Tables, Tips and Recipes
Contents Uses, tables and tips Cooking with steam Baking Roasting SLOW COOK Grill sizes Defrosting 4 4 8 13 16 17 17 Meat programmes 18 RECIPE MENU 19 19 22 24 27 STEAM RECIPES BAKING RECIPES ROASTING RECIPES OTHER RECIPES Guide to use the instruction manual The following symbols will be found in the text to guide you throughout the instructions: Safety instructions Hints and tips Environmental information 3
Uses, tables and tips • Temperatures and cooking times are for guidance only, as these will depend on the composition and size of the food to be cooked, the quantity and type of ovenware. • If you cannot find the settings for a particular recipe, look for the one that is most similar. • Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Cooking with steam For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM.
maximum amount of water (650 ml) and select a cook time of 40 mins. at 96°C. shelf in the 1st shelf level with the opening facing downwards. In- sert the containers into the oven at a slight angle. Pour in the VIGOROUS STEAM Type of food Water via water drawer ml Temperature °C Oven level Time in mins.
• Put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast. • Start the VIGOROUS STEAM function and cook it all together until ready. The times given are for guidance only, they will vary depending upon size and number.
INTERVAL PLUS (Max. water amount 250ml) Type of food Temperature in °C Time in mins. Oven level Thick fish fillet Small fish up to 350g 85 25-35 2 Whole fish up to 1000g 85 35-45 2 INTERVAL STEAM INTERVAL STEAM cooking is particularly suitable for roasting large joints of meat and defrosting or re-heating portions of food cooked previously.
INTERVAL STEAM (Amount of water to be added will depend on the length of the cooking time) Type of food Temperature in °C Time in mins. Oven levels Ready-to-bake rolls 30-40g 220 10-15 3 Ready-to-bake rolls 30-40g, frozen 220 10-15 3 Ready-to-bake baguettes 40-50g 220 10-15 3 Ready-to-bake baguettes 40-50g, frozen 220 10-15 3 Cut up a whole roast before warming. The times given are for guidance only, they will vary depending upon size and amount.
• If you cannot find the settings for a particular recipe, look for the one that is most similar. • If baking cakes on baking trays or in tins on more than one level, baking time may be ex- tended by 10-15 minutes. • Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level. • Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting . Different rates of browning even out as baking progresses.
Oven function Oven level Temperature °C Time Hr: Mins. Apple pie (2tins Ø20cm, diagonally off set) TRUE FAN 1 160 1:10-1:30 Apple pie (2tins Ø20cm, diagonally off set) CONVENTIONAL 1 180 1:10-1:30 Savoury flan (e.
Type of baking Viennese whirls Viennese whirls Oven function Oven level Temperature °C Time Hr: Mins.
TRUE FAN Type of baking TRUE FAN Shelf positions from bottom Temperature in °C Time Hours: Mins.
Table FAN BAKING Shelf position Temperature °C Time Hr: Mins.
• We recommend cooking meat and fish weighing 1 kg and above in the oven . • To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. • If required, turn the roast (after 1/2 - 2/3 of the cooking time). • Baste large roasts and poultry with their juices several times during roasting. This will give better roasting results. • You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
Quantity Oven function Shelf position Temperature °C Time Hours mins. 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30 Leg of lamb, roast lamb 1-1.5 kg ROTITHERM 1 150-170 1:15-2:00 Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30 up to 1 kg CONVENTIONAL 3 220-250 1) 0:25-0:40 Saddle of venison 1.5-2 kg CONVENTIONAL 1 210-220 0:25-0:40 Haunch of venison 1.
Food to be Cooked Meat Core Temperature Veal Roast veal 75 - 80 °C Knuckle of veal 85 - 90 °C Mutton / lamb Leg of mutton 80 - 85 °C Saddle of mutton 80 - 85 °C Roast lamb, leg of lamb 75 - 80 °C Game Saddle of hare 70 - 75 °C Leg of hare 70 - 75 °C Whole hare 70 - 75 °C Saddle of venison 70 - 75 °C Leg of venison 70 - 75 °C SLOW COOK Important! Insert the grease filter when roasting.
Food to be cooked Fillet of beef Roast veal Steaks Weight g Setting Shelf position Total time mins. 1000-1500 SLOW COOK TWO 3 90-110 1000-1500 SLOW COOK TWO 1 100-120 200 - 300 SLOW COOK ONE 3 20-30 • For grilling, place the shelf in the recommended shelf position . • Always insert the tray for collecting the fat into the first shelf position from the bottom. • The grilling times are guidelines. • Grilling is particularly suitable for flat pieces of meat or fish.
Defrosting table Defrosting time mins. Further defrosting time (mins.
Cookware Addition of fluid GAME open --- BONED POULTRY open --- Oven levels and weight are shown in the display for every meat programme. RECIPE MENU Peel carrots and kohlrabi and cut into bitesized pieces. Wash the pepper and cut into strips. Place all vegetables into an open dish and cook without adding water. It is pos- sible to do without salt and other seasonings with this method of cooking.
– 1 cube of fresh yeast or 2 packets of dry yeast – 650 ml milk – 15 g salt Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the quali- ties of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with naking parchment.
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow with the milk and a little of the sugar and stir in the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size.
Preserve Temperature in°C Cooking time until simmering in mins. Continue to cook at 100°C in mins. 160-170 50-60 15-20 Kohlrabi, peas, asparagus 1) Leave standing in oven when switched off Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.
Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak.
Add the flour and the nuts and knead together so that you make a crumble mixture. Spread the butter on the risen dough and spread the crumble mixture on it evenly. Add the flour mixed with the baking powder to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre. Decorate the edge and the centre of the cake with the blanched almonds. Put the cake in the oven.
– 200 g cooked ham – or lean bacon – 2 eggs – 250 g sour cream – Salt, pepper and nutmeg Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28 cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese. Pour the filling over the bacon.
stirring. Gradually add the mince, sauté and stir to break up and add the meat stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes.
Hot Air. If using this special additional function, the recommended pre-heating can be omitted. – 1 teaspoon tarragon – Chopped parsley – Salt, pepper – Lemon – Ovenproof dish Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and pepper. Then place fish fillets in the buttered ovenproof dish. Mix together grated cheese, chopped parsely, tarragon, breadcrumbs and cream.
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