Recipe book Instruction manual
Helpful hints and tips Examples of cooking applications for hob Warning! Refer to "Safety information" chapter. For build - under ovens: The data in the table is for guidance only.
Baking How to use the Baking Tables • We recommend to use the lower temperature the first time. • If you cannot find the settings for a special recipe, look for the one that is almost the same. • Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. • Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.
Baking results The cake is not ready in the baking time given. Possible cause Remedy The oven temperature is too low. The next time you bake set a slightly higher oven temperature. Baking on one level: Baking in tins Type of baking Oven function Shelf position Temperature °C Time in min.
Type of baking Oven function Shelf position Temperature °C Time in min. Christmas stollen Conventional Cooking 2 160 - 180 1) 50 - 70 Bread (rye bread): 1. First part of baking process. 2. Second part of baking process.
Biscuits Type of baking Oven function Shelf position Temperature °C Time in min.
Dish Oven function Shelf position Temperature °C Time in min. Baguettes topped with melted cheese Turbo Grilling or True Fan Cooking 1 160 - 170 15 - 30 Sweet bakes Conventional Cooking 1 180 - 200 40 - 60 Fish bakes Conventional Cooking 1 180 - 200 30 - 60 Turbo Grilling or True Fan Cooking 1 160 - 170 30 - 60 Temperature in °C Time in min.
True Fan Cooking Type of baking Shelf position Temperature in °C Time in min. 2 levels 3 levels Macaroons 1/4 - 100 - 120 40 - 80 Biscuits made with yeast dough 1/4 - 160 - 170 30 - 60 Puff pastries 1/4 - 170 - 180 1) 30 - 50 Rolls 1/4 - 180 30 - 55 Small cakes / Small cakes (20 per tray) 1/4 - 1501) 25 - 40 1) Pre-heat the oven Slow Cook 2. Use the function to prepare lean, tender pieces of meat and fish. Cook without a lid. 1. Sear the meat in a pan in a very high heat.
Type of baking Shelf position Temperature °C Time Min. Apple cake, covered 1 150 - 170 50 - 60 Vegetable pie 1 160 - 180 50 - 60 Unleavened bread 2 230 - Puff pastry flan 2 160 - 180 1) 45 - 55 Flammekuchen (Pizzalike dish from Alsace) 2 230 - 2501) 12 - 20 Piroggen (Russian version of calzone) 2 180 - 200 1) 15 - 25 2501) 10 - 20 1) Pre-heat the oven 2) Use deep pan Roasting • We recommend cooking meat and fish weighing 1 kg and above in the oven.
Quantity Oven function Shelf position Temperatu re °C Time min. per cm. of thickness Turbo Grilling 1 170 - 180 1) 8 - 10 Quantity Oven function Shelf position Temperatu re °C Time min. Shoulder, neck, ham joint 1-1.5 kg Turbo Grilling 1 160 - 180 90 - 120 Chop, spare rib 1-1.
Poultry Type of meat Quantity Oven function Shelf position Temperatur e °C Time min. Poultry portions 200-250g each Turbo Grilling 1 200 - 220 30 - 50 Half chicken 400-500g each Turbo Grilling 1 190 - 210 35 - 50 Chicken, poulard 1-1.5 kg Turbo Grilling 1 190 - 210 50 - 70 Duck 1.5-2 kg Turbo Grilling 1 180 - 200 80 - 100 Goose 3.5-5 kg Turbo Grilling 1 160 - 180 120 - 180 Turkey 2.5-3.
Food to be grilled Shelf position Temperature 3/4 210 - 230 Whole Fish, 500-1000g Time in min. 1st side 2nd side 15 - 30 15 - 30 Fast Grilling Food to be grilled Time in min. Shelf position 1st side 2nd side Burgers 4 8 - 10 6-8 Pork fillet 4 10 - 12 6 - 10 Sausages 4 10 - 12 6-8 Fillet steaks, veal steaks 4 7 - 10 6-8 Toast 1) 5 1-3 1-3 Toast with topping 4 6-8 - 1) Pre-heat the oven Defrosting Use the first oven shelf position. The one on the bottom.
Convenience food Frozen Foods Convenience food Shelf position Temperature °C Time Mins.
Drying - True Fan Cooking For best results: deactivate the appliance after half the time required. Open the appliance door and let the appliance cool down. After that finish the drying process. Cover the oven shelves with baking parchment.
Soft fruit Temperature in °C Cooking time until simmering in min. Continue to cook at 100°C in mis. 160 - 170 35 - 45 - Temperature in °C Cooking time until simmering in min. Continue to cook at 100°C in min. 160 - 170 35 - 45 10 - 15 Temperature in °C Cooking time until simmering in min. Continue to cook at 100°C in min.
Programme number Programme name 7 FISH 8 PIZZA 9 QUICHE LORRAINE 10 LEMON SPONGE CAKE 11 CHEESE CAKE 12 ROLLS 13 FARMER BREAD 14 DOUGH PROVING 15 POTATO GRATIN 16 LASAGNE 17 CANNELLONI 18 CONVENIENCE CAKE 19 CONVENIENCE PIZZA 20 CONVENIENCE POTATO TYPES 1 - ROAST BEEF Settings: • Automatic programmes with weight input. Setting range for the weight between 1,000 and 3,000 g. Do not use this program for top side beef and loin dishes.
– Oven level: 1 • Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 20- 40 mm. 3 - ROAST VEAL – Oven level: 1 Settings: • Automatic programmes with weight input. Setting range for the weight between 1,000 and 3,000 g. Method: • Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid.
– Oven level: 1 Settings: • Automatic programmes with weight input. Setting range for the weight between 900 and 2100 g. Method: • Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. A reminder is displayed. 7 - FISH the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish. • Mix together the grated cheese, cream, breadcrumbs, tarragon and chopped parsley.
• Use baking tray, greased. – Oven level: 1 greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. 9 - QUICHE LORRAINE • salt, pepper and nutmeg Ingredients for the pastry: • 200 g flour • 2 eggs • 100 g butter • ½ teaspoon salt • a little pepper • 1 pinch nutmeg Method: • Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours.
11 - CHEESE CAKE Ingredients for the base: • 150 g flour • 70 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 egg • 70 g softened butter Method: • 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.
13 - FARMER BREAD Ingredients: • 500 g wheat flour • 250 g rye flour • 15 g salt • 1 small packet dried yeast (approximately 8 g) • 250 ml water • 250 ml milk • 15 g salt Method: • Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume.
16 - LASAGNE dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly to break up and deglaze with 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: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly.
milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. The last layer should be a layer of Béchamel sauce sprinkled with cheese.
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