John Lewis JLBIOS612 Recipe book

John Lewis JLBIOS612 Recipe book
Recipe book
Instruction manual
Helpful hints and tips
Examples of cooking
applications for hob
Warning! Refer to "Safety
information" chapter.
For build - under ovens:
The data in the table is for guidance only.
Heat
settin
g
Use to:
Time in Hints
min
1-2
Hollandaise sauce, melt: butter,
chocolate, gelatine
5 - 25
Mix occasionally
1-2
Solidify: fluffy omelettes, baked eggs
10 - 40
Cook with a lid on
2-3
Simmer rice and milkbased dishes,
heating up ready-cooked meals
25 - 50
Add at least twice as much liquid as
rice, stir milk dishes part way
through
3-4
Steam vegetables, fish, meat
20 - 45
Add a few tablespoons of liquid
4-5
Steam potatoes
20 - 60
Use max. ¼ l water for 750 g of
potatoes
4-5
Cook larger quantities of food, stews
and soups
60 - 150 Up to 3 l liquid plus ingredients
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as
Turn halfway through
required
7-8
Heavy fry, hash browns, loin steaks,
steaks
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
5 - 15
Inner side of door
Turn halfway through
The temperature and baking times in
the tables are guidelines only. They
depend on the recipes, quality and
quantity of the ingredients used.
In some models on the inner side of
the door you can find:
• the numbers of the shelf positions
(selected models)
• information about the heating functions,
recommended shelf positions and
temperatures for typical dishes (selected
models).
Baking
General instructions
• Your new oven may bake or roast
differently to the appliance you had
before. Adapt your usual settings
(temperature, cooking times) and shelf
positions to the values in the tables.
2
• If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15
minutes, if you bake cakes on more than
one level.
• Cakes and pastries at different heights do
not always brown equally at first. If this
occurs, do not change the temperature
setting. The differences equalize during
the baking procedure.
• With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual
heat.
When you use frozen food, the trays
in the oven can twist during baking.
When the trays get cold again, the
distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower
temperature the first time.
Tips on baking
Baking results
Possible cause
Remedy
Wrong shelf position.
Place the cake lower.
The oven temperature is too
high.
The next time you bake set a
slightly lower oven
temperature.
The cake sinks (becomes soggy,
lumpy, streaky).
The baking time is too short.
Set a longer baking time.
Baking times cannot be
reduced by setting higher
temperatures.
The cake sinks (becomes soggy,
lumpy, streaky).
There is too much liquid in the
mixture.
Use less liquid. Pay attention to
mixing times, especially if you
use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake set a
higher oven temperature.
The cake is too dry.
The baking time is too long.
The next time you bake set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is too
short.
Set a lower oven temperature
and a longer baking time.
The cake browns unevenly.
The mixture is unevenly
distributed.
Spread the mixture evenly on
the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake set a
slightly higher oven
temperature.
The cake is not browned
enough underneath.
The cake sinks (becomes soggy,
lumpy, streaky).
3
Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
Ring cake or
brioche
True Fan Cooking
1
150 - 160
50 - 70
Madeira cake /
fruit cakes
True Fan Cooking
1
140 - 160
70 - 90
Fatless sponge
cake / Fatless
sponge cake
True Fan Cooking
2
140 - 150
35 - 50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35 - 50
True Fan Cooking
2
170 - 180 1)
10 - 25
Flan base - sponge True Fan Cooking
mixture
2
150 - 170
20 - 25
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
True Fan Cooking
2
160
60 - 90
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
Flan base - short
pastry
1) Preheat the oven
Cakes / pastries / breads on baking trays
Oven function
Shelf position
Temperature
°C
Time in min.
Plaited bread /
bread crown
Conventional
Cooking
3
170 - 190
30 - 40
Christmas stollen
Conventional
Cooking
2
160 - 180 1)
50 - 70
Type of baking
4
Type of baking
Temperature
°C
Time in min.
Oven function
Shelf position
Bread (rye
bread):
1. First part of
baking
process.
2. Second part
of baking
process.
Conventional
Cooking
1
Cream puffs /
eclairs
Conventional
Cooking
3
190 - 210 1)
20 - 35
Swiss roll
Conventional
Cooking
3
180 - 200 1)
10 - 20
Cake with
crumble topping
(dry)
True Fan Cooking
3
150 - 160
20 - 40
Buttered almond
cake / sugar
cakes
Conventional
Cooking
3
190 - 210 1)
20 - 30
Fruit flans (made
with yeast
dough / sponge
mixture) 2)
True Fan Cooking
3
150
35 - 55
Fruit flans (made
with yeast
dough / sponge
mixture) 2)
Conventional
Cooking
3
170
35 - 55
Fruit flans made
with short pastry
True Fan Cooking
3
160 - 170
40 - 80
Yeast cakes with
delicate toppings
(e.g, quark,
cream, custard)
Conventional
Cooking
3
160 - 180 1)
40 - 80
Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
Short pastry
biscuits
True Fan Cooking
3
150 - 160
10 - 20
1.
2.
2301)
160 - 180
1.
2.
20
30 - 60
1) Preheat the oven
2) Use deep pan
Biscuits
5
Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
Short bread /
Short bread /
Pastry Stripes
True Fan Cooking
3
140
20 - 35
Short bread /
Short bread /
Pastry Stripes
Conventional
Cooking
3
160 1)
20 - 30
Biscuits made
with sponge
mixture
True Fan Cooking
3
150 - 160
15 - 20
Pastries made
with egg white,
merungues
True Fan Cooking
3
80 - 100
120 - 150
Macaroons
True Fan Cooking
3
100 - 120
30 - 50
Biscuits made
with yeast dough
True Fan Cooking
3
150 - 160
20 - 40
Puff pastries
True Fan Cooking
3
170 - 1801)
20 - 30
Rolls
True Fan Cooking
3
1601)
10 - 25
Rolls
Conventional
Cooking
3
190 - 2101)
10 - 25
Small cakes /
Small cakes (20
per tray)
True Fan Cooking
3
1501)
20 - 35
Small cakes /
Small cakes (20
per tray)
Conventional
Cooking
3
1701)
20 - 30
Oven function
Shelf position
Temperature
°C
Time in min.
Pasta bake
Conventional
Cooking
1
180 - 200
45 - 60
Lasagne
Conventional
Cooking
1
180 - 200
25 - 40
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
1) Preheat the oven
Bakes and gratins
Dish
Vegetables au
gratin 1)
6
Dish
Oven function
Shelf position
Temperature
°C
Time in min.
Baguettes topped
with melted
cheese
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional
Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional
Cooking
1
180 - 200
30 - 60
Turbo Grilling or
True Fan Cooking
1
160 - 170
30 - 60
Temperature
in °C
Time in min.
Stuffed vegetables
1) Pre-heat the oven
Multileveled Baking
Cakes / pastries / breads on baking trays
True Fan Cooking
Type of baking
Shelf position
2 levels
3 levels
Cream puffs /
eclairs
1/4
-
160 - 180 1)
25 - 45
Dry streusel cake
1/4
-
150 - 160
30 - 45
Temperature
in °C
Time in min.
1) Preheat the oven
Biscuits / small cakes / small cakes / pastries / rolls
True Fan Cooking
Type of baking
Shelf position
2 levels
3 levels
Short pastry
biscuits
1/4
1/3/5
150 - 160
20 - 40
Short bread /
Short bread /
Pastry Stripes
1/4
1/3/5
140
25 - 50
Biscuits made
with sponge
mixture
1/4
-
160 - 170
25 - 40
7
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time in min.
2 levels
3 levels
Biscuits made
with egg white,
meringues
1/4
-
80 - 100
130 - 170
Macaroons
1/4
-
100 - 120
40 - 80
Biscuits made
with yeast dough
1/4
-
160 - 170
30 - 60
Puff pastries
1/4
-
170 - 180 1)
30 - 50
Rolls
1/4
-
180
30 - 55
Small cakes /
Small cakes (20
per tray)
1/4
-
1501)
25 - 40
1) Preheat the oven
Slow Cook
When you use this function, always
cook dishes without a cover.
Use the function to prepare lean, tender
pieces of meat and fish. Slow Cook is not
applicable to such recipes as pot roast or
fatty roast pork.
In the first 10 minutes you can set an oven
temperature between 80 °C and 150 °C.
The default is 90 °C. After the temperature
is set, the oven continues to cook at 80 °C.
Do not use the automatic slow cook
function for poultry.
Food to be
cooked
1.
2.
3.
Sear the meat in a pan on the hob on a
very high setting for 1 - 2 minutes on
each side.
Put the meat together with the hot
roasting pan into the oven on the wire
shelf.
Select the Slow Cook function.
Weight (g)
Shelf position
Temperature
°C
Time in min.
Roast beef
1000 - 1500
1
120
120 - 150
Fillet of beef
1000 - 1500
3
120
90 - 150
Roast veal
1000 - 1500
1
120
120 - 150
200 - 300
3
120
20 - 40
Steaks
8
Pizza Setting
Type of baking
Shelf position
Temperature °C
Time Min.
Pizza (thin crust)
2
Pizza (with a lot of
topping)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine
1
170 - 190
45 - 55
Swiss Flan
1
170 - 190
45 - 55
200 - 230
1)2)
15 - 20
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread
2
230 - 2501)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen (Pizzalike dish from Alsace)
2
230 - 2501)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200 1)
15 - 25
1) Pre-heat the oven
2) Use deep pan
Roasting
• We recommend cooking meat and fish
weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we
recommend placing some liquid in the
deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3
of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
will give better roasting results.
• You can switch the oven off about 10
minutes before the end of the roasting
time, in order to utilise the residual heat.
General instructions:
• 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.
9
Roasting with Turbo Grilling
Beef
Quantity
Oven
function
Shelf
position
Temperatu
re °C
Time min.
Pot roast
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef or
fillet: rare
per cm. of
thickness
Turbo Grilling
1
190 - 200 1)
5-6
Roast beef or
fillet: medium
per cm. of
thickness
Turbo Grilling
1
180 - 190 1)
6-8
Roast beef or
fillet: well done
per cm. of
thickness
Turbo Grilling
1
170 - 180 1)
8 - 10
Quantity
Oven
function
Shelf
position
Temperatu
re °C
Time min.
Shoulder, neck,
ham joint
1 - 1.5 kg
Turbo Grilling
1
160 - 180
90 - 120
Chop, spare rib
1 - 1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meat loaf
750 g - 1 kg
Turbo Grilling
1
160 - 170
50 - 60
Porkknuckle
(precooked)
750 g - 1 kg
Turbo Grilling
1
150 - 170
90 - 120
Type of meat
1) Preheat the oven
Pork
Type of meat
Veal
Type of
meat
Quantity
Oven
function
Shelf
position
Temperatur
e °C
Time min.
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of
veal
1.5 - 2 kg
Turbo Grilling
1
160 - 180
120 - 150
Type of
meat
Quantity
Oven
function
Shelf
position
Temperatur
e °C
Time min.
Leg of lamb,
roast lamb
1 - 1.5 kg
Turbo Grilling
1
150 - 170
100 - 120
Saddle of lamb
1 - 1.5 kg
Turbo Grilling
1
160 - 180
40 - 60
Lamb
10
Game
Type of
meat
Quantity
Oven
function
Shelf
position
Temperatur
e °C
Time min.
Saddle of hare,
leg of hare
up to 1 kg
Conventional
Cooking
1
230 1)
30 - 40
Saddle of
venison
1.5 - 2 kg
Conventional
Cooking
1
210 - 220
35 - 40
Haunch of
venison
1.5 - 2 kg
Conventional
Cooking
1
180 - 200
60 - 90
Quantity
Oven
function
Shelf
position
Temperatur
e °C
Time min.
Poultry
portions
200 - 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Half chicken
400 - 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Chicken,
poulard
1 - 1.5 kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2 kg
Turbo Grilling
1
180 - 200
80 - 100
Goose
3.5 - 5 kg
Turbo Grilling
1
160 - 180
120 - 180
Turkey
2.5 - 3.5 kg
Turbo Grilling
1
160 - 180
120 - 150
Turkey
4 - 6 kg
Turbo Grilling
1
140 - 160
150 - 240
Quantity
Oven
function
Shelf
position
Temperatur
e °C
Time min.
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
40 - 60
1) Preheat the oven
Poultry
Type of
meat
Fish (steamed)
Type of
meat
Whole fish
Grilling
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the grill
functions for 5 minutes.
Always grill with the maximum temperature
setting.
Set the shelf into the shelf position as
recommended in the grilling table.
Always set the pan to collect the fat into the
first shelf position.
Caution! Always grill with the oven
door closed.
11
Grilling
Food to be
grilled
Shelf position
Temperature
Roast beef
2
Filet of beef
Time in min.
1st side
2nd side
210 - 230
30 - 40
30 - 40
3
230
20 - 30
20 - 30
Back of pork
2
210 - 230
30 - 40
30 - 40
Back of veal
2
210 - 230
30 - 40
30 - 40
Back of lamb
3
210 - 230
25 - 35
20 - 25
3/4
210 - 230
15 - 30
15 - 30
Whole Fish, 500 1000 g
Fast Grilling
Food to be grilled
Time in min.
Shelf position
1st side
2nd side
Burgers / Burgers
4
8 - 10
6-8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6-8
4
7 - 10
6-8
5
1-3
1-3
4
6-8
-
Fillet steaks, veal steaks
Toast / Toast
1)
Toast with topping
1) Preheat the oven
Defrosting
Use the first oven shelf position. The one on
the bottom.
Remove the food packaging. Put the food on
a plate.
Do not cover it with a bowl or a plate. This
can extend the defrost time.
Dish
Defrosting
time in min.
Further defrosting
time in min.
Comment
Chicken, 1000 g
100 - 140
20 - 30
Place the chicken on an
upturned saucer placed on a
large plate Turn halfway
through
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
12
Defrosting
time in min.
Dish
Further defrosting
time in min.
Comment
Strawberries, 300 g
30 - 40
10 - 20
-
Butter, 250 g
30 - 40
10 - 15
-
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in
places
60
60
Gateau, 1400 g
-
Convenience food
Frozen Foods
Shelf position
Temperature °C
Time (min)
Pizza, frozen
Convenience food
2
200 - 220
15 - 25
Pizza American, frozen
2
190 - 210
20 - 25
Pizza, chilled
2
210 - 230
13 - 25
Pizza Snacks, frozen
2
180 - 200
15 - 30
French Fries, thin
3
200 - 220
20 - 30
French Fries, thick
3
200 - 220
25 - 35
Wedges / Croquettes
3
220 - 230
20 - 35
Hash Browns
3
210 - 230
20 - 30
Lasagne / Cannelloni,
fresh
2
170 - 190
35 - 45
Lasagne / Cannelloni,
frozen
2
160 - 180
40 - 60
Oven baked cheese
3
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
Frozen Ready Meals
Food to be
cooked
Oven functions
Shelf position
Temperature
°C
Time
Frozen pizza
Conventional
Cooking
3
as per
manufacturer’s
instructions
as per
manufacturer’s
instructions
French fries1)
(300 - 600 g)
Conventional
Cooking or Turbo
Grilling
3
200 - 220
as per
manufacturer’s
instructions
13
Oven functions
Shelf position
Temperature
°C
Time
Baguettes
Conventional
Cooking
3
as per
manufacturer’s
instructions
as per
manufacturer’s
instructions
Fruit flans
Conventional
Cooking
3
as per
manufacturer’s
instructions
as per
manufacturer’s
instructions
Food to be
cooked
1) Turn the french fries 2 or 3 times during cooking
Drying - True Fan
Cooking
For best results: deactivate the appliance
after half the time required. Open the
appliance door and let the appliance cool
down. After that finish the drying process.
Cover the oven shelves with baking
parchment.
Vegetables
Food to be
dried
Shelf position
1 level
2 levels
Temperature
in °C
Time in hours
(Guideline)
Beans
3
1/4
60 - 70
6-8
Peppers
3
1/4
60 - 70
5-6
Vegetables for
sour
3
1/4
60 - 70
5-6
Mushrooms
3
1/4
50 - 60
6-8
Herbs
3
1/4
40 - 50
2-3
1 level
2 levels
Temperature
in °C
Time in hours
(Guideline)
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6-8
Pears
3
1/4
60 - 70
6-9
Fruit
Food to be
dried
Shelf position
Preserving
• Do not use jars with twist-off and bayonet
type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
Things to note:
• Use only preserve jars of the same
dimensions available on the market.
14
• When the liquid in the jars starts to
simmer (after approx. 35-60 minutes with
one-litre jars), stop the oven or decrease
the temperature to 100°C (see the table).
• Fill the jars up to the same level and close
with a clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
Soft fruit
Preserve
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in mis.
160 - 170
35 - 45
-
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
160 - 170
35 - 45
10 - 15
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
160 - 170
50 - 60
5 - 10
Strawberries,
blueberries,
raspberries, ripe
gooseberries
Stone fruit
Preserve
Pears, guinces, plums
Vegetables
Preserve
Carrots 1)
Cucumbers
160 - 170
50 - 60
-
Mixed pickels
160 - 170
50 - 60
5 - 10
Kohlrabi, peas,
asparagus
160 - 170
50 - 60
15 - 20
1) Leave standing in oven when switched off
RECIPE MENU
The display shows shelf position and
pre-set cooking times for every
automatic recipe.
Automatic programmes
Programme number
Programme name
1
ROAST BEEF
15
Programme number
Programme name
2
ROAST PORK
3
ROAST VEAL
4
ROAST LAMB
5
ROAST GAME
6
CHICKEN, WHOLE
7
WHOLE FISH <1KG
8
PIZZA
9
QUICHE LORRAINE
10
LEMON SPONGE CAKE
11
CHEESE CAKE
12
ROLLS
13
FARMER BREAD
14
DOUGH PROVING
15
POTATO GRATIN
16
LASAGNE
17
CANNELLONI
18
CONVENIENCE CAKE
19
CONVENIENCE PIZZA
20
CONVENIENCE POTATO TYPES
16
17
18
19
John Lewis Partnership
171 Victoria Street
London SW1E 5NN
www. johnlewis.com
892938242-A-012012
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertisement