Stimmen - 3, Durchschnittliche Bewertung: 4.3 ( )

Hersteller: Creda Dateigröße: 224.92 kb Dateiname: HB48197.pdf Unterrichtssprache:

2 hours COOKING MEAT/POULTRY IN THE TOP OVEN Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven. IF USING ALUMINIUM FOIL Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never cover shelves with foil. 1. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer intothe thickest part of a joint of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached. Beef Pork Lamb Poultry Veal Rare 60O C Medium 70O C Well Done 70O C 90 O C 80 O C 90 O C 75O C OVEN TEMPERATURE CHARTS – BAKING Main Fan Oven Cooking Baking Top Oven Convection Cooking Note: Up to three shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Temperature Pre- Temperature Position from Base TimeFood Time in Mins oC oC heat of Oven 210/220 9-12 minsScones Yes 210/220 10-15 Shelf 1 170/180 15-25 minsSmall Cakes Yes 180/190 20-25 Shelf 1 160/170 20-25 minsVictoria Sandwich Yes 170/180 20-30 Shelf 1 Sponge Sandwich 170/190 15-20 mins Yes 180/190 20-25 Shelf 1 (Fatless) 180/200 12-15 mins Swiss Roll Yes 200/210 10-15 Shelf 1 Semi-rich 140/150 11.4-11. 2 hours Yes 150/160 7 inch - 65-70 Shelf 1 Fruit CakeDepending 130/140 Time depending on useRich Fruit Cakes Yes 140/150 Shelf 1 on sizeShortcrustDepending 190/200 Time depending on use Yes 190/200 Shelf 1 Pastry on recipeDepending 190/200 Time depending on usePuff Pastry Yes 200/210 Shelf 1 on recipe 40-45 minsYorkshire Pudding 180/190 Yes 190/200 30-40 Shelf 2 Individual Yorkshire 190/200 20-45 mins Yes 200/210 20-30 Shelf 2 Pudding 130/140 11.2-2 hoursMilk Pudding Yes 140/150 90-120 Shelf 2 140/150 35-45 minsBaked Custard Yes 150/160 40-50 Shelf 1 200/210 20-30 minsBread Yes 200/210 30-45 Shelf 1 70/90 3-4 hours Meringues Yes 100 150-180 Shelf 2 Note: If soft tub margarine is being used for cake making, we would recommend using and to reduce thetemperature by 10OC. Temperatures recommended refer to cakes made block margarine or only. Baking Pre- Food heat Scones Yes Small Cakes No Victoria Sandwich NoSponge Sandwich Yes (Fatless) Swiss Roll YesSemi-rich No Fruit CakeRich Fruit Cakes NoShortcrust No PastryPuff Pastry No Yorkshire Pudding YesIndividual Yorkshire Yes PuddingMilk Pudding No Baked Custard No Bread Yes Meringues No COOKING RESULTS NOT SATISFACTORY GRILL Uneven cooking front to back Fat splattering BAKING GENERAL Uneven rising of cakes Sinking of cakes Over/undercooking TOP OVEN BAKING Uneven cooking front to back Uneven rising Overcooking Food is taking too long to cook Ensure that the grill pan is positioned centrally below the grill element. Ensure that the grill pan is not lined with foil. Ensure that the grill setting control (A) is not set too high. If Solarplus grill – use anti-splash tray supplied under the food support. Ensure that the oven shelves are level. The following may cause cakes to sink: 1. Pre-heating of fan ovens – not always necessary. 2. Cooking at too high a temperature – reduce standard temperatures by 25oC for fan ovens. 3. Using normal creaming method with a soft margarine. If using soft margarine, use an all in one method instead of the traditional creaming of the margarine and sugar. Remember when using a food mixer or processor not to over-cream soft margarine. Refer to the cooking times and temperatures given in the Oven Temperature Charts provided, however, it may be necessary to increase or decrease temperatures by 10°C to suit personal taste. Do not use utensils greater than 56mm (2l.4'') in height for roasting. Ensure that the cooking utensil is at least 100mm (4") from the front of the shelf. Ensure that the shelf is level (as above) and that the food is positioned correctly in the oven. Remember to reduce cooking temperatures by 10°C from standard recipes when using the top oven. Ensure that the cooking utensil used in the top oven is not larger than 300mm x 225mm (12"x 9"), e.g. Do Not use the main oven meat pan. Only cook one item at a time to avoid overloading the oven. CARE AND CLEANING Warning: Before cleaning, please ensure that the electricity supply to the appliance is switched off and the appliance is fully cold. 1. “CREDACLEAN” OVEN LINERS (a) How "Credaclean" works. TOP OVEN SIDE LINERS The surfaces of the "Credaclean" oven liners are treated with a special vitreous enamel which absorbs cooking soils. At temperatures of 220°C (425°F) or above, the special surface enables these soils to be slowly destroyed. The higher the temperature the more effective it is. (b) Cleaning. In most cases normal cooking operations at 220°C (425°F) will permit this cleaning operation to proceed during cooking. However if higher cooking temperatures are not used regularly, it may be necessary, in order to prevent heavy soiling, to run the ovens witho...

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