valutazioni - 4, GPA: 3.8
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Facilità d'uso
The times and temperature suggested should be used as a guide but may vary according to:– 1. Whether you prefer meat rare, medium or well done. 2. The size and shape of your joint. a) A short thick joint requires a longer cooking period than a long thin joint. b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a large one, whereas a large joint over 3kg (6lbs) will cook in the time given for ‘minutes’ per 450g (1lb) without the ‘minutes’ over added. c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. (The weight of stuffing should be added to the oven ready weight of meat/poultry to calculate roasting times.) Never use meat pans larger than 390 x 300mm (15”x12”) and baking trays no larger than 330x255mm (13”x10”), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven. To avoid unnecessary cleaning, rod shelves which are not in use, should be removed from the oven. Oven Temperature Chart - Meat Food Temperature and Time Position in Oven Beef 190/200°C approx. 25-30 mins. per 450g (1 lb) + 25 mins over Runner 2 from bottom of oven Lamb/Mutton 190/200°C approx. 25-30 mins. per 450g (1 lb) + 25 mins over Pork 190/200°C approx. 30-35 mins. per 450g (1 lb) + 30 mins over Veal 190/200°C approx. 25-35 mins. per 450g (1 lb) + 30 mins over Poultry/Game 190/200°C approx. 20-25 mins. per 450g (1 lb) + 20 mins over Turkey up to 5.5kg (12lb) allow 22 mins per 450g (1 lb) at 190°C e.g. 5kg (11lb) = 242 mins over 5.5kg (12lb) allow 16 mins. per 450g (1lb) at 180°C e.g. 10kg (22lb) = 352 mins Casserole Cooking 140/160°C according to quantity Shelf 3 If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover oven shelves with foil. Oven Temperature Chart - Baking Food Temperature and Time Position in Oven Scones Small Cakes 220/230°C 10-15 mins 190/200°C approx. 20-25 mins Runners 1 and 4 from bottom of oven Victoria Sandwich 170/190°C 61/2 "-7" tins approx. 20 mins 8"-81/2 " tins approx. 30 mins Runners 1 and 4 from bottom of oven Sponge Sandwich (fatless) 180/200°C 7" tins 15-20 mins Runners 1 and 4 from bottom of oven Swiss Roll 190/210°C 10-15 mins Runner 4 from bottom of oven Semi-rich Cakes (large) 160/180°C 61/2 "-7" tins 11/4-11/2 hrs 8"-9" tins 2-21/2 hrs Runner 2 from bottom of oven Christmas Cake 140/150°C according to size and richness of mixture Runner 3 from bottom of oven Shortcrust Pastry (Plate Tarts) Puff Pastry 190/210°C 45-50 mins approx. 220°C Runners 1 and 4 from bottom of oven Yorkshire Pudding Individual Yorkshire Puddings 210/220°C 40-45 mins 210/220°C approx. 20 mins Runner 5 from bottom of oven Milk Puddings Baked Egg Custard 140/160°C 2-21/2 hrs 140/160°C 40-50 mins Runner 3 from bottom of oven Bread (full oven) Bread (single loaf) 230°C 50-60 mins Reducing to 230°C 45-50 mins 210/220°C after first 10 mins Runners 1 and 4 from bottom of oven Meringues 100/110°C Large 31/2 -41/2 hrs Small 21/2 -3 hrs Runner 1 from bottom of oven Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full oven of bread etc.) tins should be interchanged half way through the cooking period. When baking two trays of scones, small cakes, at the same time, the lower tray may require to be baked for a few minutes longer than the top tray. If soft tub margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. Cooking Results Not Satisfactory Problem Check Grilling Uneven cooking front to back Ensure that the grill pan is correctly positioned beneath the grill element. Fat splattering Ensure that the grill is not set to too high a setting. Baking Uneven rising of cakes Ensure that the oven shelves are level by using a spirit level on the rod shelf and adjusting, using suitable packing, e.g. wood, under the feet of the appliance. This should be checked both left to right and front to back. Sinking of cakes The following may cause cakes to sink: 1. Cooking at too high a temperature. 2. Using normal creaming method with soft margarine. Over/Undercooking Fast/Slow cooking Refer to the cooking times and temperatures given in the oven temperature charts, however, it may be necessary to increase or decrease temperatures by 10°C to suit personal taste. Do not use utensils greater than 56mm (21/4") in height, for roasting. Care and Cleaning Turn OFF the main control unit and allow the cooker to cool before cleaning. Before switching on again, ensure that all controls are in the OFF position. Refer to the instructions below for cleaning the ‘Credaclean’ removable side oven panels. ‘CREDACLEAN’ OVEN LINERS How ‘Credaclean’ The surfaces of the ‘Credaclean’ oven liners are treated on the Works mottled face with a special vitreous enamel which absorbs cooking soils. At temperatures of 220°C (425°F) or above...