Bedienungsanleitung Bauknecht BIR6 EP8VS2 PT (Seite 18 von 36) (Englisch)

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HOW TO READ THE COOKING TABLE

The table lists the best function, accessories and level

to use when cooking different types of food.

Cooking times start from the moment food is placed

in the oven, excluding preheating (where required).

Cooking temperatures and times are approximate

and depend on the amount of food and the type of

accessory used.

Use the lowest recommended settings to begin with

and, if the food is not cooked enough, then switch to

higher settings.

Use the accessories supplied and preferably dark-

coloured metal cake tins and baking trays. You can

also use Pyrex or stoneware pans and accessories,

but bear in mind that cooking times will be slightly

longer.

COOKING DIFFERENT FOODS AT THE SAME TIME

The “Forced Air” function enables you to cook

different foods (such as fish and vegetables) on

different shelves at the same time.

Remove the food which requires a shorter cooking

time and leave the food which requires a longer

cooking time in the oven.

DESSERTS

Cook delicate desserts on one shelf only with the

conventional function.

Use dark-coloured metal baking pans and always

place them on the wire shelf supplied.

To cook on more than one shelf, select the “Forced

Air” function and position the cake tins on different

shelves to facilitate the circulation of hot air.

To check whether a leavened cake is fully cooked,

insert a wooden toothpick into the centre of the cake.

If the toothpick comes out clean, the cake is ready.

If using non-stick baking pans, do not butter the

edges as the dessert may not rise evenly around the

edges.

If the item “swells” during baking, use a lower

temperature next time and consider reducing the

amount of liquid you add or stirring the mixture more

gently.

Desserts with moist fillings (cheesecake or fruit pies)

require the use of the Convection Bake function.

If the base of the cake is soggy, lower the shelf and

sprinkle the bottom of the cake with breadcrumbs or

biscuit crumbs before adding the filling.

PIZZA

Lightly grease the baking plates to ensure the pizza

has a crispy base.

Scatter the mozzarella over the pizza two-thirds of

the way through cooking.

RISING

It is always best to cover the dough with a damp cloth

before placing it in the oven.

Dough rising time with this function is reduced by

approximately one third compared to rising at room

temperature (20 - 25°C).

The rising time for pizza starts at around one hour for

1 kg of dough.

MEAT

Use any kind of baking plate or Pyrex dish suited to

the size of the piece of meat being cooked.

For roast meat, it is best to add some stock to the

bottom of the pan, basting the meat during cooking

for added flavour. When the roast is ready, let it rest

in the oven for another 10-15 minutes, or wrap it in

aluminium foil.

When you want to grill meat, choose cuts with an

even thickness all over in order to achieve uniform

cooking results. Very thick pieces of meat require

longer cooking times. To prevent the meat from

burning on the outside, lower the position of the wire

shelf, keeping the food farther away from the grill.

Turn the meat two-thirds of the way through cooking.

To collect the cooking juices, place a drip tray with

half a litre of water directly under the grill on which

the meat is placed. Top-up when necessary.

USEFUL TIPS

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