Stimmen - 0, Durchschnittliche Bewertung: 0
(
)
)
|
Dieses Gerät hat auch andere Anweisungen:
Anleitung Zusammenfassung
Thin slice of sirloin, medium* 1 kg solid 2 100 25 - 35 Thick piece of sirloin, medium* 1 kg solid 2 100 30 - 40 * Sear first and wrap in foil Pork Food Amount/ weight Accessories Level Temperature in Cooking time °C in min. Fillet of pork* 0.5 kg solid 2 100 10 - 12 Pork medallions* approx. 3 cm thick solid 2 100 10 - 12 Smoked pork ribs sliced solid 2 100 15 - 20 * Sear first and wrap in foil Sausages Food Accessories Level Temperature in Cooking time °C in min. Wiener sausages perforated + 2 80 - 90 12 - 18 solid 1 Bavarian veal sausages perforated + 2 80 - 90 15 - 20 solid 1 Fish Food Amount/weight Accessories Level Temperature in °C Cooking time in min. Sea bream, whole per 0.3 kg perforated + solid 2 1 80 - 90 15 - 25 Sea bream fillet per 0.15 kg perforated + solid 2 1 80 - 90 10 - 20 Fish terrine Bain marie 1.5 l solid 2 80 - 100 40 - 80 Trout, whole per 0.2 kg perforated + solid 2 1 80 - 90 12 - 15 Cod fillet per 0.15 kg perforated + solid 2 1 80 - 90 10 - 14 Salmon fillet per 0.15 kg perforated + solid 2 1 100 8 - 10 19 Food Amount/weight Accessories Level Temperature in °C Cooking time in min. Mussels 1.5 kg solid 2 100 10 - 15 Ocean perch fillet per 0.15 kg perforated + solid 2 1 80 - 90 10 - 20 Sole rolls, stuffed perforated + solid 2 1 80 - 90 10 - 20 Soup vegetables, miscellaneous Food Accessories Level Temperature in Cooking time °C in min. Royale solid 2 90 15 - 20 Semolina dumplings perforated + 2 90 7 - 10 solid 1 Hard-boiled eggs perforated + 2 100 10 - 12 (Size M, max. 1.8 kg) solid 1 Soft-boiled eggs perforated + 2 100 6 - 8 (Size M, max. 1 kg) solid 1 Dessert, compote Compote: Rice pudding Weigh the fruit and add approximately 100 ml of water, and Weigh the rice and add 2.5 times the amount of milk. Ensure add sugar and spices according to taste. the level of rice and milk in the accessory is no higher than 2.5 cm. Stir after cooking. The remaining milk is quickly absorbed. Food Accessories Temperature in Cooking time °C in min. Yeast dumplings solid cooking container 100 20 - 25 Creme caramel mould + perforated cooking container 90 20 - 25 Rice pudding* solid cooking container 100 25 - 35 Apple compote solid cooking container 100 10 - 15 Pear compote solid cooking container 100 10 - 15 Cherry compote solid cooking container 100 10 - 15 Rhubarb compote solid cooking container 100 10 - 15 Plum compote solid cooking container 100 15 - 20 * You can also use the programme .‚ † (see section: Automatic programmes) Reheating food Using Reheat, dishes can be gently reheated with steam. They taste and look like they have been freshly prepared. Food Accessories Level Temperature in °C Cooking time in min. Vegetables solid cooking container 2 100 12 - 15 Pasta, potatoes, rice solid cooking container 2 100 5 - 10 Defrosting When freezing, lay the food as flat as possible and in portion- sized pieces at -18 ° C. Do not freeze excessively large quantities. Once defrosted, food will not keep for as long and spoils more quickly than fresh food. Leave the food to defrost in the freezer bag, on a plate or on the perforated cooking container. Always insert the solid cooking container underneath. The food is then not left lying in the defrost water and the cooking compartment remains clean. If necessary, the meal can occasionally be split apart or pieces which have already defrosted can be removed from the appliance. After defrosting, allow the food to stand for a further 5 15 minutes to come up to room temperature. : Health risk! When defrosting food from animal sources, you must remove the liquid that escapes during defrosting. It must never come into contact with other food. Bacteria could be transferred. After defrosting, operate the steam oven for 15 minutes at 100 ° C. Defrost meat Allow pieces of meat which are to be breadcrumbed to defrost to the point where seasoning and breadcrumbs adhere to the meat. Defrosting poultry Remove from packaging before defrosting. You must tip the defrost liquid away. Food Amount/weight Accessories Level Temperature in °C Cooking time in min. Chicken 1 kg perforated + 2 40 90 - 110 solid 1 Chicken drumsticks 0.4 kg perforated + 2 40 60 - 70 solid 1 Vegetables frozen in blocks (e.g. 0.4 kg perforated + 2 40 20 - 30 spinach) solid 1 Berries 0.3 kg perforated + 2 40 5 - 8 solid 1 Whole fish 1 kg perforated + 2 40 - 60 40 - 50 solid 1 Fish fillet 0.4 kg perforated + 2 40 30 - 40 solid 1 Goulash - perforated + 2 40 85 - 95 solid 1 Joint of beef - perforated + 2 40 90 - 100 solid 1 Proving dough Dough proves considerably more quickly in the steam oven Slide the perforated cooking container in at any shelf position. than at room temperature. Place the dough bowl in the perforated cooking container. Do not cover the dough. Food Amount Accessories Temperature in °C Cooking time in min. Yeast dough 1 kg bowl + perforated 40 20 - 30 Sourdough 1 kg bowl + perforated 40 20 - 30 Juicing Before juicing, place the berries in a bowl and sprinkle with Pour the berries into the perfor...
Dieses Handbuch ist für folgende Modelle:Backöfen - C44L20N3GB/45 (1.19 mb)
Backöfen - C44R20N3/45 (1.19 mb)
Backöfen - C44R20N3GB/45 (1.19 mb)