Stimmen - 4, Durchschnittliche Bewertung: 4.3 ( )

Hersteller: Blodgett Dateigröße: 213.71 kb Dateiname: 279440EN.pdf Unterrichtssprache:

The oven switches on and, after the selected time has elapsed, switches automatically off. - While the automatic stop facility has been selected symbol (£[ is illuminated. Please note At the end, an audible signal will sound for about two minutes. This can be cancelled by pressing button (©] or |©j. Switch off Turn all controls to the off position. 8 B VE909 02/94 UK - E SU901-1 02/94 Oven Before using for the first time, refer to the section describing precleaning of the oven. This is a conventional oven with top and bottom heat. You can only bake on one level at any one time. However, you have the facility for zoned cooking, the oven will be hotter at the top and cooler towards the bottom. Therefore, foods that require slightly different temperatures may be cooked at the same time. The shelf positions feature 6 levels. The cooking tables supplied recommend the shelf position that will produce the best results. General Shelf levels £ 9 Recommen- dations Cooking temperatures and times Conventional cooking 10 Roasting and stewing Wipe and weigh the meat. If stuffing is used, weigh the stuffed joint to calculate the cooking time. Place the joint in a suitable roasting dish, season with salt and pepper and brush lean joints with melted fat. When cooking pies, place the dish on a baking sheet to avoid spillage onto the floor of the oven. The times and temperatures given in the roasting chart provide a guide only to cooking meat. Some adjustments may be necessary, depending on the type of meat to be cooked. Cooking times have been given for meat which is at room temperature. Prime cuts can be cooked at higher temperatures than cheaper cuts that require a longer cooking time to tenderlse the meat. A thick joint will require longer to cook through than a thinner one. A boned roiled joint will require longer cooking time than one with the bone left in, as bone is a conductor of heat. A small joint will require longer cooking, pro rata than a-large one, Allow an extra 30 minutes for joints up to and including 1.5 kg (3 lbs). If the joint is cooked in foil the temperature has to be increased by 10 °C. To brown the joint, remove foil for the last 15 minutes or so of the cooking time. If cooking from frozen, place joint in a covered container and extend the calculated cooking time by approximately one third. To brown and crisp meat, remove cover for the last 30 minutes of the cooking period. Please use cooking chart for sheif positions and temperatures as indicated for conventional cooking. Ovenware Never use stainless steel in the oven as it reflects the heat. Meat, poultry and fish should be cooked in ovenproof dishes or, for large quantities, in the metal meat pan. Choose a dish that is just a little larger than the joint Itself. This will contain any fat in a smaller area and reduce splashing. If you wish to roast potatoes in the same dish, allowance should be made when selecting the size of dish. Never place cooking con...

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