Stimmen - 3, Durchschnittliche Bewertung: 4 ( )

Hersteller: Blodgett Dateigröße: 1.19 mb Dateiname: 947586en.pdf Unterrichtssprache:

Push the meat probe into the food that is to be cooked until the tip reaches the centre of the food. 2. Push the plug fully into the socket in the side wall of the oven. The suggested temperature, 80, will appear on the right. The current core temperature, e.g., 22, will appear on the left. 3 The core temperature is displayed from 20 and above. 3. Set the required oven function and temperature. 4. Set the required core temperature using the + or - buttons. E.g., 70 27 5. As soon as the current core temperature has reached the set core temperature a signal will sound and the oven will switch off automatically. Press button M to switch off the signal. 1 Warning: The meat probe is hot! There is a risk of being burned when removing the plug and tip of he probe! 6. Remove the meat probe plug from the socket, then take the cooked food from the oven with the meat probe still inserted. 7. Switch off the oven functions and temperature. If necessary, switch off the appliance. Changing the core temperature. It is possible to change the selected temperature afterwards by pressing + or - several times. 28 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Shut the door. 2. Press the safety catch and keep it depressed. 3. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. 3 Switching off the appliance does not cancel the mechanical door lock. Uses, Tables and Tips Boiling The information given in the following tables is for guidance. The switch setting required for cooking depends on the quality of the pans and the type and quantity of food. Settings for cooking on the rings Cooking / Switch Continuation setting cooking level 9 Heating up Heavy 7-9 browning Gentle 6-7 frying 4-5 Boiling Steaming, 3-4 stewing 2-3 Simmering 1-2 Melting 0 Suitable for Heating up large quantities of water, cooking pasta Deep-frying chips, browning meat, e.g., stewing steak, frying, e.g., potato cakes, loin chops, steaks Frying meat, escalopes, veal cutlet cordon bleu chops, rissoles, sausages, liver roux, lightly frying eggs, pancakes, deep-fried fritters Boiling larger quantities of food, stews and soups, steaming potatoes, boiling meat stock Braising vegetables, braising meat, cooking rice pudding Simmering rice and milk dishes (stir occasionally), steaming small quantities of potato or vegetables, heating prepared dishes Beaten omelette, egg garnish, hollandaise sauce, keeping dishes warm, melting butter, chocolate, gelatine Residual heat, off position 1 Overheated fats and oils catch fire quickly. When cooking foods in fat or oil (e.g., chips) please do not leave the appliance unattended. 30 Baking Use the pizza & bakingS, fan cookingU or conventionalO oven functions for baking. 3 Remove the fat filter when baking, as otherwise the baking time is longer and the surface will brown unevenly. Baking tins • Coated baking tins and tins made of dark metal are suitable for conventionalO heat. • Light metallic, glass and ceramic containers are also suitable for pizza & bakingS and fan cookingU. Shelf positions • Pizza & bakingS or conventionalO can both be used for baking on one level. • Using fan cookingU it is possible to bake flat, dry cakes and pastries on up to 3 baking trays at the same time 1 Baking tray e.g., shelf position 3 1 Baking tin: e.g., shelf position 1 2 Baking trays: Shelf positions 1 and 4 3 Baking trays: Shelf positions 1, 3 and 5 General information • Always count the shelf positions from the bottom upwards. • Insert baking trays with the sloped edge to the front! • Always place cake tins in the middle of the shelf. • With pizza & baking S or conventional O you can also bake two items simultaneously by placing the tins next to one another on the shelf. There is no significant increase in baking time. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. • The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. • We recommend that you use the lower temperature initially and only select a higher temperature if necessary, e.g., if more browning is required or the cooking time is too long. • If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. • When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. • Items that might drip (e.g., pizzas, fruit flans) should only be prepared on one level. • Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree o...

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