tempera- Shelf positure (°C) tion English roast beef, medium 210 2 200 2 60 - 70 On a wire shelf English roast beef, well done 210 2 200 2 70 - 75 On a wire shelf Shoulder of 180 pork 2 170 2 120 - 150 With rind Shin of pork 180 2 160 2 100 - 120 2 pieces Lamb 190 2 175 2 110 - 130 Leg Chicken 220 2 200 2 70 - 85 Whole Turkey 180 2 160 2 210 - 240 Whol
ENGLISH 9 Food Quantity Pieces Quantity (kg) Time (min) 1st side 2nd side Fillet steaks 4 0.8 12 - 15 12 - 14 Beef steaks 4 0.6 10 - 12 6-8 Sausages 8 - 12 - 15 10 - 12 Pork chops 4 0.6 12 - 16 12 - 14 Chicken (cut in 2) 2 1 30 - 35 25 - 30 Kebabs 4 - 10 - 15 10 - 12 Breast of chicken 4 0.4 12 - 15 12 - 14 Hamburger 6 0.6 20 - 30 - Fish fillet 4 0.
ENGLISH 10 Veal Food Temperature (°C) Time (min) Roast veal, 1 160 - 180 kg 90 - 120 Knuckle of veal, 1.5 - 2 kg 120 - 150 160 - 180 Lamb Food Temperature (°C) Time (min) Leg of lamb, 150 - 170 roast lamb, 1 - 1.5 kg 100 - 120 Saddle of lamb, 1 - 1.5 kg 40 - 60 160 - 180 Temperature (°C) Time (min) Chicken, half, 190 - 210 0.4 - 0.5 kg each 35 - 50 Chicken, poulard, 1 1.5 kg 190 - 210 50 - 70 Duck, 1.5 - 2 kg 180 - 200 80 - 100 Goose, 3.5 5 kg 160 - 180 120 - 180 Turkey, 2.
ENGLISH Food 11 Quantity (kg) Defrosting time (min) Further defrosting time (min) Comments Butter 2.5 30 - 40 10 - 15 - Cream 2 x 2.0 80 - 100 10 - 15 Cream can also be whipped when still slightly frozen in places. Gateau 1.4 60 60 - let it cool down for one night to complete the drying. Drying - Forced Air Cooking Cover trays with grease proof paper or baking parchment.
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