Brandt BMC131X Owner Manual

 Instructions for use and installation]
99623801 02/02
FOR TAE USER
Using this appliance makes cooking a real pleasure!
This instruction book contains important information on safety and use and on
what you can expect from this appliance.
We advise you to read it very carefully to get the best use of this appliance's
technical qualities.
To ensure that your oven remains in perfect condition, we provide important
advice for you on its care and cleaning.
Should any fault occur in its operation, we advise you to contact your
specialist dealer.
The simple and precise cooking guide which is enclosed with this instruction
book will rapidly become one of your essential tools. This advice on using your
oven will help you achieve perfect cooking results whilst saving energy.
FOR THE USER
IMPORTANT NOTES
As a contribution to the protection of the environment,
we have used non-chlorine bleached and recycled paper
for your appliance's documentation.
Please consider the environment when disposing of the
packaging from your new appliance.
The packaging is designed not to be harmful to the
environment; it can be recovered or recycled: these are
environmentally friendly products.
By recycling the packaging, you are contributing to a
saving in the consumption of raw materials and a
reduction in the volume of industrial and household
waste.
Your appliance should be installed by a specialist in
accordance with the recommendations in the installation
section of this instruction book.
The measurement instructions for building-in the oven
which are given in this instruction book must be followed
precisely.
We advise you to read the following pages very carefully
to enable you to get the best from your cooking
appliance.
This appliance is exclusively for domestic use.
When cooking with fat or oil, stay close by, as these
materials can catch fire if they overheat.
Do not store inflammable objects in the oven or on the
heating zones.
When plugging domestic electrical appliances into a
socket nearby, make sure that the power cable is not
touching the heating zones or caught in the oven door.
Do not use the oven door handle to dry linen as this will
prevent the oven's front ventilation from working.
In the event of a malfunction, remove the mains fuses.
To prevent a build-up of heat, which will affect
cooking results and damage the enamel and the
housing unit:
- Do not place any utensils on the floor of the oven.
- Do not line the interior of the oven with aluminium foil!
Use the temperatures suggested in the cooking guide, to
prevent excessive fat splashes in your oven.
To protect the enamel on your oven:
- Do not fill the baking tin up to the top when cooking a
fruit tart. The fruit juice which runs off may cause
permanent staining.
- Do not pour water directly into the hot oven.
To protect the door on your oven and ensure its air-
tightness:
- Do not lean on the open door.
- Keep the door seals clean.
For all cooking on the grill:
- Place the items to be cooked onto the shelf.
- Slide the dripping pan under the shelf or place directly
on the floor of the oven to collect the cooking juices
and prevent splashing.
Cooking should be done with the door closed.
FOR THE USER
TRE LAYOUT OF THE FASCIA PANEL
Indicator lights
( DA NN
D
°С 0
°
‚55
265 - +75 =
. * 100
240 .
. , 125
210 .
4 150
DO
Thermostat | Cook function selector
0 hot to the position 5 to the © | Turn the thermostat knob to
corresponding to the function : ° required (See cooking guide
required (see cooking guide ‚55 enclosed with this instruction
idee with this instruction xs. ‚ 75 book).
The cooling fan operates and 240° "100
E the lighting comes on. м - LT
0 Off position for the oven.
BA Lighting:
The oven light comes on.
Е Conventional:
The top and bottom elements operate.
After having pre-heated the oven until the
extinction of the indicator light, it will enable you
to cook the majority of your dishes (meats,
vegetables, baking...).
Switching off
Grill with rotisserie : To turn the oven off, turn the thermostat knob to ® and
Cooking is done by the upper element. the selector to 0.
The function is used for grilling joints of meat on The lighting goes out.
the spit (chicken, meat joints) or on the grill shelf. The cooling fan switches off.
Do not forget to position the dripping pan under
the spit to collect the cooking juices.
FOR THE
Indicator light
Indicator light
yd
~~
©
,
‚ 55
265 . 75
. *100
240 ,
. ‚ 125
0 \"
Thermostat)
Cook function selector
Thermostat
Timer
The oven should be combined either with a hob with
electric hotplates or with a ceramic hob compatible
with the oven.
-1- Knob with energy control unit for the front left
zone which can control an additional heating
zone.
- 2 - Knob with energy control unit for the rear left
zone.
-3 - Knob with energy control unit for the rear right
zone which can control an additional heating
zone.
-4 - Knob with energy control unit for the front right
zone.
-5- "Power on" indicators for cooking zones.
When you combine your oven with a ceramic hob in
which the rear right and /or left front cooking zones
can be increased by an additional heating zone, the
knobs with energy control unit 1 and 3 will also control
these additional cooking zones.
265 -
Switching off
To switch the oven off, turn the thermostat knob to 0
and the selector knob back to 0.
The lighting goes out.
The cooling fan switches off.
120 0
100
80
Turn the thermostat knob to the
right to the setting required (see
cooking guide enclosed with the
instruction book).
Turn the selector knob to the right
to the position corresponding to the
function required (see cooking
guide enclosed with the instruction
book).
The cooling fan operates and the
lighting comes on.
Turn the timer knob to the right to
the setting which corresponds to
the time required (see cooking
guide enclosed with the instruction
book).
FOR THE USER
ADVICE ON USING THE OVEN
Conventional + fan: vegetables, meat, fish.
* This mode of cooking is similar to “fan-assisted
heat”.
Cooking is done by the upper and lower elements
with the addition of the fan, which ensures uniform
cooking results.
* As the temperature rises rapidly, dishes can be
placed directly into the cold oven.
* The recommended temperatures are lower than for
modes of cooking which do not use the fan.
* Finally, this mode of cooking reduces shrinkage.
Delicate vegetables (stuffed tomatoes) will not burst,
and potato bakes will be smoother and browner.
Fan-assisted grill: roasting
Cooking is done by the upper element with the
addition of the fan, to ensure uniform heat distribution.
« All poultry can be cooked by this method.
* Place the dripping pan at the 1st shelf position or on
the floor of the oven if you are roasting a large joint.
Bottom element + fan: baking
Cooking is done from below.
Cook setting recommended for pizzas, quiches, soft
fruit tarts, brioche, fruit cake. Bread will be perfectly
cooked underneath.
Yeast dough (brioche), cake mixture (fruit cake) and
soufflés will not be prevented from rising by the
formation of a crust. |
HH Defrost: vegetables, meat, fish.
* You can defrost food in your oven with limited use of
heat. The fan agitates the air to increase the
temperature exchanges.
- This mode is particularly suitable for fragile food
ish is to be consumed raw (strawberries, raspberries,
etc.).
* You can increase the temperature to defrost food
which is to be cooked immediately after defrosting
(meat, etc.). Proceed with caution to prevent the
surface from starting to cook. Meat should be placed on
a shelf at the 2" shelf position, so as not to come into
contact with the liquid produced during defrosting, which
will be collected in the dripping pan placed on the 1st
shelf position.
= Conventional: custards
Cooking is done from below and above, without the
an.
* Use this for perfect results when cooking egg
custard, flan, creme caramel or créme brulée, using the
dripping pan as a bain marie and finishing off under the
grill after sprinkling with brown sugar.
Е Grill: grilling, browning.
« Setting designed for grilling.
- Pre-heat with the shelf in the oven, then place the
items to be grilled on the shelf at the appropriate shelf
position (depending on thickness).
- Position the dripping pan on the 1st shelf position. You
can pour a glass of water into it to reduce smoke and
odours, especially when grilling meat or sausages.
Ideal for toast.
USING THE TIMER
- Turn the “timer” knob to the M position (manual).
- Select the mode of cooking required by turning the
“cook function selector” to the position you require.
- Set the cooking temperature in accordance with
your recipe by turning the “thermostat” knob.
Following these actions, the oven heats up.
- Select the cook time by turning the “timer” knob to the
appropriate setting.
- Set the cooking temperature in accordance with your
recipe by turning the “thermostat” knob.
- Select the mode of cooking by turning the “cook
function selector” to the position you require.
Following these actions, the oven heats up.
When cooking is completed, the “timer” knob will be at
the O min. setting.
NB: No beep sounds at the end of cooking.
FOR THE USER
USING YOUR [FOB
The energy control units can be set from 0 to 9 by
simply turning the knob.
Turn the control knob for the hotplate or cooking zone
to the setting required.
The indicator light above the knob lights and
remains lit until the knob is turned back to "off".
Details of the cook settings
Settings 1, 2, 3: for continuing cooking, reheating or
keeping some dishes warm.
Settings 4, 5, 6: for simmering and for cooking large
quantities.
Settings 7, 8, 9: for pan grilling, frying or bringing to the
boil.
Turn control knob 2 or 4 as far as possible clockwise to
turn on the additional heating zone, then turn back to
the setting required.
At the "off" position, the main cooking zone and the
additional cooking zone are switched off simultaneously.
To turn off the additional cooking zone and continue
cooking on the main cooking zone only, turn the knob to
"off" and then turn it back to the setting required.
The additional cooking zone cannot be turned on
without the main cooking zone.
FOR THE USER
ACCESSORIES
CARE AND MAINTENANCE
ALL COOKING IS DONE WITH THE OVEN
DOOR CLOSED, INCLUDING GRILLING.
Your oven has runners which enable the
following accessories to be positioned on 4
evels.
Shelf
This is used for holding all dishes and tins which contain
food for cooking or browning.
Multi-purpose dripping pan
=
This can be used as a baking tray and has a sloping
edge for this reason.
It can be used for baking items such as choux buns,
meringues, small cakes and flaky pastry, etc.
When slid into the runners under the grill or in the first
shelf position, it collects the juice and fat produced
during grilling.
It can also be used half-filled with water, for cooking
requiring a bain-marie.
Do not place meat for roasting directly onto the multi-
purpose dripping pan as this will certainly lead to serious
splashing of fat on the oven walls and to the production
of excessive smoke.
Rotisserie (for BCE 120 model )
Г
Cooking on a rotisserie is very practical and enables the
achievement, in particular, of flavourful roasts and even
browning.
» Polished, painted or enamelled metal surfaces.
Use commercial cleaning products designed for cleaning
polished metal.
Oven door glass.
When cooking has caused staining, you are strongly
advised to clean the inner glass with a non-abrasive
commercial cleaner. The metal cross-pieces on the oven
door must not be cleaned with a scouring sponge or a
harsh cleaning product. A gentle cream cleaner can be
used.
e Control knobs
Clean the control knobs with soapy water. They can be
removed if necessary, by pulling them towards you.
» Shelf and dripping pan
Use a sponge with a non-abrasive cleaner and never
use sharp objects.
Warning!
Disconnect the appliance from the power
supply before replacing the bulb
(EN 60335-2-6/1990).
- Turn the cover B one quarter turn to the left.
- Unscrew the bulb and replace it with a heat-resistant
(300 °C) bulb of the same size with an E14 base - 15 or
25 W.
FOR THE USER
This self-cleaning oven is made of a compartment
equipped with removable inner walls, coated with a
special micro-porous enamel (catalytic enamel) which
gives it auto-grease removing qualities. As soon as
grease marks appear, they spread out and penetrate
largely in the micro-pores. They are oxidised on both
sides and progressively disappear. The self-cleaning
enamel is especially suitable for fatty substances, but
not for sugar. This is why the floor, more liable to have
spillage from sweets, is not coated with this enamel.
We strongly recommend:
- Not using a metal brush or pointed or sharp
instruments.
- Not using retail scouring products.
- When grilling food, the temperature of the inner
walls is not always enough to completely eliminate the
spattering of fat while cooking. In this case prolong the
heating of the oven at maximum of the chosen mode for
20 to 30 minutes after the cooking. If the stains persist,
they will progressively disappear with further cooking.
Before disassembling, let the appliance cool and
check the cooking selector A is on the position "0"
(OFF)
Lateral walls
Fully unscrew the toothed wheel 1.
Slightly lift the runner line 2.
Pull it from the 2 holes 3 of the catalytic wall and the
block of the oven.
Remove it from the catalytic wall 4.
Place the new elements (walls and/or runners) by
proceeding in the opposite order.
Rear Walls
After disassembling the lateral walls.
Completely unscrew the 3 screws 5 of the rear wall.
FOR THE INSTALLER
As a specialist, you are the only person qualified to carry out the installation and
connection of cooking appliances. For this reason, our guarantee applies solely and
exclusively to appliances for which you have carried out the installation and connection.
Non-compliance with this condition will be the installer's responsibility and our company
will not be liable in any way.
SUILDING=IN THE OVEN
The oven has an optimised air circulation system which
enables the achievement of excellent cooking results
and easy cleaning.
The total control of this air circulation system means that
you should take note of the following:
- The oven may be installed with equal success under a 560
worktop or in a column unit, as the hot air outlet is at the 24 595
front.
- The fitting dimensions must be appropriate (see
diagram opposite).
- The material used for the housing unit must be heat
resistant (or be covered with such a material).
- The distance between the oven and the sides of the
unit, to the left and the right, must be the same so that it
is correctly centred in relation to the doors of the
neighbouring unit; this distance must be at least 2 mm.
- For greater stability, fix the oven into the unit using 2
screws in the holes provided in the lateral uprights (c.f.
diagram). Drill a 3 mm hole beforehand in the wall of the
unit to prevent the wood splitting.
18
\\
\, 595 \
577
545
450
Technical data :
|Operating voltage „еее. 220-240 М ~ 50 Hz
BCE 120 |BMC 130/BMC 230
Total electrical power
consumption ..( kW.)........... 2.035 | 2.635 | 2.635
|Power rating of grill ( kW.)... 1.835 | 2.635 | 2.635
560
Energy consumption 24 595
- heating to 200°C ( kWh) 0.60 0.55 0.55
- running for one hour Г
at 200°C.( kWh.)............ 0.90 0.90 0.90
TOTAL.( KWh.)................ 1.50 | 1.45 | 1.45 585
¡Usable dimensions of oven
Width (cm) 43 43 43 |
Height ( cm) 315 | 315 | 315
Depth ( cm) 43 40 40
[Usable volume ( litres ) 58 54 54
ars
FOR THE INSTALLER
CONNECTING THE OVEN
BCE 120 & BME 130 = 191 ?
- Before carrying out the connection, make sure that the
wires from the mains supply have a sufficient rating to
supply the appliance correctly (cross-section must be at
least equal to that of the power cable). The mains fuse
must be 16 amps.
- Electrical connection must be carried out before the
appliance is fitted into the unit.
- The oven must be connected using a power cable
(which conforms to standards) with 3 cores of 1.5 mm?
(2 phase + earth =) ) which must be connected to the
230 V single phase mains by means of 2 phase + earth
=< socket conforming to EEC 7 or a double pole isolator
switch with a contact gap of at least 3 mm. The earth
wire (yellow/green) is connected to the earth terminal on
the appliance and must be connected to the mains earth
—l-
- We will not be liable in the event of an accident
resulting from non-existent, faulty or incorrect earthing
—-.
11
- The ovens are supplied with an HO5 RRF power cable
with 3 cores of 1.5 mm? and they must be connected to
a 230 V single phase supply, the earth wire
(green/yellow) is connected to the earth terminal = on
the appliance.
The neutral (blue wire) must be connected to the mains
neutral.
- The power cable can be changed (if it is too short)
without dismantling the oven.
To do this:
-using a pair of pliers, cut the fixings on the 4
corners of the access flap on the rear panel of the oven.
-unscrew the cable and retighten the 3 fixing
screws on the terminal block; you can use HOS RRF,
HOS RNF or HOS VWF cables.
-replace the access flap in such a way that the
opening is completely covered, using 2 metal screws
with a diameter of 4 mm and length of 15 mm.
Access
flap for
terminal
block
FOR THE INSTALLER
CONNECTING THE OVEN BMC 230 = 234
- Before carrying out the connection, make sure that the
wires from the mains supply have a sufficient rating to
supply the appliance correctly (cross-section must be at
least equal to that of the power cable). The mains fuse
must be in conformity with the table below.
- Electrical connection must be carried out before the
appliance is fitted into the unit.
- The oven must be connected using an approved
power supply cable. The number of cores will depend on
the type of connection required and must be in
conformity with the table below.
minimum
mains connection cross-section fuse size
of cable
1 1230\/- 50HZ 1Ph+N | 3x6 mm? 40 A
2 1400V biphase-50HZ 12 Ph +N | 4 x 2,5 mm? 25A
3 1400V triphase-50Hz | 3 Ph + N | 5 x 1,5 mm? 16 A
4 {230V 2 Ph-2 N-50Hz} 2 Ph +2N | 5 x4 mm? 25 A
5 1230V 3 Ph-50HZ 3 Ph 4 x 2,5 mm? 25 À
Taking into account the simultaneity factor (EN 60 335 2-6)
i+
- The power cable must be of sufficient length to
enable it to be connected to the oven when the oven is
placed on the floor in front of the housing unit.
- If the appliance is not connected to the mains using a
plug and socket, a double pole circuit breaker (with a
contact gap of at least 3 mm) must be installed on the
supply side to comply with safety regulations.
- When installing the appliance or when changing the
power cable (HOSRRF, HOSRNF or HO5VVF), unscrew
the connection screws completely before introducing the
cores into the appropriate terminals.
- To access the appliance terminal block for the first
time, use a pair of pliers to cut the fixings on the four
corners of the access hatch on the rear panel of the
oven; make the required connection; replace the access
hatch in such a way that the opening is completely
covered using 2 metal screws 4 mm in diameter and
15 mm in length.
Terminal
block
access
hatch
BM Rear of oven
- We will not be liable in the event of an accident
resulting from — non-existent, faulty or incorrect
earthing.
12
FOR THE INSTALLER
CONNECTING THE HOB TO THE OVEN BMC 230 = 234
-1- Remove the two fixing screws on the top cover which enables access to the connection block for the hob
controls.
-2- Remove the top cover.
-3- Connect the earth wire (yellow-green) to the special screw marked on the oven.
-4- Connect the hob electrical connections to the oven connections which carry the same colour markings .
-5- Pass the hob control power cables through the conduit E on the top cover of the oven.
-6- Replace the top cover, fitting it into the lugs 7 provided and ensuring that the hob power cable is properly
positioned in the conduit E.
-7- Fix the top cover in place using the 2 screws.
AFTER-SALES SERVICE
- To benefit from the guarantee on your hob, do not forget to have your Guarantee Certificate dated and signed by
your retailer-installer.
- All repairs must be carried out by a qualified technician. The distributors of our make are the only people who :
-HAVE COMPLETE KNOLEDGE OF YOUR APPLIANCE AND ITS OPERATION,
-FULLY EMPLOY OUR TECHNIQUES OF ADJUSTEMENT, MAINTENANCE AND REPAIR,
-USE EXCLUSIVELY GENUINE SPARE PARTS.
- Any repair carried out as a result of installation or use which is not in conformity with the instructions in
this booklet will not accepted under the terms of the manufacturer’s guarantee which will be terminated.
- In the event of a complaint or to order spare parts from your distributor, give him the complete reference details
for your appliance (appliance model and type and full serial number). This information appears on the identifica-
tion plate fixed to the casing of the appliance or on the guarantee certificate.
- The descriptions and technical data which appear in this booklet are for information only and are not legally bin-
ding. In the interests of product quality, we reserve the right to carry out any necessary changes and improve-
ments without prior notice.
13
FOR TRE USER
ADVICE ON USING THE OVEN
Additional information
Tins made of black metal with a non-stick interior and gilded metal tins are the most suitable
because they absorb heat rapidly and transmit it to the dough. This means that cooking time is
reduced and less energy is required.
Baking utensils made of tin reflect the heat, which means they reject it. Cakes and pies baked in
these tins will not brown properly and take longer to cook. This type of utensil is not recommended
for baking in a convection oven.
Hints on successful cooking
1- If the top of the cake is a dark colour and the
bottom is a very light colour, you have not cooked
with enough heat from below:
» Put the cake into a cold oven,
* Move the cake lower down the oven,
* Use a dark-coloured tin,
* Lower the temperature.
2 - If the top of the cake is a light colour and the
bottom is dark, you have cooked with too much heat
from below:
* Place the cake higher up the oven,
* Lower the temperature.
3 - If the outside of the cake (e.g. fruit cake) is
overdone, while the inside is undercooked and your
pastry is unevenly browned, you are cooking at too
a high a temperature:
* Lower the temperature,
* Increase the cooking time.
4 - If the outside of the cake is too dry but is a good
colour, you have cooked it for too long and at too
low a temperature:
* Increase the thermostat setting,
* Reduce the cooking time.
The effect of dishes and tins on cooking results:
- Materials which reduce cooking from below:
Aluminium, tin, earthenware.... these prevent
splashing.
- Materials which increase cooking from below:
Cast iron, black metal ... these are suitable for all
types of baking.
Meat
Select a dish of similar size to the joint being cooked:
too large and the cooking juices will burn and making
gravy will be impossible.
Earthenware dishes are best as glass dishes cause
more fat splashing.
Before being put into the oven, all types of meat
should be left for at least one hour at room temperature.
Wipe the joint and roll it in a little oil (1 teaspoonful) to
which salt and pepper have been added (with the
exception of beef, which should be seasoned after
cooking, as salt causes the juices to run and the meat to
dry out).
Joints are often barded with fat which prevents a brown
crust from forming on the outside. This should generally
be removed from red meat as it causes smoke and
odours. Barding is useful however, for some joints which
can dry out during cooking, such as veal silverside and
pork fillet.
During cooking, beef and lamb do not need basting,
however, poultry, pork and veal can only be improved by
frequent basting with the cooking juices. Add a few
spoonfuls of hot water to the dish to prevent the juices
from burning.
When cooking is completed, it is essential that meat
be allowed to rest out of the oven, wrapped in aluminium
foil (shiny side next to the meat). This pause enables the
fibres to relax and the colour to become even, and white
meat and poultry will remain tender.
If the joint is long and narrow, the cooking time advised
for 500 g should be reduced.
Beef joint from 10 to 15 min. for 500 g
* Pork joint from 35 to 40 min. for 500 g
* Veal joint from 30 to 40 min. for 500 g
When grilling, coat the items to be grilled with a thin
layer of oil; this coating of fat, applied with a brush,
ensures even distribution of heat and prevents sticking.
Red meat should not be pierced before grilling.
As use of a fork is not recommended, turn it with a
spatula.
14
COOKING GUIDE
BGE 120
Settings and advice 5 _ Se É © Recom- й
Recommended E 252 ® Z | mended = My settings
Dishes setting © 955 E | cooktimes| 2
— ©
hit t - a
ite mea
Roast pork (1 kg) Conventional G 180/210 | 2 1 hr 30 CE
Roast veal (1 kg) Conventional 180/210 1 2 1 hr 40 A-G | RER
Poultry (1 kg) Grill or 180/210 | 2 50/70 min | AG Jeera
Large poultry joints (3 kg) Conventional 180/210 | 1 1 hr 40 A-G |
Pork or veal chops Grill 265 4 5 15/20 min |[A-G-H|...................... ener
=
Red meat
Beef steak (1 kg) Grill 265 3 5 25/30 min [A-G-H[......…......….….......rcccccsrarreessrerees
Lamb chops (1 kg) Grill 265 4 5 10/20 min |[A-G-H[....................... nee care carre
Roast beef (1 kg) Conventional — 240 2 30/40 min | A-F Joe nern
Lamb (leg, shoulder) ( 2.5 kg) |Conventional 210/240 | 1/2 50 min A rene
Fish and misc. meats
Kebabs Grill 265 3/4 5 A eee
Grilled fish Grill =| 265 4 A
Baked fish Conventional DZ 180 2 45 min CT
egetables
Bakes Conventional 210/240 1 30 min E RER
Potato bake Conventional 210 1 Thr | |,
Roast potatoes Conventional 210 1 Thr10 | |,
Baking
Sponge cake Conventional 180 2 35/40 min В oo e ecc.
Bicuits Conventional 210 2 5/10 min | Jee rare rec nnassn nanas
Custards - Flan Conventional 150 2 35/45 min (CA ares aaa rennes
Brioche Conventional 150 2 25/30 min | |... eevercececerrenee rca na cree nan
Fruit cake - Pound cake Conventional 180 1 1hr/1hr20| I
Savarin - Kouglof Conventional 180 1 50+10(1) |B +1 [eerie
Meringues Conventional 75/100 2 2hr20/2hrd40] N
Small cakes Conventional 180 2 15/20 min В ltr
Choux pastry Conventional 180 2 40/45 min = FO
Shortbread Conventional 150 3 15/20 min = E
Tart base Conventional 180 2 15/25 min В eee
Custard tart Conventional 210 1 40/50 min В | |......неннеееннннееееенеенеыеееннненеененне
Fruit tart:
Short or flaky pastry Conventional 210 1 30/40 min J FR
Rich shortcrust pastry Conventional 210 1 35 min В lee cevereccccenrererrrrenranren naar
Miscellaneous
errine of päte Conventional 180/210 | 2 Thr20 a can an en ennren ane
Pastry pizza Conventional 210/240 | 2 20/25 min a DE
Bread pizza Conventional 210/240 | 2 15/25 min B O |... ecoceresrerrrre crc ccerrrrecccnn nes
Quiche lorraine Conventional 210 2 40 min a DE
Souffles Conventional 180 1 45/50 min B eee
Stuffed tomatoes Conventional 180/210 1 40 min B |
Pies Conventional 180/210 | 1 45 min В eee
A - On Oo, place the meat in a dish on the shelf.
- On & , place the meat directly on the shelf, with the
dripping pan at the 1st shelf position.
- The meat can be turned during cooking.
- On E), pre-heat at that setting.
B - Dark coloured tins should be placed directly on the shelf.
- Shortbread, macaroons, etc., should be placed directly in
the dripping pan.
C- Place the dish in a bain-marie..
E - By "bakes"
we mean pre-cooked food which is browned in
the oven. The [= setting can be used at the end of cooking to
finish off the top.
F - It is advisable to leave the meat to rest for 5 to 10 minutes,
wrapped in aluminium foil outside the oven, before carving.
G - These cook times depend on quantity, weight and
thickness.
H - Dishes should be turned during cooking
I - Oven off.
15
COOKING GUIDE
BMC 130-131 | 230-231
Settings and advice 5 =5| 2% g
Oven setting e ФЕ ® 2 | Suggested ® My own settings
Dishes recommended © [Pée 5 El times $
- ers ©
“= O
hite meat
Pork joint (1 kg) Fan-assisted 180/190 | 2 1 hr 30 min. | A-G |....................... eee
Veal joint (1 kg) Fan-assisted 180/190 | 2 1 hr 40 min. | A-G E... eee... eee eeeeeaconcenennenene enn
Poultry (1 kg) Fan-assisted 210 2 50/70 min. | CE csrceccccener ec cene erreur
Large poultry joints (3 kg) Fan-assisted 180/190 1 ON DC
Pork or veal chops Grill = 265 4 5 15/20 min. |A-G-HJ.....oooviii ene
Red meat
Beef ribs (1 kg) Grill 265 3 5 25/30 min. |A-G-Hlrrer e.
Lamb chops Grill — 265 4 5 N CS eee,
Beef joint (1 kg) Fan-assisted 200 2 30/40 min. | AF foresee
Lamb (leg, shoulder) (2.5 kg) Fan-assisted 190/200 | 1/2 SOmin. JA-F-Hl.co ccsarressa nero ssseressa rarement
Fish and other meat
Kebabs Grill [5] | 265 | 34 | 5 | 15/20 min. JAGH| ooo
Grilled fish Grill 265 4 5 15/20 min. [A-G-H]...........…..…rcccrerererr casser ren enres
Baked fish Conventional + fan > 180/200 | 2 45 min. CN nn nr canne rare
Vegetables
Bakes Conventional + fan 200 1 30 min. A
Potato bake Conventional + fan 200 1 Thr | eee
Roast potatoes Conventional + fan 200 1 1hr10min. | |...…...ercececrerecerrrree re rrececnenreee0e
Baking
Sponge cake - Genoese cake |Conventional + fan 175 2 35/40 min. B | recees
Swiss roll Conventional + fan 200 2 5/10 min. | Levee,
Egg custards - Flan Bottom element + fan 180 2 35/45 min. Coe,
Brioche Bottom element + fan | 777 165 2 25/30 min. | eee
Fruit cake - Pound cake Bottom element + fan | == 165 1 1 hr/ 1 hr20 min. BJs
Savarin - Kouglof Conventional + fan | |_2— 180 1 50+10 (1) E -. 0
Meringues Conventional + fan 100 2 A a |... cceec eee ccere rence ee
Small cakes Conventional + fan 200 2 15/20 min. a DE
Choux pastry Conventional + fan 200 2 40/45 min. - E
Shortbread - shortcrust pastry [Conventional + fan 160 3 15/20 min. B lo rec enserec cree |
Tart base Bottom element + fan 180 2 15/25 min. | B|... nenes
Custard tart Bottom element + fan | 777 200 1 40/50 min. | B|... eee
Fruit tart:
Rich shortcrust or puff pastry [Bottom element + fan 200 1 30/40 min. В Jen
Leavened tart dough - shortcrust [Bottom element + fan 180 1 35 min. B ed
[Miscellaneous >
Páté in terrine Conventional + fan 200 2 Thr20min. | ald
Pizza with shortcrust pastry Bottom element + fan 230 2 20/25 min. | B[................... ie
Pizza with bread dough base Bottom element + fan | 77 265 2 15/25 min. B Jo crane ne
Quiche Lorraine Bottom element + fan 205 2 40 min. В serrer erreumes
Soufflés Conventional + fan 180 1 45/50 min. A DE
Stuffed tomatoes Conventional + fan | |” 200 1 40 min. В er eranrrre nes
Pies Conventional + fan] == | 180/200 | 1 45 min. =D
А - Рог +, place the meat in a dish on the shelf.
- For and В, place the meat directly on the shelf, the
dripping pan being placed on the 1st shelf position.
- The meat can be turned over during cooking.
B - Dark coloured tins can be placed directly on the shelf.
- Shortbread, macaroons, etc., should be placed directly on
the dripping pan.
C - Place the tin in a bain marie
E - By bakes, we mean pre-cooked food browned in the oven.
The © position can be used at the end of cooking to finish off
the top.
F - If possible, allow the meat to rest, wrapped in aluminium
foil, for 5 to 10 minutes out of the oven, before carving.
G - These cooking times depend on quantity, weight and
thickness.
H - The food should be turned during cooking.
| - Oven off.
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AT SERC
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