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muffins) 1 sheet 2 170 – 180 20 – 30 Short pastry (pre-heating) (e.g. butter biscuits) 1 sheet 1 160 – 170 10 – 20 Savouries Pizza (pre-heating) 1 sheet 1 180 – 190 30 – 45 Alsatian flammkuchen (pre-heating) 1 200 – 210 20 – 30 Quiche (pre-heating) 1 200 – 210 35 – 45 Bread (pre-heating) Short-term bake 1 240 10 – 15 Complete bake 1 180 – 200 40 – 50 Cooking tips and helpful hints The bottom of a cake baked Remove from the oven all baking sheets or the on a baking sheet remains universal pan which is not needed. too light in colour The bottom of a cake baked Use a grille and not a baking sheet to support the in a tin remains too light in cake tin during baking. colour The bottom of the cake or Set cake or cookies at a higher set of slide-in levels. cookies becomes too dark in colour The cake becomes too dry Set a slightly higher oven temperature and shorter baking time. The cake is too moist on Choose a slightly lower oven temperature. the inside Note.: Higher temperatures do not shorten baking times (done on the outside, raw on the inside). Choose a slightly longer baking time. Allow the dough to rise slightly longer. Add less liquid to the dough. Very moist cake dough You can let the steam escape from the oven and (e.g. fruit cake) causes a lot thereby reduce the forming of water droplets by of steam to generate in the briefly and carefully opening the oven door (1-2 times, oven that condenses on the in case of longer baking times, more often). oven door Very uneven browning when Check the slide-in level. using hot air circulation. Cake collapses when taken Use less liquid. out of the oven To save energy Pre-heat only if expressly required by the recipe. Dark baking tins have a higher degree of heat absorption. Residual heat: In case of longer baking times, you can switch off the oven approx. 5-10 minutes before the full baking time has elapsed. Roasting Put grille into the universal pan and insert them together at the same slide-in level. Meat can be roasted weighing in the oven in a particularly economical fashion if the weight of the cut exceeds 750g. Roasting in an uncovered pot Rinse the universal pan and/or the roaster with water and place the meat into it. With fatty meat and poultry, pour 1/8 to 1/4 litre of water into the universal pan (to suit to size and type of roast). If required, add hot water. At your discretion baste lean meat with fat, or cover it with bacon. The roast drippings collecting in the universal pan make tasty gravy. Dissolve the drippings with hot water, bring to the boil, thicken with corn starch, season to taste and, if required, pass it through a strainer. No pre-heating is required. Save energy by putting the roast into the oven while it is still cold. Roasting in a covered pot Place the meat into the roasting pot, cover it with a matching lid, and insert it on the grille in the oven. We recommend that beef roast is prepared in a covered roasting pot. Notes Large, high roasts, goose, turkey, duck = long roasting times, low temperatures Medium-sized, lower roasts = medium roasting times, medium temperatures Small, flat roasts = short roasting times, high temperatures Roasting time per cm of meat height, without bones approx. 13-15 minutes Roasting time per cm of meat height, with bones approx. 15-18 minutes We recommend, using the lower of the stated temperatures first. In general, the lower temperature ensures a more even browning. When roasting with /, we recommend turning the roast after approx. 1/2 -2/3 of the roasting time has elapsed. When roasting only use cookware with oven-proof handles. Prepare large roasts directly in the universal pan without using the grille. Smaller cuts of roasting can be roasted on aluminium foil. To do so, bend the edges of the foil upward, as if to forms a dish and place it onto the grille. After the end of the selected roasting time and with the oven switched OFF, leave the roast in the closed oven for approx. 10 minutes. The roast is not done on Use a lower oven temperature. the inside Note.: Higher temperatures do not shorten roasting times (done on the outside, raw on the inside). Choose slightly longer roasting times. Very moist roasts (e.g. roasts You can let the steam escape from the oven and prepared with water) cause a thereby reduce the forming of water droplets by lot of steam to generate in briefly and carefully opening the oven door the oven that condenses on (1-2 times, in case of longer roasting times, more the oven door often). Roasting table Details stated in the table are guide values. The values can vary according to the roast size and type and the roasting pot used. Roast meat Slide-in level Temperature Roasting duration in ° C – in minutes Pork Roast joint with crackling e.g. shoulder or knuckle 2 200 – 220 100 – 130 Roast joint / collared pork 2 190 – 210 90 – 120 Smoked pork (1Kg) 2 190 – 210 70 – 80 Filet of pork 2 200 – 230 30 – 45 Meat loaf 2 190 – 210 60 – 70 Beef Filet 2 or 3 200 – 220 50 – 70 Roast beef (pink) ...
Questo manuale è adatto anche per i modelli :Forni - CH21850/10 (2.5 mb)