Electrolux EB4PL70KSP Recipe book

Electrolux EB4PL70KSP Recipe book
COOKING HINTS
EN
2
Hints and tips
WARNING!
Refer to Safety chapters.
Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend
on the recipes and the quality and quantity of the ingredients used.
If you cannot find the settings for a special recipe, look for the similar one.
For more cooking recommendations refer to cooking tables on our website. To find
the Cooking Hints check the PNC number on the rating plate on the front frame of
the oven cavity.
Advice for special heating
functions of the oven
Keep Warm
The function allows you to keep food
warm. The temperature is set
automatically to 80 °C.
Plate Warming
The function allows you to warm plates
and dishes before serving. The
temperature is set automatically to 70 °C.
Place plates and dishes in stacks evenly
on the wire shelf. Use the first shelf
position. After half of the warming time
switch their places.
Dough Proving
The function allows you to rise yeast
dough. Put the dough into a big dish.
Use the first shelf position. Set function:
Dough Proving and the cooking time.
Defrost
Remove the food packaging and put the
food on a plate. Do not cover the food,
as it can extend the defrosting time. Use
the first shelf position.
SousVide Cooking
This function uses lower cooking
temperatures than normal cooking.
SousVide Cooking Recommendations
Use high quality and fresh raw food.
Always clean the food before cooking.
Be careful when using raw eggs.
Low temperatures are suitable only for
the types of food that can be eaten raw.
Do not cook the food for a long time
when you are using the temperature
below 60 °C.
Boil ingredients containing alcohol before
vacuum packing.
Put the vacuum bags on the grid side by
side.
You can keep the cooked food in the
fridge for 2 – 3 days. Cool down the food
quickly (by using ice bath).
Do not use this function for reheating
food leftovers.
Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sousvide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
3
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
POULTRY
(°C)
(min)
Chicken breast, 3
cm thick, 0.75 kg
70
70 - 80
Fry the poultry fillets skin side down
before vacuum packing.
Duck breast, 2 cm
thick, 0.9 kg
60
140 160
Use the second shelf position.
Turkey breast, 2 cm
thick, 0.8 kg
70
75 - 85
SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
SousVide Cooking: Fish and
seafood
BEEF
Beef / Veal fillet (°C)
(min)
Medium, 4 cm
thick, 0.8 kg
60
110 - 120
Well done, 4 cm
thick, 0.8 kg
65
90 - 100
Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
Add a cup of water in the vacuum bag
when you cook the mussels.
Use the second shelf position.
FISH AND SEAFOOD
LAMB / GAME
(°C)
(min)
(°C)
(min)
Sea bream, 4 fillets 1cm 70
thick, 0.5 kg
25
60
180 190
Sea bass, 4 fillets 1cm
thick, 0.5 kg
70
25
Lamb medium, 3 65
cm thick, 0.6 0.65 kg
105 115
Cod fish, 2 fillets 2 cm
thick, 0.65 kg
65
70 75
Scallops, 0.65 kg
60
Boar, 3 cm thick, 90
0.6 - 0.65 kg
60 - 70
100 110
Rabbit, 1.5 cm
thick, 0.6 - 0.65
kg
50 - 60
Lamb rare, 3 cm
thick, 0.6 - 0.65
kg
70
Mussels with shell, 1 kg 95
20 25
Prawns without shell,
0.5 kg
75
25 30
Octopus, 1 kg
85
100 110
Trout, 2 fillets 1.5 cm
thick, 0.65 kg
65
55 65
4
VEGETABLES
FISH AND SEAFOOD
(°C)
Salmon, fillet 3 cm thick, 65
0.8 kg
(min)
Set the temperature to 95 °C.
100 110
(min)
To prevent protein leak soak the trout or
salmon in a 10 % salt solution (100 g salt
in 1 litre of water) for 30 min and dry with
a paper towel before you put it in a
vacuum bag.
Leek, stripes or rings, 0.6 - 0.7
kg
SousVide Cooking:
Vegetables
Celery, rings of 1 cm, 0.7 - 0.8
kg
40 45
Carrots, slices of 0.5 cm, 0.7 0.8 kg
35 45
Celery root, slices of 1 cm, 0.7
- 0.8 kg
45 50
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the second shelf position.
40 45
Peppers, stripes or quarter, 0.7 35 - 0.8 kg
40
Fennel, slices of 1 cm, 0.7 - 0.8 35 kg
45
VEGETABLES
Set the temperature to 90 °C.
(min)
Asparagus green, whole, 0.7 0.8 kg
40 - 50
Asparagus white, whole, 0.7 0.8 kg
50 - 60
Courgette, slices of 1 cm, 0.7 - 35 - 40
0.8 kg
Eggplant, slices of 1 cm, 0.7 0.8 kg
30 - 35
Pumpkin, pieces, 2 cm thick,
0.7 - 0.8 kg
25 - 30
Potatoes, slices of 1 cm, 0.8 1 kg
35 45
Artichoke hearts, quarter, 0.4 0.6 kg
45 55
SousVide Cooking: Fruit and
sweets
To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
Use the second shelf position.
FRUIT
(°C)
(min)
Peaches, 4, halves
90
20 - 25
Plums, halves, 0.6
kg
90
10 - 15
5
Sterilisation
With this function you can sterilise
containers (e.g. baby bottles).
FRUIT
(°C)
(min)
Mangos, 2, cut in
cubes 2 cm thick
90
10 - 15
Pears, 4, halves
90
15 - 30
Nectarines, 4,
halves
90
20 - 25
Pineapples, slices 1
cm, 0.6 kg
90
20 - 25
Apples, 4, quarter
95
25 - 30
Vanilla creme x2,
350 g in each bag
85
20 - 22
Put the clean containers in the middle of
the shelf on the first shelf position. Make
sure that the opening is down at a small
angle.
Fill the drawer with the maximum
quantity of water and set the time to 40
min.
Use the first shelf position.
Set the temperature to 100 °C unless the
below table recommends different
setting.
VEGETABLES
Steam cooking
(min)
Use only heat and corrosion resistant
cookware.
Broccoli, florets, pre‐
heat the empty oven
8 - 10
When you cook on more than one level
make sure that there is a distance
between the shelves to let the steam
circulate.
Peeled tomatoes
10
Start cooking with a cold oven unless the
preheating is recommended in the below
table.
Vegetables, blanched 15
Spinach, fresh
10 - 15
Courgette, slices
10 - 15
Mushroom, slices
15 - 20
Full Steam
Pepper, strips
15 - 20
Be careful when you open the oven door
when the function is activated. Steam
can release.
Aubergines
15 - 25
Broccoli, whole
15 - 25
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
Asparagus, green
15 - 25
Pumpkin, cubes
15 - 25
Tomatoes
15 - 25
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into
the correct cookware and then on the
wire shelves. Adjust the distance
between the cookware to let the steam
circulate.
Lamb's lettuce, florets 20 - 25
Beans, blanched
20 - 25
Savoy cabbage
20 - 25
Peas
20 - 30
Fennel
20 - 30
Carrots
20 - 30
6
VEGETABLES
SIDE DISHES / ACCOMPANI‐
MENTS
(min)
Leek, rings
20 - 30
Celery, cubed
20 - 30
Snow peas / Kaiser
peppers
(min)
Semolina pudding, milk /
semolina ratio 3.5:1
20 - 25
20 - 30
Lentils, red, water / lentils
ratio 1:1
20 - 30
Sweet potatoes
20 - 30
Spaetzle
25 - 30
Cauliflower, florets
25 - 35
25 - 35
Bulgur, water / bulgur ratio
1:1
25 - 35
Kohlrabi, strips
Brussels sprouts
25 - 35
Yeast dumplings
25 - 35
Asparagus, white
25 - 35
30 - 35
White haricot beans
25 - 35
Fragrant rice, water / rice
ratio 1:1
Sweet corn on the
cob
30 - 40
Boiled potatoes, quartered
30 - 40
Bread dumpling
35 - 45
Cauliflower, whole
35 - 45
Potato dumplings
35 - 45
Green beans
35 - 45
Black salsify
35 - 45
Rice, water / rice ratio 1:1,
35 - 45
the ratio of water to rice can
change according to the
type of rice
Cabbage white or red, 40 - 45
strips
Artichokes
50 - 60
Dried beans, soaked, 55 - 65
water / beans ratio 2:1
Sauerkraut
60 - 90
Beetroot
70 - 90
SIDE DISHES / ACCOMPANI‐
MENTS
Polenta, liquid ratio 3:1
40 - 50
Rice pudding, milk / rice ra‐
tio 2.5:1
40 - 55
Unpeeled potatoes, medium 45 - 55
Lentils, brown and green,
water / lentils ratio 2:1
55 - 60
FRUIT
(min)
(min)
Couscous, water / couscous 15 - 20
ratio 1:1
Tagliatelle, fresh
15 - 25
Apple slices
10 - 15
Hot berries
10 - 15
Chocolate melting
10 - 20
7
FRUIT
MEAT
(min)
Fruit compote
20 - 25
FISH
Tafelspitz
(°C)
(min)
100
110 - 120
EGGS
(°C)
(min)
Thin fish fillet
75 - 80
15 - 20
Eggs, soft-boiled
10 - 11
Prawns, fresh
75 - 85
20 - 25
Eggs, medium-boiled
11 - 12
Mussels
100
20 - 30
Eggs, hard-boiled
18 - 21
Thick fish fillet
75 - 85
20 - 30
Trout, 0.25 kg
75 - 85
20 - 30
Prawns, frozen
75 - 85
30 - 40
MEAT
(°C)
(min)
Chipolatas
80
15 - 20
Bavarian veal
sausage, White
sausage
80
20 - 30
Vienna sausage
80
20 - 30
Chicken breast,
poached
90
25 - 35
Cooked ham, 1
kg
100
55 - 65
Chicken, poach‐
ed, 1.0 - 1.2 kg
100
60 - 70
Kasseler, poach‐ 90
ed
70 - 90
Veal, Pork loin,
0.8 - 1.0 kg
80 - 90
90
(min)
Combining function: True
Fan Cooking + Full Steam
You can combine these functions to cook
meat, vegetables and side dishes at one
time.
1. Set the function: True Fan Cooking to
roast meat.
2. Add the prepared vegetables and
side dishes.
3. Decrease oven temperature to
around 80°C. You can open the oven
door to the first position for
approximately 15 minutes.
4. Start the function: Full Steam. Cook
all dishes together until they are
ready.
Maximum water amount is 650 ml.
Humidity High
Use the first shelf position.
Baked eggs
(°C)
(min)
90 - 110
15 - 30
8
Humidity Low
Use the first shelf position.
(°C)
(min)
Thin fish fillet
85
15 - 20
Small fish, up to
0.35 kg
90
20 - 30
Thick fish fillet
90
25 - 35
Whole fish, up to 90
1 kg
30 - 40
Custard, flan in
90
individual dishes
35 - 40
Terrine
90
40 - 50
Dumplings
120 - 130 40 - 50
Use the first shelf position.
(°C)
(min)
200
15 - 20
Ready-to-bake
200
baguettes 40 - 50
g
15 - 20
Bread rolls
25 - 35
Ready-to-bake
rolls
180 - 210
Ready-to-bake
200
baguettes 40 - 50
g, frozen
25 - 35
Meat loaf, un‐
cooked, 0,5 kg
180
30 - 40
Pasta bake
170 - 190
40 - 50
Lasagne
170 - 180
45 - 55
Misc. types of
bread 0,5 - 1 kg
180 - 190
45 - 60
Potato gratin
160 - 170
50 - 60
(min)
Chicken 1 kg
180 - 210
50 - 60
Sweet yeast
170 - 180
dough bakeries
20 - 35
60 - 70
Bread rolls
180 - 200
25 - 35
Smoked loin of
160 - 180
pork 0,6 - 1 kg
(soak for 2 hours)
Roasted fish fil‐ 170 - 180
let
25 - 40
Roast beef 1 kg
180 - 200
60 - 90
Duck 1,5 - 2 kg
180
70 - 90
Sweet bread
160 - 170
30 - 45
Roast veal 1 kg
180
80 - 90
Roasted fish
170 - 180
35 - 45
Roast pork 1 kg
160 - 180
Sweet oven
dishes
160 - 180
45 - 60
90 100
Goose 3 kg
170
Various types
of bread, 0.5 1 kg
180 - 190
45 - 60
130 170
Humidity Medium
Use the first shelf position.
(°C)
Steam Regenerating
Spare rib
140 - 150
75 - 100
Stewed /
Braised meat
140 - 150
100 140
Use the first shelf position.
9
(°C)
(min)
One-plate dishes
110
10 - 15
Pasta
110
10 - 15
Rice
110
10 - 15
Dumplings
110
15 - 25
Yogurt Function
This function allows you to prepare
yogurt.
Mix 0.25 kg of yogurt with 1 l of milk. Fill
it in yogurt jars.
If you use raw milk, boil it first and let it
cool down to 40 °C.
Use the first shelf position.
(h)
VEGETABLES
Set the temperature maximum
to 100 °C.
(min)
15
Vegetables, blanched
15-20
Pepper, strips
15-20
Mushroom, slices
15-25
Aubergines
15-25
Cauliflower, whole
15-25
Broccoli, whole
15-25
Asparagus, green
15-25
Tomatoes
15-25
Pumpkin, cubes
20-25
Lamb's lettuce, florets
Yogurt, creamy
5-6
20-25
Savoy cabbage
Yogurt, thick
7-8
20-25
Beans, blanched
20-30
Sweet potatoes
20-30
Peas
20-30
Fennel
20-30
Carrots
20-30
Leek, rings
20-30
Celery, cubed
20-30
Snow peas
25-35
Cauliflower, florets
25-35
Kohlrabi, strips
25-35
Brussels sprouts
25-35
Asparagus, white
Steamify
Steam for Steaming
Use the second shelf position.
VEGETABLES
Set the temperature maximum
to 100 °C.
(min)
8-10
Broccoli, florets, pre‐
heat the empty oven
10
Peeled tomatoes
25-35
White haricot beans
10-15
Spinach, fresh
30-40
Sweet corn on the cob
10-15
Courgette, slices
35-45
Green beans
35-45
Black salsify
10
VEGETABLES
Set the temperature maximum
to 100 °C.
SIDE DISHES / ACCOMPANI‐
MENTS
Set the temperature maximum
to 100 °C.
(min)
40-45
Cabbage white or red,
strips
50 - 60
Artichokes
55-65
Dried beans, soaked
60-90
Sauerkraut
70-90
Beetroot
SIDE DISHES / ACCOMPANI‐
MENTS
Set the temperature maximum
to 100 °C.
(min)
35-45
Rice, water / rice ratio
1:1, the ratio of water to
rice can change ac‐
cording to the type of
rice.
35-45
Bread dumpling
40-50
Polenta, liquid ratio 3:1
40-55
Rice pudding, milk /
rice ratio 2.5:1
45-55
Unpeeled potatoes,
medium
55-60
Lentils, brown and
green, water / lentils ra‐
tio 2:1
(min)
15-20
Couscous, water /
couscous ratio 1:1
FRUIT
15-25
Tagliatelle, fresh
Set the temperature to 100 °C.
20-25
Semolina pudding,
milk / semolina ratio
3:5:1
(min)
Lentils, red, water / len‐
tils ratio 1:1
10-15
Apple slices
10-15
Hot berries
25-30
Spaetzle
10-20
Chocolate melting
25-35
Bulgur, water / bulgur
ratio 1:1
20-25
Fruit compote
25-35
Yeast dumplings
30-35
Fragrant rice, water /
rice ratio 1:1
30-40
Boiled potatoes, quar‐
tered
35-45
Potato dumplings
20-30
11
EGGS
FISH
(min)
(°C)
(min)
°C
15-20
Thin fish fillet
75-80
10-11
Eggs, soft-boiled 100
20-25
Prawns, fresh
75-85
12-13
100
20-30
Thick fish fillet
75-85
Eggs, mediumboiled
20-30
Trout, 0.25 kg
75-85
18-21
Eggs, hardboiled
100
20-30
Mussels
100
35-45
Custard / Flan
85
30-40
Prawns, frozen
75-85
40-50
Terrine
85
Steam for Stewing
MEAT
(min)
(min)
(°C)
(°C)
15 - 20
Baked eggs
110
15-20
Chipolatas
80
20 - 30
20-30
Bavarian veal
80
sausage
/ White sausage
Whole fish, up
to 1 kg
120 130
40 - 50
Dumplings
120 130
20-30
Vienna sausage 80
50 - 60
130
25-35
Chicken breast,
poached
90
Stewed /
Braised fish
60 - 90
130
55-65
Cooked ham, 1
kg
100
Stewed /
Braised chicken
100 - 140
130
60-70
Chicken, poach‐ 100
ed, 1 - 1.2 kg
Stewed /
Braised meat
70-90
Kasseler,
poached
90
80-90
Veal / Pork loin,
0.8 - 1 kg
90
110-120
Tafelspitz
100
Steam for Gentle Crisping
(min)
(°C)
20 - 40
Fish gratin
150
35 - 50
Stuffed vegeta‐
bles
150
35 - 45
Pasta bake /
Casseroles
150
40 - 50
Lasagne
150
60 - 70
Potato gratin
150
12
(min)
75 - 100
Spare ribs
(°C)
(min)
140 150
60 - 70
Loin of pork,
smoked, 0.6 - 1
kg
60 - 90
Roast beef, 1 kg 180-200
70 - 90
Duck, 1.5 - 2 kg
(°C)
80 - 90
Roast veal, 1 kg 180
90 - 100
Roast pork, 1 kg 160-180
Steam for Baking and Roasting
(min)
15 - 20
Ready-to-bake
baguettes, 0.04
- 0.05 kg
200
15 - 25
Biscuits
155-170
20 - 35
Sweet yeast
dough bakeries
170 180
25 - 35
Ready-to-bake
baguettes, fro‐
zen, 0.04 - 0.05
kg
200
25 - 35
Bread rolls
180 200
25 - 40
Roasted fish fil‐
let
170 180
30 - 40
Meatloaf, un‐
cooked, 0.5 kg
180
30 - 40
Roasted casser‐ 160
ole
30 - 40
Omlette
160-170
30 - 45
Sweet bread
160 170
35 - 45
Roasted fish
170 180
45 - 60
Various types of 180 bread, 0.5 - 1 kg 190
45 - 60
Sweet dishes
160 180
50 - 60
Chicken, 1 kg
180-210
(°C)
160-180
180
Use the first shelf position.
(min)
(°C)
15-30
Pizza / Focaccia 190 210
30-45
Puff pastry / Sa‐ 155 voury cake /
180
Rolls
45-60
Short crust pas‐
try
155 170
130-170
Goose, 3 kg
170
Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 –
15 minutes if you bake cakes on more
than one shelf position.
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can distort during
baking. When the trays are cold again,
the distortions disappear.
13
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake The shelf position is incor‐ Put the cake on a lower shelf.
is not baked sufficient‐ rect.
ly.
The cake sinks and
becomes soggy or
streaky.
The oven temperature is
too high.
Next time set slightly lower
oven temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake is too dry.
The oven temperature is
too low.
Next time set higher oven tem‐
perature.
The baking time is too
long.
Next time set shorter baking
time.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake batter is not
evenly distributed.
Next time spread the cake bat‐
ter evenly on the baking tray.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
The cake bakes un‐
evenly.
The cake is not ready
in the baking time
specified in a recipe.
Baking on one oven level
BAKING IN TINS
(°C)
(min)
Ring cake / Brioche
True Fan Cook‐
ing
150 - 160
50 - 70
1
Madeira cake / Fruit cakes
True Fan Cook‐
ing
140 - 160
70 - 90
1
Sponge cake
True Fan Cook‐
ing
140 - 150
35 - 50
1
Conventional
Cooking
160
35 - 50
1
Flan base - short pastry,
preheat the empty oven
True Fan Cook‐
ing
150 - 160
20 - 30
2
Flan base - sponge cake
mixture
True Fan Cook‐
ing
150 - 170
20 - 25
2
14
BAKING IN TINS
Apple pie, 2 tins Ø20 cm
Cheesecake, use a deep
pan
(°C)
(min)
True Fan Cook‐
ing
160
70 - 90
2
Conventional
Cooking
180
70 - 90
1
Conventional
Cooking
160 - 170
70 - 90
2
Preheat the empty oven.
CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
(°C)
(min)
Plaited bread / Bread
crown
Conventional
Cooking
170 - 190
30 - 40
1
Christstollen
Conventional
Cooking
160 - 180
50 - 70
1
Rye bread
Conventional
Cooking
first: 230
20
1
then: 160 180
30 - 60
Cream puffs / Eclairs
Conventional
Cooking
190 - 210
20 - 35
2
Swiss roll
Conventional
Cooking
180 - 200
10 - 20
2
Cake with crumble topping True Fan Cook‐
ing
150 - 160
20 - 40
2
Buttered almond cake /
Sugar cakes
Conventional
Cooking
190 - 210
20 - 30
2
Fruit flans (made of yeast
dough / sponge cake mix‐
ture)
True Fan Cook‐
ing
150 - 170
30 - 55
2
Fruit flans (made of yeast
dough / sponge cake mix‐
ture)
Conventional
Cooking
170
35 - 55
2
Fruit flans made of short
pastry
True Fan Cook‐
ing
160 - 170
40 - 80
2
15
Preheat the empty oven.
CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
Yeast cakes with delicate
toppings (e.g. quark,
cream, custard)
Conventional
Cooking
(°C)
(min)
160 - 180
40 - 80
2
Use the second shelf position.
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cooking
150 - 160
15 - 25
Short pastry / Pastry strips
True Fan Cooking
140
20 - 35
Short pastry / Pastry strips,
preheat the empty oven
Conventional
Cooking
160
20 - 30
Biscuits made of sponge cake True Fan Cooking
mixture
150 - 160
15 - 20
Pastries made of egg white
True Fan Cooking
80 - 100
120 - 150
Macaroons
True Fan Cooking
100 - 120
30 - 50
Biscuits made of yeast dough
True Fan Cooking
150 - 160
20 - 40
Puff pastries, preheat the
empty oven
True Fan Cooking
170 - 180
20 - 30
160
10 - 25
Conventional
Cooking
190 - 210
10 - 25
True Fan Cooking
160
20 - 35
Conventional
Cooking
170
20 - 35
Rolls, preheat the empty oven True Fan Cooking
Small cakes, preheat the
empty oven
16
Bakes and gratins
Use the first shelf position.
(°C)
(min)
Pasta bake
Conventional Cooking
180 - 200
45 - 60
Lasagne
Conventional Cooking
180 - 200
25 - 40
Vegetables au gratin,
preheat the empty
oven
Turbo Grilling
170 - 190
15 - 35
Baguettes with melted True Fan Cooking
cheese
160 - 170
15 - 30
Milk rice
Conventional Cooking
180 - 200
40 - 60
Fish bakes
Conventional Cooking
180 - 200
30 - 60
Stuffed vegetables
True Fan Cooking
160 - 170
30 - 60
Tips on Roasting
Turn the roast after 1/2 - 2/3 of the
cooking time.
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
Put some water in the tray to prevent
dripping fat from burning.
Roasting tables
Use the first shelf position.
BEEF
(°C)
(min)
Pot roast
1 - 1.5 kg
Conventional
Cooking
230
120 - 150
Roast beef or fil‐
let, rare, preheat
the empty oven
per cm of thick‐
ness
Turbo Grilling
190 - 200
5-6
Roast beef or fil‐
let, medium
per cm of thick‐
ness
Turbo Grilling
180 - 190
6-8
17
BEEF
Roast beef or fil‐
let, well done
GAME
per cm of thick‐
ness
Turbo Grilling
(kg)
(°C)
(min)
170 - 180
8 - 10
(°C)
(min)
Saddle / Hare leg, up to 1
preheat the empty
oven
Turbo Grilling
180 - 200
35 - 55
Venison saddle
1.5 - 2
Conventional
Cooking
180 - 200
60 - 90
Haunch of venison 1.5 - 2
Conventional
Cooking
180 - 200
60 - 90
(°C)
(min)
180 - 200
30 - 50
FISH
Whole fish
(kg)
1 - 1.5
Turbo Grilling
Use the function: Turbo Grilling.
VEAL
(kg)
(°C)
(min)
Roast veal
1
160 - 180
120 - 150
Veal knuckle
1.5 - 2
160 - 180
120 - 150
Lamb leg / Roast lamb 1 - 1.5
150 - 180
100 - 120
Lamb saddle
1 - 1.5
160 - 180
40 - 60
Chicken
0.2 - 0.25 each
piece
200 - 220
30 - 50
Chicken, half
0.4 - 0.5 each piece
190 - 210
40 - 50
Poultry, portions
1 - 1.5
190 - 210
50 - 70
LAMB
POULTRY
18
Use the function: Turbo Grilling.
VEAL
(kg)
(°C)
(min)
1.5 - 2
180 - 200
80 - 100
Shoulder / Neck / Ham 1 - 1.5
joint
150 - 170
90 - 120
Chops / Spare rib
1 - 1.5
170 - 190
30 - 60
Meatloaf
0.75 - 1
160 - 170
50 - 60
Pork knuckle, pre‐
cooked
0.75 - 1
150 - 170
90 - 120
Duck
PORK
Crispy baking with Pizza
Function
Preheat the empty oven before
cooking.
Use the first shelf position.
Use the second shelf position.
PIZZA
(°C)
(min)
Tarts
180 - 200
40 - 55
Spinach flan
160 - 180
45 - 60
Quiche lor‐
raine
170 - 190
45 - 55
Cheesecake
140 - 160
60 - 90
Apple pie,
covered
150 - 170
50 - 60
Vegetable pie
160 - 180
50 - 60
PIZZA
(°C)
(min)
Pizza, thin
crust
210 - 230 15 - 25
Pizza, thick
crust, use a
deep pan
180 - 200 20 - 30
Unleavened
bread
210 - 230 10 - 20
Puff pastry
flan
160 - 180 45 - 55
Flammkuchen 210 - 230 15 - 25
Pierogi
180 - 200 15 - 25
Bread Baking
Preheating is not recommended.
Use the second shelf position unless
specified otherwise.
19
BREAD
BREAD
(°C)
(min)
White bread
190 210
40 - 60
Whole grain bread
Baguette
200 220
35 - 45
Brioche
180 200
40 - 60
Ciabatta
200 220
35 - 45
Rye bread
190 210
50 - 70
Wholemeal bread
190 210
50 - 70
GRILL
(°C)
(°C)
(min)
190 210
40 - 60
Bread rolls, use the 200 second shelf posi‐ 220
tion
25 - 35
Grill
Grill only thin pieces of meat or fish.
Preheat the empty oven before cooking.
Use the first shelf position.
Put the pan together with the wire shelf
on the first shelf position to collect fat.
(min)
(min)
1st side
2nd side
Roast beef, medi‐
um
210 - 230
30 - 40
30 - 40
Beef fillet, medium
230
20 - 30
20 - 30
Pork loin
210 - 230
30 - 40
30 - 40
Veal loin
210 - 230
30 - 40
30 - 40
Saddle of lamb
210 - 230
25 - 35
20 - 35
Whole fish, 0.5 - 1
kg
210 - 230
15 - 30
15 - 30
Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3. Use Food sensor.
4. Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food sensor.
5. After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
20
Use the first shelf
position.
(kg)
(°C)
(min)
Roast beef
1 - 1.5
150
120 - 150
Beef fillet
1 - 1.5
150
90 - 110
Roast veal
1 - 1.5
150
120 - 150
Steak
0.2 - 0.3
120
20 - 40
Prepare 1 - 1.5 kg of food.
Use the second shelf position.
VEAL
Set the temperature to 80 - 90 °C.
BEEF
Veal saddle
(min)
(min)
Searing
each side
Fillet medium
2
90 - 110
Roast beef,
medium
4
180 - 240
PORK
Fillet rosé
VEAL
Fillet rosé
(min)
(min)
Searing
each side
2
Loin, one piece 4
(min)
(min)
Searing
each side
4
120 - 150
(min)
(min)
Searing
each side
2
90 - 110
Loin, one piece 4
150 - 170
Veal saddle
150 - 170
4
Frozen Foods
90 - 120
120 - 150
Remove the food packaging. Put the
food on a plate.
Do not cover the food, as this can extend
the defrost time.
Use the second shelf position.
(°C)
(min)
Pizza, frozen
200 - 220
15 - 25
Pizza American, frozen
190 - 210
20 - 25
Pizza, chilled
210 - 230
13 - 25
Pizza snacks, frozen
180 - 200
15 - 30
21
Use the second shelf position.
(°C)
(min)
French fries, thin
190 - 210
15 - 25
French fries, thick
190 - 210
20 - 30
Wedges / Croquettes
190 - 210
20 - 40
Hash browns
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
170 - 190
35 - 45
Lasagne / Cannelloni, frozen
160 - 180
40 - 60
Baked cheese
170 - 190
20 - 30
Chicken wings
180 - 200
40 - 50
Preserving
Use the function Bottom Heat.
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf position.
Put no more than six one-litre preserve
jars on the baking tray.
SOFT FRUIT
(min)
Cooking time
until simmering
Strawberries / Blue‐ 35 - 45
berries / Raspber‐
ries / Ripe goose‐
berries
Fill the jars equally 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.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
STONE
FRUIT
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Peaches /
Quinces /
Plums
35 - 45
10 - 15
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Carrots
50 - 60
5 - 10
Cucumbers
50 - 60
-
Set the temperature to 160 - 170 °C.
22
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Mixed pick‐
les
50 - 60
5 - 10
Kohlrabi /
Peas / As‐
paragus
50 - 60
15 - 20
Dehydrating
Use the third shelf position.
(°C)
(h)
Beans
60 - 70
6-8
Peppers
60 - 70
5-6
Vegetables for soup
60 - 70
5-6
Mushrooms
50 - 60
6-8
Herbs
40 - 50
2-3
Plums
60 - 70
8 - 10
Apricots
60 - 70
8 - 10
Apple slices
60 - 70
6-8
Pears
60 - 70
6-9
Food sensor
BEEF
Food core temperature (°C)
Rare
Medium
Well done
Roast beef
45
60
70
Sirloin
45
60
70
BEEF
Meatloaf
Food core temperature (°C)
Less
Medium
More
80
83
86
23
PORK
Food core temperature (°C)
Less
Medium
More
80
84
88
Saddle chop / Pork loin, smoked /
75
Pork loin, poached
78
82
Ham / Roast
VEAL
Food core temperature (°C)
Less
Medium
More
Roast veal
75
80
85
Veal knuckle
85
88
90
MUTTON / LAMB
Food core temperature (°C)
Less
Medium
More
Mutton leg
80
85
88
Mutton saddle
75
80
85
Roast lamb / Lamb leg
65
70
75
GAME
Food core temperature (°C)
Less
Medium
More
Hare saddle / Venison saddle
65
70
75
Hare leg / Hare, whole / Venison
leg
70
75
80
POULTRY
Food core temperature (°C)
Less
Medium
More
Chicken
80
83
86
Duck, whole / half / Turkey,
whole / breast
75
80
85
Duck, breast
60
65
70
24
FISH (SALMON,
TROUT, ZANDER)
Fish, whole / large / steamed /
Fish, whole / large / roasted
CASSEROLES - PRE‐
COOKED VEGETABLES
Zucchini casserole / Broccoli
casserole / Fennel casserole
RY
Food core temperature (°C)
Less
Medium
More
60
64
68
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SAVOU‐
Cannelloni / Lasagne / Pasta
bake
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SWEET
White bread casserole with /
without fruit / Rice porridge cas‐
serole with / without fruit / Sweet
noodle casserole
Food core temperature (°C)
Less
Medium
More
80
85
90
*
25
26
27
867361193-A-512019
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