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Facilità d'uso
neck (2.5 kg) * Preheat oven ** Roast pot roast with lid 1 1 1 1 1 170-180 160-170 160-170 160-170 160-170 30-45 120-150 150-180 100-130 120-150 3 2 2 2 2 200-230 200-220 190-210 190-210 180-200 17 3 CircoTherm® % Top/bottom heat Roast Shelf posi-Tempera-Roasting time in Shelf posi-Temperation ture in °C minutes tion ture in °C Roast, lean (1 kg) 1 170-180 70-90 2 180-200 Roast, lean (2 kg) 1 170-180 80-100 2 180-200 Smoke-cured pork 1 160-170 70-80 2 190-210 Beef Fillet, medium (1 kg) 1 180-190 45-65 2 200-220 Sirloin, medium (1.5 kg) 1 180-190 30-45 2 200-220 Pot roast (1.5 kg)** 1 170-180 120-150 2 200-220 Pot roast (2.5 kg)** 1 170-180 150-180 2 190-210 Veal Joint/breast of veal (1.5 kg) 1 160-170 90-120 2 180-200 Joint/breast of veal (2.5 kg) 1 160-170 120-150 2 170-190 Knuckle 1 160-170 100-130 2 190-210 Lamb Leg, boned 1 180-190 70-110 2 200-220 Saddle on the bone 1 180-190* 40-50 2 200-220* Saddle, boned 1 180-190* 30-40 2 200-220* Poultry (not stuffed) Chicken, whole (1 kg) 1 170-180 60-70 2 200-220 Duck, whole (2-3 kg) 1 160-150 90-120 2 190-210 Goose, whole (34 kg) 1 150-160 130-180 2 180-200 Game Joint/leg of roe venison, boned (1.5 kg) 1 160-170 90-120 2 190-210 Wild boar joint (1.5 kg) 1 160-170 120-140 2 190-210 Joint of venison (1.5 kg) 1 160-170 100-120 2 190-210 Rabbit 1 160-170 70-80 2 180-200 Fish Fish, whole (300 g) 1 160-170 20-30 2 190-210 Fish, whole (700 g) 1 160-170 30-40 2 180-200 * Preheat oven ** Roast pot roast with lid Tips and tricks Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time. Check the shelf height. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the core temperature of the joint using a meat thermometer. Steam in the cooking compartment is con-The steam dries during the course of the cooking. If there is an excessive volume of densing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. Grilling In this section, you will find information on ¦ Grilling in general ¦ Circo-roasting 4 ¦ Radiant grilling (Full-surface +and Centre-area grill () Caution! Material damage due to effect of heat: The temperature generated in the cooking compartment is very high. Keep the appliance door closed when using the grill. Never grill with the appliance door open. Notes ¦ Always use the wire rack and the universal pan when grilling ¦ Place the wire rack in the universal pan and slide them both in at the height specified in the grilling table ¦ Always place the food to be grilled in the centre of the wire rack ¦ If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. Circo-roasting The 4Circo-roasting operating mode is particularly suitable for poultry or meat (e.g. roast pork with crackling) that is to be crispy. Turn large items of food after approximately half to two-thirds of the grilling time. Pierce duck and goose skin under the wings and legs to allow the fat to escape. Depending on the food you are cooking, the cooking compartment may become very dirty when you cook food on the wire rack using Circo-roasting. You should therefore clean the cooking compartment after every use so that the dirt does not burn on. The information in the table are guidelines and apply to the enamelled universal pan with wire rack. The values may vary depending on the type and amount of food to be grilled. You should set the lower of the specified temperatures the first time. Lower temperatures will generally allow more even browning. At the end of the cooking time, switch the grill off and leave the food to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the grilling times specified. The values are for food placed in a cold oven and for meat taken directly from the refrigerator. Grilled food Shelf position Temperature in °C Grilling time in minutes Pork Joint with rind 2 170-190 140-160 Knuckle 2 180-200 120-150 Beef Sirloin, medium (1.5 kg) 2 220-240 40-50 Lamb Leg of lamb, boned, medium 2 170-190 120-150 Poultry (not stuffed) Chicken halves (1-2 halves) 2 210-230 40-50 Chicken, whole (1-2 chickens) 2 200-220 60-80 Duck, whole (2-3 kg) 2 180-200 90-120 Duck breast 3 230-250 30-45 Goose, whole (34 kg) 1 150-170 130-160 Goose breast 2 160-180 80-100 Goose leg 2 180-200 50-80 Radiant grilling You can influence the grilling result by changing the type or position of the wire rack. For grilling large quantities of flat items, use the +Full-surface grill (Fig. A). Wire rack posi- For grilling small quantities of flat items, use the (Centre-area tion grill. Place the food to be grilled in the centre of the wire rack (Fig. B). You will save energy b...
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