Stimmen - 3, Durchschnittliche Bewertung: 4.7
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Anleitung Zusammenfassung
Pastry: Choux Eclairs, Profiteroles shelves are 130-140190-200190-200 170-180 1. - 2h 40 - 45 30 - 35 20 - 30 Shortcrust Flaky/Puff Pies Mince Pies evenly 210-220 190-200 25 - 40 15 - 20 Meat Pies 190-210 25 - 35 Quiche, Tarts, Flans Roasting Meat, Poultry Scones spaced 180-210 160-180 210-220 25 - 45 See roasting chart 8 - 12 Shepherd’s Pie Souffles when more 190-200 170-180 30 - 40 20 - 30 Vegetables: Baked Jacket Roast Potatoes than one is 180-190 180-190 1 – 1.h 1 – 1.h Yorkshire Puddings: Large Individual 210-220 200-210 25 - 40 15 - 25 used 17 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES – Rare : 50-60°C, Medium : 60-70°C, Well done : 70-80°C MEAT FAN OVEN COOKING TIME Beef 160-180°C 20-35 minutes per .kg (1lb) and 20-35 minutes over Beef, boned 160-180°C 25-35 minutes per .kg (1lb) and 25-35 minutes over Mutton and Lamb 160-180°C 25-35 minutes per .kg (1lb) and 25-35 minutes over Pork and veal 160-180°C 30-40 minutes per .kg (1lb) and 30-40 minutes over Ham 160-180°C 30-40 minutes per .kg (1lb) and 30-40 minutes over Chicken 160-180°C 15-20 minutes per .kg (1lb) and 20 minutes over Turkey and Goose 160-180°C 15-20 minutes per .kg (1lb) up to 3.kg (7lb) then 10 minutes per .kg (1lb) over 3.kg (7lb) Duck 160-180°C 25-35 minutes per .kg (1lb) and 25-35 minutes over Pheasant 160-180°C 35-40 minutes per .kg (1lb) and 35-40 minutes over Rabbit 160-180°C 20 minutes per .kg (1lb) and 20 minutes over Potatoes with meat 160-180°C According to size Potatoes without meat 180-190°C According to size The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time. 18 DEFROST FEATURE DEFROST FEATURE USES OF DEFROST FEATURE This fan oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e.g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc. It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. SELECTING DEFROST . Turn the fan oven temperature control to the defrost setting. . When defrost is selected, the oven indicator neon may come ON. It will stay ON until the oven reaches room temperature and then go OFF. . It may turn ON and OFF periodically during defrosting to maintain steady room temperature inside the oven. THINGS TO NOTE Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 – 2 hours. A 1kg/2.lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process. Joints of meat up to 2kg/4.lb in weight can be thawed using the defrost function. ALL JOINTS OF MEAT AND POULTRY MUST BE THAWED THOROUGHLY BEFORE COOKING. ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING. HINTS AND TIPS . Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge, once it has cooled. 19 CARE AND CLEANING CARE AND CLEANING BEFORE CLEANING THE APPLIANCE THINGS TO NOTE ALWAYS ALLOW THE COOLING FAN TO The red spot in the centre of the hotplates may be removed with some abrasive cleaning agents. This is not a fault and does not affect the performance of COOL THE APPLIANCE DOWN BEFORE SWITCHING OFF AT THE ELECTRICITY the hotplates. SUPPLY FOR NORMAL SOILAGE CLEANING MATERIALS Wipe over the hotplates and trims using a clean appliance, check that they are suitable and that their Before using any cleaning materials on your damp cloth then switch to a low or medium setting for use is recommended by the manufacturer. a few minutes to thoroughly dry. FOR HEAVY SOILAGE Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Harsh abrasives Use a clean damp cloth or scourer with a cream should also be avoided. cleaner e.g. ‘Cif’ or a powder cleaner e.g. ‘Ajax’ on the hotplate and trims. Follow the circular grooved CLEANING THE OUTSIDE OF THE pattern on the hotplate when cleaning. Rinse off cleaning agents thoroughly. Dry as for normal soilage. APPLIANCE DO NOT use abrasive cleaning materials, or s...