Progress PHN1110X Manual do Utilizador descarregar pdf (Página 7)

This further baking time depends on the type

and amount of topping or filling.

Sponge mixtures must separate with difficul-

ty from the spoon.

The baking time would be unnecessarily ex-

tended by too much liquid.

If two baking trays with pastries or biscuits

are inserted into the oven at the same time,

a shelf level must be left free between the

trays.

If two baking trays with pastries or biscuits

are inserted into the oven at the same time,

the trays must be swapped and turned

around after about 2/3 of the baking time.

When roasting:

Do not roast joints smaller than 1 kg.

Smaller pieces could dry out when roasting.

Dark meat, which is to be well done on the

outside but remain medium or rare inside,

must be roasted at a higher temperature

(200°C-250°C).

White meat, poultry and fish, on the other

hand, require a lower temperature (150°C-

175°C).

The ingredients for a sauce or gravy should

only be added to the roasting pan right at the

beginning if the cooking time is short.

Otherwise add them in the last half hour.

You can use a spoon to test whether the

meat is cooked: if it cannot be depressed, it

is cooked through.

Roast beef and fillet, which is to remain pink

inside, must be roasted at a higher temper-

ature in a shorter time.

If cooking meat directly on the oven shelf, in-

sert the roasting pan in the shelf level below.

Leave the joint to stand for at least 15 mi-

nutes, so that the meat juices do not run out.

To reduce the build up of smoke in the oven,

it is recommended to pour a little water in the

roasting pan.

To prevent condensation forming, add water

several times.

The plates can be kept warm in the oven at

minimum temperature until serving.

Important! Do not line the oven with

aluminium foil and do not place baking

trays, pots, etc. on the oven floor, as the

heat that builds up will damage the oven

enamel.

Cooking times

Cooking times can vary according to the dif-

ferent composition, ingredients and amounts

of liquid in the individual dishes.

Note the settings of your first cooking or

roasting to gain experience for later prepara-

tion of the same dishes.

Based upon your own experiences you will

be able to alter the values given in the tables.

Baking and roasting table

CAKES

TYPE OF DISH

Conventional cook-

ing

Cooking time

[min]

Notes

Level

Temp

[°C]

Whisked recipies 2 170 45-60 In cake mould

Shortbread dough 2 170 24-34 In cake mould

Butter-milk cheese

cake

1 170 60-80 In cake mould 26 cm

Apple cake (Apple

pie)

1 170 100-120 2 cake moulds of 20 cm on the

oven shelf

Strudel 2 175 60-80 On baking tray

Jam- tart 2 170 30-40 In cake mould 26 cm

Fruit cake 2 170 60-70 In cake mould 26 cm

Sponge cake (Fat-

less sponge cake)

2 170 35-45 In cake mould 26 cm

progress 7

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