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Hersteller: Frigidaire Dateigröße: 1.73 mb Dateiname: 933934EN.pdf Unterrichtssprache:

Re3 duce the temperature for Fan oven by 20°C Plate Tarts 3 190 - 200 25 - 45 Quiches/Flans 3 200 - 210 25 - 45 Scones 3 220 - 230 8 - 12 Roasting: Meat, Poultry 3 170 - 190 see Roastinh Chart HOT AIR BAKING Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is used (e.g. shelf positions 1 and 3) Food Shelf Position Temperature [°C] Approx Cook Time (mins) Biscuits 1 – 3 180 - 190 10 - 20 Bread 2 190 - 210 30 - 35 Cakes: Small & Queen 1 – 3 150 - 170 18 - 25 Cakes: Sponges 3 160 - 170 20 - 25 Cakes: Madeira 3 140 - 160 60 - 80 28 Food Shelf Position Temperature [°C] Approx Cook Time (mins) Cakes: Rich Fruit 3 130 - 140 120 - 150 Cakes: Christmas 3 130 - 140 180 - 270 Cakes: Apple Pie 3 160 - 170 50 - 60 - Shortbread 1 – 3 130 - 150 45 - 60 Fish 3 160 - 180 30 - 40 Fruit Pies, Crumbles 3 170 - 180 30 - 50 Milk Puddings 3 140 - 160 60 - 90 Pastry: Choux 3 180 - 190 30 - 40 Pastry: Shortcrust 3 180 - 190 25 - 35 Pastry: Flaky 3 180 - 190 30 -40 Pastry: Puff Follow manufacturer`s instructions. Re3 duce the temperature for Fan oven by 20°C Plate Tarts 3 180 - 190 25 - 45 Quiches/Flans 3 170 - 180 25 - 45 Scones 1 – 3 210 - 230 8 - 12 Roasting: Meat, Poultry 2 160 - 180 see Roastinh Chart PIZZA SETTING Food Shelf Position Temperature Approx. Cook Time (min) Apple Pie 2 160 - 180 50 - 60 Plate Tart 2 180 - 200 25 - 50 Pizza, frozen 3 Follow manufacturer`s instructions Pizza, home made 2 200 - 230 15 - 25 Quiches/Tarts 2 180 - 200 30 - 50 ROASTING Roasting dishes • Use heat-resistant ovenware to roast (please read the instructions of the manufacturer). • Large roasting joints can be roasted directly in the deep roasting pan or on the oven shelf above the deep roasting pan. (If present) • Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent. • All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. ENGLISH 29 HOT AIR OR CONVENTIONAL COOKING (IF AVAILABLE) Roasting Meat Temperature [°C] Cooking Time Beef/Beef boned 20-35 minutes per 0.5 kb (1 170 - 190 lb) and 20-30 minutes over Mutton/Lamb 20-35 minutes per 0.5 kb (1 170 - 190 lb) and 25-35 minutes over Pork/Veal/Ham 30-40 minutes per 0.5 kb (1 170 - 190 lb) and 30-40 minutes over Chicken 20-25 minutes per 0.5 kb (1 180 - 200 lb) and 20 minutes over Turkey/Goose 15-20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb) then 10 170 - 190 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb) Duck 25-35 minutes per 0.5 kb (1 180 - 200 lb) and 25-30 minutes over Pheasant 35-40 minutes per 0.5 kb (1 170 -190 lb) and 35-40 minutes over Rabbit 20 minutes per 0.5 kb (1 lb) 170 - 190 and 20minutes over GRILLING Always use the grilling function with maximum temperature setting Always grill with the oven door closed Always pre-heat the empty oven with the grill functions for 5 minutes. • Set the shelf in the shelf level as recommended in the grilling table. • Always set the pan to collect the fat into the first shelf level. • Grill only flat pieces of meat or fish. The grilling area is set in centre of the shelf TOP OVEN DUAL CIRCUIT GRILL Shelf Position Adjust shelf position and grilling set to suit different thicknesses of food. 30 Food Grill Time (min) Bacon Rashers 5 -6 Beefburgers 10 - 20 Chicken Joints 20 - 40 Chops -Lamb 15 - 25 Chops - Pork 20 - 25 Fish -Whole/Trout/Makarel 10 - 12 Fillets - Plaice/Cod 4 -6 Kebabs 12 -18 Kidneys - Lamb/Pig 6 - 10 Sausages 20 - 30 Steaks: Rare 4 -6 Steaks: Medium 6 -8 Steaks: Well Done 12 - 15 Toasted Sandwiches 3 -4 MAIN OVEN ROTITHERM Roasting Food Shelf Position Quantity [kg] Temperature [°C] Time (min) Beef: Pot roast 3 180 - 230 150 - 180 Beef: Topside beef or filler rare 3 per cm of thickness 190 - 200 5 - 6 Beef: Topside beef or filler medium 3 per cm of thickness 180 - 190 6 - 8 Beef: Topside beef or filler well done 3 per cm of thickness 170 - 180 8 - 10 Pork: Shoulder, neck, ham 2 1-1.5 160 - 180 90 -120 Pork: Pork chop 2 1-1.5 160 - 180 60 - 90 Pork: Meatloaf 2 0.75-1 160 -170 45 - 60 Pork: Knuckle of pork (precooked) 2 0.75-1 150 -170 90 -120 ENGLISH 31 Food Shelf Position Quantity [kg] Temperature [°C] Time (min) Veal: Roast veal 2 1 160 - 180 90 -120 Veal: Knuckle of veal 2 1.5-2 160 -180 120 - 150 Lamb: Roast lamb, leg of 2 1-1.5 150 -170 75 -120 lamb Lamb: Saddle of lamb 2 1-1.5 160 -180 60 - 90 Poultry 2 1-1.5 190 - 210 45 - 75 Half Chicken 2 0.5-1 190 - 210 35 - 50 Duck 1 1.5-2 180 - 200 75 -105 Goose 1 3.5-5 160 - 180 135 - 210 Turkey 1 2.5-3.5 160 - 180 105 - 150 Turkey 1 4-6 140 - 160 150 - 240 • Do not cover with a plate or bowl. This can extend the time to defrost very DEFROSTING • Put the food out of the packaging and much. set it on a plate on the oven shelf. • Put the oven shelf in the first shelf level from the bottom. Final de- Shel Time in Type of food frosting Comments f minutes mins Place the chicken on an up- Chicken, 1000 2 120-140 20-30 turned saucer on a larger...

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