en
Tested for you in our cooking studio
42
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information.
~
"Meat
thermometer" on page 25
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
‚
CircoTherm hot air
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
Beef
Slow roast joint
wire rack
2
‚
130-140*
-
40+40
Slow roast joint, 1,5 kg
wire rack
2
‚
130-140
1
50-60
-
40-50
Top side / Top rump
wire rack
2
‚
160-170*
-
30+25
Top side / Top rump 1,5 kg
wire rack
2
‚
170-180
1
100-120
Lamb
Leg (bone-in)
wire rack
2
‚
160-170*
-
30+25
Leg (bone-in), 1,5 kg
wire rack
2
‚
180-190
1
80-90
Shoulder (bone-in)
wire rack
2
‚
160-170*
-
25+20
Shoulder (boned and rolled)
wire rack
2
‚
170-180*
-
25+25
Rack of lamb
wire rack
2
‚
180-190*
-
25+25
Rack of lamb (each 700 g)
wire rack
2
‚
200
-
20
170-180
1
25-30
Pork
Roast joint
wire rack
2
‚
180-190*
-
35+35
Roast joint, 1,5 kg
wire rack
2
‚
120
3
30
190-200
-
30
160-170
1
80-100
Loin joint
wire rack
2
‚
170-180*
-
30+30
Loin joint, 1 kg
wire rack
2
‚
180-190
-
25-30
170-180
1
70-80
Belly
wire rack
2
‚
160-170*
-
30+25
Gammon joint
wire rack
2
‚
160-170*
-
30+30
Gammon joint, 1,5 kg
wire rack
2
‚
170-180
2
100-120
* Preheat
Summary of Contents for B48FT78 0B Series
Page 1: ...en INSTRUCTION MANUAL Combination steam oven B48FT78 0B...
Page 2: ......
