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Protruding greaseproof paper can affect the air circulation. For this reason, always trim greaseproof paper to fit the baking tray. The bottom of a fruit cake is too light. Place the cake one level lower the next time. The fruit juice overflows. Next time, use the deeper universal pan (if available). The pieces of dough are sticking There must be a distance of about 2 cm between the bread rolls. This gives enough together when the yeast rolls are baked. space for the bread rolls to expand and bake evenly on all sides. You want to bake on two levels: Always use " Hot air to bake on more than one level. Dishes that are put in the oven at the same time do not have to be ready at the same time. Condensation forms when you bake Steam can form during baking, which escapes via the door. The steam may settle and moist cakes. form water droplets on the control panel or on the fronts of adjacent units. This is a natural process. Meat, poultry, fish Ovenware You may use any heatresistant ovenware. The universal pan is suitable for large roasts. Glass ovenware is the most suitable. Ensure that the lid of the roasting dish fits well and closes properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well cooked. Increase the cooking times. Information in the tables: Ovenware without a lid = open Ovenware with a lid = closed Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet surface. Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/ or a longer cooking time. Tips for grilling Always grill with the oven door closed. Heat the grill for approximately 3 minutes before placing the food to be grilled on the wire rack. Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack. The universal pan should also be inserted at level 1. The meat juices are collected in the pan, keeping the oven cleaner. Do not insert the baking tray or universal pan at level 4. They may become deformed at high temperatures and damage the cooking compartment when they are removed. If possible, grill items should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Only add salt to steaks once they have been grilled. Turn grilled items after Z of the specified time. The grill element switches on and off intermittently. This is normal. The grill setting determines how frequently this occurs. Meat Turn pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices. After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven. For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom. Meat Weight Accessories and Level Type of Temperature Cooking time ovenware heating ° C, grill set- in minutes ting Beef Joint of beef 1.0 kg 1.5 kg 2.0 kg Covered 2 2 2 % % % 200-220 190-210 180-200 120 140 160 Tenderloin, medium rare 1.0 kg Uncovered 1 % 210-230 70 1.5 kg 1 % 200-220 80 Sirloin, medium rare 1.0 Steaks, 3 cm, medium rare Veal kg Uncovered Grill wire rack + baking tray 1 4+ 1 ™ s 230-250 3 50 15 Joint of veal 1.0 1.5 2.0 Pork without rind ( e.g. neck) 1.0 1.5 2.0 kg Uncovered kg kg kg Uncovered kg kg 1 1 1 1 1 1 % % % ™ ™ ™ 200-220 190-210 180-200 190-210 180-200 170-190 100 120 140 120 150 170 with rind ( e. g. shoulder) 1.0 1.5 2.0 kg Uncovered kg kg 1 1 1 ™ ™ ™ 180-200 190-210 170-190 130 160 190 Smoked pork on the bone 1.0 kg Covered 1 % 210-230 80 Lamb Leg of lamb, boned, medium 1.5 kg Uncovered 1 ™ 170-190 120 Minced meat Meat loaf app750 g Sausage Sausage rox. Uncovered Grill wire rack + baking tray 1 4+ 1 ™ s 180-200 3 70 15 Poultry When cooking duck or goose, pierce the skin on the underside of the wings to allow the fat to escape. The values in the table apply to dishes placed in a cold oven. Place the bird onto the wire rack with the breast side facing The weights indicated in the table are for unstuffed poultry that downwards. Turn the whole bird when two thirds of the cooking is ready for roasting. time has elapsed. If you are grilling directly o...
Questo manuale è adatto anche per i modelli :Forni - VVH32A3150/46 (1.27 mb)
Forni - VVH32A3150/47 (1.27 mb)