Bedienungsanleitung Candy TRIO 9503 (Seite 8 von 80) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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MEAT :

It is better not to salt meats until after cooking as salt encourages

the meat to splatter fat.

This will dirty the oven and make a lot of smoke.

Joints of white meat, pork, veal, lamb and fish can be put into the

oven cold. The cooking time is longer than in a preheated oven,

but it cooks through to the centre better as the heat has more

time to penetrate the joint.

CORRECT PRE-HEATING IS THE BASIS OF SUCCESSFUL

RED MEAT COOKERY.

CAKE - PASTRIES AND BISCUITS :

Avoid using shiny moulds because they reflect heat and can spoil

your cakes. If your cakes brown too quickly, cover them with

greaseproof paper or aluminium foil.

Caution : the correct way to use foil is with the shiny side inwards.

If not the heat is reflected by the shiny surface and does not

penetrate the cake.

Avoid opening the door during the first 20 to 25 minutes of

cooking: sponge cake, soufflés, brioche, etc., will tend to fall.

You can check if cakes are done, by pricking the centre with a

knife blade or metal knitting needle. If the blade comes out nice

and dry, your cake is ready, and you can stop the cooking. If the

blade comes out moist or with bits of cake attached, continue

baking but slightly lower the thermostat so that it finished off

without burning.

The following instructions are for guidance only. You may

wish to alter them according to your own experience or your

personal taste.

Pre-heating times :

. 20 minutes between 210 and 230 C

. 15 minutes between 140 and 190 C

. 10 minutes between 65 and 115 C

THE OVEN USE

IMPORTANT : always keep small children away from the Trio

while it is in use. If the Trio is fitted with a lid, lift it up before use.

VERY IMPORTANT : the oven and the dishwaher cannot be

used at the same time.

To use the oven, you have to close the dishwasher.

THE COOKING METHODS

(According to the model)

• Conventional cooking : the top and bottom heating elements

are used together.

This method is ideal for all traditional roasting and baking, for

sealing red meats, roast beef, leg of lamb, bread, flaky pastry.

Preheat the oven for about ten minutes and place the cooking

meat in the mid shelf position.

• Grill : using the top-heating element. Success is guaranteed

for mixed grills, kebabs and "gratin dishes". Five minutes

preheating is required to get the element hot.

• Rotisserie : using the top-heating element in conjunction

with the rotisserie providing the real flavour of a traditional roast.

. Remove all accessories from the oven.

. Place the drip tray on the oven bottom.

. Skewer the food to be cooked and centre it between the two

forks.

. Fit the skewer into the bracket and slide the bracket and skewer

on to the second level. The end of the skewer will then be facing

the slot in the drive mechanism.

. Fit the skewer into the drive mechanism.

• Rotisserie and conventional cooking : using in the same

time the rotisserie and the conventional cooking. It allows to

save time when cooking. However, you have to take care of

placing the shelf with rails up side down, with rails towards the

top and place the drip tray on it.

• Fan assisted grill : using the top heating element with the

fan circulating the air inside the oven. Ideal for cooking thick

food items, whole pieces such as roast pork, poultry etc..

Preheating is necessary for red meats but not for white meats.

Slide the drip tray under the shelf to collect juices. Make sure

that the food is not too close to the grill. Turn the food over

halfway through cooking.

• Fan cooking : both top and bottom heating elements are

used with the fan circulating the air inside the oven. We

recommend you use this method for poultry, pastries, fish and

vegetables.. heat penetrates into the food better and both the

cooking and preheating times are reduced.

USE

• Turn the control

knob on the

requesting cooking

method and set a

temperature :

Temperature from 65 C to 230 C

• Turn the control knob of the circuit-breaker timer to the Hand

position or on a programming duration.

• The regulator indicator light indicates that the

thermostat is working. It goes on and off regularly

during the cooking time.

COOKING ADVICES

USE

Conventional cooking

Grill

Rotisserie

Rotisserie + Conventional

cooking

Temperature 230 C

Fan assisted grill

Fan cooking

Temperature 230 C

Temperature from 65 C to 230 C

115

140

165

190

210

230

1 - 1,5 kg

QUANTITY FOOD

Oven

Temperature

in C

Shelf

position from

the bottom

Cooking

time

in minutes

FISH

1 kg

Trout 200 1 15 / 25

Whiting 190 1 50

MEAT

1 - 1,5 kg Roast-beef 190 1 90

1 kg

Roast

veal

150 / 160 1 120 / 150

2 kg

Blanquette

of veal

170 / 190 1 60 / 90

Leg

of lamp

150 / 160 1 60 / 75

1 - 1,5 kg

Leg

of mutton

150 / 160 1 50 / 60

POULTRY

2 kg

Pigeons

150 / 160 1 45

4 kg Goose 160 1 240 / 270

2 - 2,5 kg Duck 175 1 90 / 150

1 - 1,5 kg Chicken 170 1 60 / 80

VARIOUS

Lasagne 200 1 40

Soufflès 200 1 20

Fritter 200 1 20

Pizza 200 1 20

PASTRY

175 1 40 / 50

Tart with

fruits

180 / 190 1 20 / 30

Biscuit

(leaven dough)

160 1 40 / 45

Meringue 100 1 90

Puff pastry 200 1 20

Buckwheat

cake

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