Stimmen - 4, Durchschnittliche Bewertung: 4.5
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Anleitung Zusammenfassung
It is heated by elements in the top and bottom of the oven. It is designed for cooking smaller quantities of food. It gives especially good results if used to cook fruit cakes, sweet and savoury flans or quiche. USING SECOND OVEN CONVENTIONAL COOKING . The oven must be switched on before setting any cooking function or programme. . Press the Oven Cavity selector until the second oven cavity is illuminated. . Press the Function selector until the Conventional Cooking neon is illuminated. . Wait 5 seconds until your choice is confirmed. The temperature will automatically set to 200°C. . If you wish to alter the set temperature, you may do so by pressing -or + until the required temperature setting is reached. . To switch off a function simply press the Function selector once. The function neon will go out and the display will return to the time of day. THINGS TO NOTE . The oven light will illuminate. . The heat indicator neons will flash until the oven has reached the desired temperature and then stop, an audible signal will sound. When the oven has been switched off the bars that are still lit indicate the remaining residual heat in the oven. . If it is necessary to reach the required temperature in a shorter time, the Speedcook Function can be used. See Speedcook Function section. . The cooling fan for the controls may operate after a time. . If an automatic programme has been set, the light does not come on until cooking begins. . Some internal noise may be heard during operation. This is quite normal. Do not place dishes, tins or baking traysdirectly onto the oven base as it becomesvery hot and damage may occur. 15 TO FIT THE SECOND OVEN SHELF The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front so that the stops clear the side supports. Lift shelf clear. To install a shelf, reverse the above steps. Each shelf position has an upper and lower support wire, ensure the shelf is placed between these two support wires. HINTS AND TIPS . Arrange the shelf in the required position before switching the oven ON. Shelf positions are counted from the bottom upwards. . There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf. . Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. . Stand dishes on suitably sized baking trays on to prevent spillage onto the oven base and to help reduce cleaning. . The material and finish of the baking tray and dishes used will affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. . Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. . Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations given in the cooking chart. . For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. Do not place cookware and cooking potswith rough bases e.g. cast iron on the ovendoor as damage to the glass may occur. 16 SECOND OVEN COOKING CHART SECOND OVEN FOOD SHELF COOKING APPROX POSITION TEMP°C COOK TIME (m) Biscuits 1170 - 190 10 - 20 Bread 1* 200 - 220 25 - 30 Bread rolls/buns Cakes: Small & Queen 1 1 200 - 220 180 - 190 15 - 20 18 - 25 Sponges Victoria Sandwich 1 1 160 - 170 160 - 170 18 - 20 18 - 25 Madeira 1 140 - 150 1. -1.h Rich Fruit 1 140 - 150 2. -2.h Christmas 1 130 - 140 3 - 4.h Gingerbread Meringues Flapjack Shortbread 1 11 1 140 - 150 90 - 100 170 - 180140 - 150depends on size 1. - 1.h 2. - 3h 25 - 30 45 - 65 Casseroles: Beef/LambChicken 1* 1* 140 - 160 180 - 1902. - 3h 1. - 1.h Convenience Foods Follow manufacturer’s instructions Fish 1 170 - 190 20 - 30 Fish Pie (Potato Topped) Fruit Pies, Crumbles 1* 1 190 - 200190 - 200 20 - 25 40 - 50 Milk Puddings Pasta Lasagne etc. Pastry: Choux Eclairs, Profiteroles 1 1 1 1 140 - 150 170 - 180180 - 190170 - 1801. - 2h 40 - 45 30 - 35 20 - 30 Shortcrust Flaky/Puff PiesMince Pies 1* 1 210 - 220190 - 200 25 - 40 15 - 20 Meat Pies 1* 190 - 210 25 - 35 Quiche, Tarts, Flans 1 180 - 200 25 - 45 Roasting Meat, PoultryScones 1* 1 160 - 180 220 - 230see roasting chart 8 - 12 Shepherd’s PieSouffles 1* 1 190 - 200 170 - 180 30 - 40 20 - 30 Vegetables: Baked Jacket Potatoes Roast Potatoes 1 1 180 - 190180 - 190 1 - 1.h 1 - 1.h Yorkshire Puddings: Large Individual 1 1 200 - 210 200 - 210 25 - 40 15 - 25 * = Sh...