valutazioni - 3, GPA: 4.7
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Facilità d'uso
g., (Xj for Hot Air. Then select the required temperature with the temperature control. The red thermostat light is on for as long as the oven is pre-heating. The thermostat light cycles on and off during operation, indicating heating periods. When pre-heating my oven (see information in the relevant cooking charts) position food in the oven after the red thermostat light has gone out for the first time. To utilise the residual heat in the oven switch the oven off 5-10 minutes before the end of the cooking time by returning both the cooking method selector and the temperature control to the off positions. ■ Baking Bakeware Cakes are baked either in cake tins or alternatively on baking sheets, full width baking sheets are available from AEG Spare Parts as an optional extra. How bakeware affects browning: 1. Bakeware, which is dark in colour, has a non-stick coating or is made from aluminium is the best as heat is absorbed and then transferred to the cake resulting in shorter cooking times, lower energy and better browning. 2. Bakeware which is light in colour or is made of tin reflect the heat resulting in longer cooking times and poorer browning. It is advisable not to use such bakeware when using conventional top and bottom heat. ■ Baking on one level Using the conventional method you can only bake on one level at any one time. The shallower the cake, the higher you should place it in my oven. ■ Baking times and temperatures In many cases, it is not necessary to preheat me. The recommended temperatures and times given in the enclosed chart are guidelines only. To suit personal taste it may be necessary to make small adjustments. Switching on and off With conventional top / bottom heat 13 With ■ Recommendations hot air I recommend hot air cooking for all types of baking. However, you may prefer cooked cheesecakes, all types of sponges, bread and rich fruit cakes cooked by the conventional method. When you use my hot air cooking system I can cook on several levels simultaneously. This saves time, is convenient and energy efficient. I can also cook different cakes at the same time for instance a Victoria Sandwich and a Bakewell Tart or a Madeira Cake with a Dundee Cake. Simply make sure that the cooking temperatures are roughly the same and that sufficient space is left between the shelves to allow the air to circulate freely. If baking cakes with a high moisture content such as several apple pies, it may be advisable to use only 2 shelves at the same time to prevent too much steam forming in the oven. ■ Baking times and temperatures When baking with hot air it is often unnecessary to pre-heat my oven. For exceptions see enclosed baking charts. If you use my oven for batch baking, choose cakes which require similar temperatures. Different cooking times can be overcome by either placing cakes into the oven later or by removing them earlier. The baking chart is provided as a quick reference to keep near the oven. When baking on more than one level the time given in the cooking charts has to be extended by 10-20 minutes. 14 BHL1-1 2/90 GB/UK - BHL3 11/89 GB/UK Baking on one or more levels You can bake on several levels simultaneously. Place cake tins centrally on the wire shelves to ensure even cooking results. Full width baking sheets and additional wire shelves are available as optional extras - see section “Optional Extras” in this booklet. 15 Roasting, Rotitherm roasting/ grilling and stewing in the main oven Cooking temperatures and times Cooking method ■ Choose the most suitable cooking method from my various options: Conventional top/botton heat Hot air Rotitherm roasting/grilling Where the attached cooking charts highlight shelf positions and temperatures in bold my oven may give you the better result when using this cooking method. However you may wish to experiment and decide for yourself which cooking method gives the best result. A note to Rotitherm roasting/grilling as this is a relatively new method of cooking meat and poultry although spit roasting which Rotitherm is replacing is not so new. Rotitherm is very much more convenient to use than a spit and once you have tried it you will be delighted with the results. ■ Recommendations Wipe and weigh the meat. If stuffing is used, weigh the stuffed joint to calculate the cooking time. Place the joint in a suitable roasting dish, season with salt and pepper and brush lean joints with melted fat. When cooking pies, place dish on a baking sheet to avoid spillage on to the floor of the oven. ■ The times and temperatures given in the roasting chart provide a guide when cooking meat. Some adjustments may be necessary depending on the type of meat to be cooked. Cooking times have been given for meat which is at room temperature. ■ Prime cuts can be cooked at higher temperatures than those which require a longer cooking time to tenderise the meat. A thick joint will require longer to cook through than a thinner one. ■...
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Forni elettrici - COMPETENCE 520B (779.67 kb)
Forni elettrici - COMPETENCE 520B (779.67 kb)