Bedienungsanleitung Bauknecht BLVMS 8100 (Seite 17 von 25) (Englisch)

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SPECIAL

DEFROST

To speed up defrosting of food. Place food on the middle shelf. Leave food

in its packaging in order to prevent it from drying out on the outside.

KEEP WARM

For keeping just-cooked food hot and crisp (e.g.: meat, fried food or flans).

Place food on the middle shelf. The function will not activate if the

temperature in the oven is above 65°C.

RISING

For optimal rising of sweet or savoury dough. To safeguard the quality of

proving, the function will not activate if the temperature in the oven is

above 40°C. Place the dough on the 2nd shelf. The oven does not have to

be preheated.

CONVENIENCE

Cooking ready meals kept at room temperature or from refrigerated

cabinets (biscuits, liquid cake mixtures, muffins, first courses and bakery

products). This function gently cooks all food quickly; it can also be used

to reheat cooked food. Follow the instructions on the food packaging. The

oven does not have to be preheated.

MAXI COOKING

To cook large joints of meat (above 2.5 kg). Use the 1st or 3rd shelves,

depending on the size of the joint. The oven does not have to be

preheated. It is advisable to turn the meat over during cooking for more

even browning. It is best to baste the meat every now and again to

prevent it from drying out.

FROZEN

FOOD

Lasagne

The function automatically selects the ideal cooking temperature and

mode for 5 different types of ready frozen food. Use the 2nd or 3rd shelf.

The oven does not have to be preheated.

Pizza

Strudel

French

Fries

Bread

Custom

The temperature can be set from 50 to 250°C to cook other types of

product.

SLOW

COOKING

Slow

Cooking

Meat

To gently cook meat (at 90°C) and fish (at 85°C). This function carries out

slow cooking to keep the food more tender and succulent. Thanks to the

low temperature, the food does not brown on the outside and the end

result is similar to steam cooking. For roasts, it is advisable to brown the

meat in the pan first in order to help keep the juices inside. Cooking times

range from 2 hours for fish weighing 300 g to 4-5 hours for a 3 kg fish; for

meat, times range from 4 hours for 1 kg joints to 6-7 hours for 3 kg joints.

For optimum results, do not open the oven door during cooking in order

to avoid heat dispersion; use the temperature probe provided (where

present) or a standard oven thermometer.

Slow

Cooking

Fish

ECO FORCED AIR

To cook stuffed roasts and meat in pieces on one shelf. This function uses

discontinuous, delicate fan assistance, which prevents excessive drying of

foods. In this ECO function the light remains off during cooking and can be

temporarily switched on again by pressing the confirm button. In order to

maximize energy efficiency, it is advisable not to open the door during

cooking. It is advisable to use 3rd level. The oven does not have to be

preheated.

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