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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. Your oven may bake or roast differently to the oven you had before. The tables be‐ low show recommended settings for temperature, cooking time and shelf position for specific types of the food. 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 Humidity Low Use the second shelf position unless specified otherwise. 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. (°C) (min) Ready-to-bake rolls 200 15 - 20 Ready-to-bake ba‐ guettes, 40 - 50 g 200 15 - 20 Ready-to-bake ba‐ guettes, frozen, 40 - 50 g 200 25 - 35 Meatloaf, raw, 0.5 kg 180 30 - 40 Pasta bake 170 190 40 - 50 Lasagne 170 180 45 - 55 Bread, 0.5 - 1 kg 180 190 45 - 60 Potato gratin 160 170 50 - 60 Chicken, 1 kg 180 210 50 - 60 3 (°C) (min) Pork loin, smoked, 0.6 - 1 kg, soak for 2 hours 160 180 60 - 70 Roast beef, 1 kg 180 200 60 - 90 Duck, 1.5 - 2 kg 180 70 - 90 Roast veal, 1 kg 180 80 - 90 Roast pork, 1 kg 160 180 90 - 100 Goose, 3 kg, use the first shelf posi‐ tion 170 130 170 Steam Regenerating Use the second shelf position. One-plate dishes (°C) (min) 120 - 130 15 - 20 (°C) (min) Pasta 120 - 130 15 - 20 Rice 120 - 130 15 - 20 Dumplings 120 - 130 15 - 20 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. 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. 4 Baking results Possible cause Remedy The cake bakes un‐ evenly. 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 is not ready in the baking time specified in a recipe. Baking on one level BAKING IN TINS (°C) (min) Ring cake / Brio‐ che True Fan Cook‐ ing 150 - 160 50 - 70 1 Madeira cake / Fruit cakes True Fan Cook‐ ing 140 - 160 70 - 90 1 Flan base - short pastry, preheat the empty oven True Fan Cook‐ ing 150 - 160 20 - 30 2 Flan base sponge cake mix‐ ture True Fan Cook‐ ing 150 - 170 20 - 25 2 Cheesecake Conventional Cooking 170 - 190 60 - 90 1 CAKES / PASTRIES / BREADS ON BAKING TRAYS Preheat the empty oven unless specified otherwise. Plaited bread / Conventional Bread crown, pre‐ Cooking heating is not needed (°C) (min) 170 - 190 30 - 40 3 5 CAKES / PASTRIES / BREADS ON BAKING TRAYS Preheat the empty oven unless specified otherwise. (°C) (min) Christstollen Conventional Cooking 160 - 180 50 - 70 2 Rye bread: Conventional Cooking first: 230 20 1 then: 160 - 180 30 - 60 Cream puffs / Eclairs Conventional Cooking 190 - 210 20 - 35 3 Swiss roll, Conventional Cooking 180 - 200 10 - 20 3 Cake with crum‐ ble topping, pre‐ heating is not needed True Fan Cook‐ 150 - 160 ing 20 - 40 3 Buttered almond cake / Sugar cakes Conventional Cooking 190 - 210 20 - 30 3 Fruit flans, pre‐ heating is not needed Conventional Cooking 180 35 - 55 3 Yeast cakes with delicate toppings (e.g. quark, cream, custard) Conventional Cooking 160 - 180 40 - 60 3 BISCUITS Use the third shelf position. (°C) (min) Short pastry / Sponge cake mixture True Fan Cooking 150 - 160 15 - 25 Meringues True Fan Cooking 80 - 100 120 - 150 6 BISCUITS Use the third shelf position. (°C) (min) Macaroons True Fan Cooking 100 - 120 30 - 50 Yeast dough biscuits True Fan Cooking 150 - 160 20 - 40 Puff pastries, preheat the empty oven True Fan Cooking 170 - 180 20 - 30 Rolls, preheat the empty oven Conventional Cook‐ ing 190 - 210 10 - 25 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 Multilevel Baking Use the function: True Fan Cooking. For 2 trays use the first and fourth shelf position. 7 CAKES / PASTRIES / BREADS ON BAKING TRAYS BISCUITS (°C) (min) Cream puffs / Eclairs, preheat the empty oven 160 180 25 - 45 Dry streusel cake 150 160 30 - 45 (°C) (min) Puff pastries, preheat the empty oven 170 180 30 - 50 Rolls 180 20 - 30 Tips on Roasting Use heat-resistant ovenware. Roast lean meat covered (you can use aluminium foil). BISCUITS Roast large meat joints directly in the tray or on the wire shelf placed above the tray. (°C) (min) Short pastry biscuits 150 160 20 - 40 Meringues 80 100 130 170 Macaroons 100 120 40 - 80 Yeast dough biscuits 160 170 30 - 60 Put some water in the tray to prevent dripping fat from burning. Turn the roast after 1/2 - 2/3 of the cooking time. Roast meat and fish in large pieces (1 kg or more). Baste meat joints with their own juice several times during roasting. Roasting Use the first shelf position. BEEF (°C) (min) Conventional Cooking 230 120 - 150 Roast beef or fillet, 1 cm thick rare, preheat the empty oven Turbo Grilling 190 - 200 5-6 Roast beef or fillet, 1 cm thick medium, preheat the empty oven Turbo Grilling 180 - 190 6-8 Pot roast 1 - 1.5 kg 8 BEEF Roast beef or fillet, 1 cm thick well done, preheat the empty oven Turbo Grilling (°C) (min) 170 - 180 8 - 10 PORK Use the function: Turbo Grilling. (kg) (°C) (min) 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 VEAL Use the function: Turbo Grilling. (kg) (°C) (min) Roast veal 1 160 - 180 90 - 120 Veal knuckle 1.5 - 2 160 - 180 120 - 150 9 LAMB Use the function: Turbo Grilling. (kg) (°C) (min) Lamb leg / Roast lamb 1 - 1.5 150 - 170 100 - 120 Lamb saddle 1 - 1.5 160 - 180 40 - 60 GAME (kg) (°C) (min) Saddle / Hare 1 leg, preheat the empty oven Turbo Grilling 180 - 200 35 - 55 Venison saddle 1.5 - 2 Conventional Cooking 180 - 200 60 - 90 Haunch of ven‐ 1.5 - 2 ison Conventional Cooking 180 - 200 60 - 90 POULTRY Use the function: Turbo Grilling. (kg) (°C) (min) Poultry, portions 0.2 - 0.25 200 - 220 30 - 50 Chicken, half 0.4 - 0.5 190 - 210 40 - 50 Chicken, poulard 1 - 1.5 190 - 210 50 - 70 Duck 1.5 - 2 180 - 200 80 - 100 Goose 3.5 - 5 160 - 180 120 - 180 Turkey 2.5 - 3.5 160 - 180 120 - 150 Turkey 4-6 140 - 160 150 - 240 10 FISH (kg) Whole fish 1 - 1.5 Turbo Grilling Bread Baking (°C) (min) 180 - 200 30 - 50 Use the second shelf position. Preheating is not recommended. BREAD (°C) (min) White bread 170 - 190 40 - 60 Baguette 200 - 220 35 - 45 Brioche 180 - 200 40 - 60 Ciabatta 200 - 220 35 - 45 Rye bread 170 - 190 50 - 70 Wholemeal bread 170 - 190 50 - 70 Whole grain bread 170 - 190 40 - 60 Bread rolls 190 - 210 20 - 35 Crispy baking with Pizza Function PIZZA Use the first shelf position. (°C) (min) Tarts 180 - 200 40 - 55 Spinach flan 160 - 180 45 - 60 Quiche lorraine / Swiss flan 170 - 190 45 - 55 Apple pie, covered 150 - 170 50 - 60 11 PIZZA Preheat the empty oven before cooking. Use the second shelf position. (°C) (min) Pizza, thin crust, use the deep pan 210 - 230 15 - 25 Pizza, thick crust 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 Vegetable pie 160 - 180 50 - 60 Grill Preheat the empty oven before cooking. Put a pan into the first shelf position to collect fat. Grill only thin pieces of meat or fish. GRILL (°C) (min) 1st side (min) 2nd side Roast beef 210 - 230 30 - 40 30 - 40 2 Beef fillet 230 20 - 30 20 - 30 3 Pork loin 210 - 230 30 - 40 30 - 40 2 Veal loin 210 - 230 30 - 40 30 - 40 2 Lamb saddle 210 - 230 25 - 35 20 - 25 3 Whole fish, 0.5 - 1 kg 210 - 230 15 - 30 15 - 30 3/4 12 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. Set the temperature to 120 °C. (kg) (min) Steaks 0.2 - 0.3 20 - 40 3 Fillet of beef 1 - 1.5 90 - 150 3 Roast beef 1 - 1.5 120 - 150 1 Roast veal 1 - 1.5 120 - 150 1 Prepare 1 - 1.5 kg of food. Use the second shelf position. Set the temperature to 80 - 90 °C. BEEF (min) (min) Searing each side Fillet medium 2 90 - 110 Roast beef, medium 4 180 - 240 VEAL Fillet rosé VEAL Loin, one piece 4 120 - 150 Veal saddle 120 - 150 PORK Fillet rosé (min) (min) Searing each side 2 90 - 120 (min) (min) Searing each side 4 (min) (min) Searing each side 2 90 - 110 Loin, one piece 4 150 - 170 Veal saddle 150 - 170 4 13 Frozen Foods DEFROSTING (°C) (min) Pizza, frozen 200 - 220 15 - 25 2 Pizza American, frozen 190 - 210 20 - 25 2 Pizza, chilled 210 - 230 13 - 25 2 Pizza snacks, frozen 180 - 200 15 - 30 2 French fries, thin 190 - 210 15 - 25 3 French fries, thick 190 - 210 20 - 30 3 Wedges / Croquettes 190 - 210 20 - 40 3 Hash browns 210 - 230 20 - 30 3 Lasagne / Cannelloni, fresh 170 - 190 35 - 45 2 Lasagne / Cannelloni, frozen 160 - 180 40 - 60 2 Baked cheese 170 - 190 20 - 30 3 Chicken wings 180 - 200 40 - 50 2 Defrost Remove the food packaging and put the food on a plate. Do not cover the food, as this can extend the defrost time. Use the first shelf position. (kg) (min) (min) Defrosting Further de‐ time frosting time Chicken 1 100 - 140 20 - 30 Put the chicken on an upturned saucer in a big plate. Turn half‐ way through. Meat 1 100 - 140 20 - 30 Turn halfway through. Meat 0.5 90 - 120 20 - 30 Turn halfway through. Trout 0.15 25 - 35 10 - 15 - 14 (kg) (min) (min) Defrosting Further de‐ time frosting time Strawber‐ ries 0.3 30 - 40 10 - 20 - Butter 0.25 30 - 40 10 - 15 - Cream 2 x 0.2 80 - 100 10 - 15 Whip the cream when still slightly frozen in places. Gateau 1.4 60 60 - 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. 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 - Mixed pick‐ les 50 - 60 5 - 10 Kohlrabi / Peas / As‐ paragus 50 - 60 15 - 20 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). Set the temperature to 160 - 170 °C. SOFT FRUIT (min) Cooking time until simmering Strawberries / Blue‐ 35 - 45 berries / Raspber‐ ries / Ripe goose‐ berries Dehydrating - True Fan Cooking Cover trays with grease proof paper or baking parchment. For a better result, stop the oven halfway through the drying time, open the door 15 and let it cool down for one night to complete the drying. For 1 tray use the third shelf position. For 2 trays use the first and fourth shelf position. BLES VEGETA‐ Herbs (°C) (h) 40 - 50 2-3 Set the temperature to 60 - 70 °C. BLES VEGETA‐ (°C) (h) Beans 60 - 70 6-8 Peppers 60 - 70 5-6 Vegetables for soup 60 - 70 5-6 Mushrooms 50 - 60 6-8 FRUIT (h) Plums 8 - 10 Apricots 8 - 10 Apple slices 6-8 Pears 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 PORK Food core temperature (°C) Less Medium More 80 84 88 Saddle chop / Pork loin, smoked / 75 Pork loin, poached 78 82 Ham / Roast 16 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 FISH (SALMON, TROUT, ZANDER) Fish, whole / large / steamed / Fish, whole / large / roasted Food core temperature (°C) Less Medium More 60 64 68 17 CASSEROLES - PRE‐ COOKED VEGETABLES Zucchini casserole / Broccoli casserole / Fennel casserole RY 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 * 18 19 867361125-A-512019
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