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Etna A 7301 Seite 15

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- Natural convection
Preheat the oven for 10-15 minutes. Grease the meat with a little oil, put it on the drip-tray and place everything quickly into the oven.
- Grilling
Preheat the grill for about 5 minutes (till the heating element becomes red).
Prepare natural or aromatized meat and place it on the grill pan. Place on the shelf near the top. Place the drip-tray with a little water underneath for collecting the cooking
juices.
The grill can be used to gratinate and brown after normal cooking.
COOKING WITH FAN
- Defrosting
To defrost food, place it still wrapped up in its aluminium or polythene sheet protection on a dish.
Place everything on the grid in the oven centre.
The door must be closed.
- Fan oven
It is not necessary to preheat the oven, except for very short cooking times or food with considerable quantity of liquid (e.g. fruit tartes) to avoid condensation.
In case of batch cooking, you can introduce food with approximately equal cooking temperatures (even if the length of time differs) on two or more shelves without mixing
tastes and flavours.
It is possible to put food into the oven or to take it out of it without heat losses caused by the door opening. Heat will be quickly recovered by means of the fan.
Cooking temperatures are lower than those of the convectional oven (from 20 to 30°C for pastries and from 30 to 40°C for meats) whereas times are longer (50° - 10
minutes).
- Fan assisted grill
It does not need preheating. Cooking must be operated with the door closed. The distance between grill and food should be proportionate to the required results:
- nearer for undone meat brown on its surface
- far from it for food perfectly baked inside.
The drip-tray with a little water for collecting meat juices has to be placed on the first shelf underneath.
MISCELLANEOUS
Marinated meat and boneless meat cook quicker than other sorts; cooking progress can be checked by pressing the meat with a fork; if it does not yield, it is properly cooked.
Before slicing the meat wait at least 15 minutes, to allow the juice to settle.
If the meat is larded or covered by bacon, it should not be cooked at too high temperatures to avoid splattering.
Pastry cakes should be cooked blind for 2/3 of the cooking time before being filled. The remaining cooking time depends on the garnishing (fruit, jam). Beaten doughs should
not be too much fluid, as this could only extend cooking times.
Do not place pans directly on to the oven base as the heat which comes from below cannot escape. This may cause breakage or cracking of the enamelling.
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty Dish Oven temperatures Shelf position Cooking time
in °C from the bottom in minutes
PASTRY:
Soft dough: Cake 175 1st shelf 40-50
Sponge cake 170 1st shelf 30
Short bread: Fruit tart 180-190 1st shelf 20-30
Leaven dough: Paradise cake 160 1st shelf 40-45
Margareth cake 160 1st shelf 40-45
Chocolate cake 160 1st shelf 25-35
Albumes sweet: Meringue 100 1st shelf 90
Puff pastry: «Vol au vent» 200 1st shelf 20
Puff pastry 200 1st shelf 20
MEAT
1
1
/2
kg. Roast beef 190 1st shelf 90
1 kg. Roast veal 150-160 1st shelf 120-150
2 kg. Veal stew 170-190 1st shelf 60-90
1
1
/2
kg. Roast lamb 150-160 1st shelf 60-75
1
1
/2
kg. Roast kid 150-160 1st shelf 50-60
1
1
/2
kg. Leg of roe-buck 200 1st shelf 90
1
1
/2
kg. Leg of wild boar 190 1st shelf 120
POULTRY:
Roast pigeon 150-160 1st shelf 45
2 kg. Turkey 150 1st shelf 180-240
4 kg. Goose 160 1st shelf 240-270
2
1
/2
kg. Duck 175 1st shelf 90-150
1
1
/2
kg. Chicken 170 1st shelf 60-80
2
1
/2
kg. Capon 170 1st shelf 120-150
FISH:
Trout 200 1st shelf 15-25
1 kg. Cod-fish 190 1st shelf 50
VARIOUS:
Lasagne 200 1st shelf 40
Soufflés 180-200 1st shelf 20
Cream puff (beignets) 200 1st shelf 20
Pizza 200 1st shelf 20
Continued-running setting of cooling fan
The oven and the kitchen cabinets cool down more quickly by being cooled for a while by the cooling fan after use.
This has a positive effect on the life of the oven and the kitchen cabinets, especially if the kitchen cabinets (cabinet doors) are covered with a plastic finish.
1. Close the oven door.
2. Set the thermostat knob to zero.
3. Select an oven function. The fan is automatically switched on.
Switch the oven function off when the oven has cooled down sufficiently.
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