Bruksanvisning Zanker ZKB7337LX Ugn

Bruksanvisning

60

Some hints

For baking cakes

Cakes require a moderate temperature

(normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes.

The oven door should not be opened before

at least 3/4 of the set cooking time is up.

Normal short pastry dough should be cooked

in a mould or tin for 2/3 of total cooking time

required and then garnished as desired

before being cooked completely.

Clearly, the remaining cooking time depends

on the type of garnish used (jam, fruit, etc.).

Care should be taken to ensure that any

dough and cake mixes are of the right

consistency since an unduly moist mix

lengthens cooking time unnecessarily. The

raw dough or mix should therefore be fairly

difficult to detach from the spoon or beater.

If three shelves are filled with cakes and tarts

simultaneously, it is advisable to slot in an

extra shelf between the two lower shelves

(Fig. 6).

For cooking meat and fish

Meat cooked in the oven should weigh at

least 1 kg to prevent it from becoming too

dry during cooking. Very tender red meat to

be cooked rare, i.e. well cooked on the

outside but extremely juicy inside, requires

high-temperature cooking (200-250°C).

White meat, poultry and fish instead require

low-temperature cooking (150-175°C).

The ingredients for the accompanying sauce

or gravy should be put in the baking pan at

the very beginning only when cooking times

are short.

Otherwise they should be added during the

last half hour. A simple way of checking

whether meat is done or not is to press it

with a spoon; if the meat does not yield

under this pressure it means that it is done

to a turn. In the case of roast beef and fillet

steaks, the inside of which should remain

fairly pink in color, cooking times must be

short.

The meat can be cooked in a baking pan or

else directly on the shelf - in this case a

dripping pan must obviously be placed

underneath the shelf to collect the juice.

Should you cook very fat food, place the

meat directly on the grill and the grill over

the dripping pan in order not to dirty the oven.

Once the meat is cooked, it is advisable to

let it rest for at least 15 minutes before

carving so that the juice does not seep out.

To prevent the formation of too much smoke

in the oven during roasting, it is a good idea

to pour a little water into the dripping pan

andto prevent steamto add a little bit

more during cooking if the original amount

dries up too much.

Before serving, the various courses can be

kept hot in the oven which should be turned

down to the minimum temperature.

Attention! - Do not place pans,

dripping pans, biscuit pans or

aluminium foil on the oven bottom.

This could cause a heat build-up

which would affect the baking results

and damage the oven enamel.

Cooking times

Cooking times vary according to the type of

food to be cooked, its consistency, and

volume.We suggest that you take particular

note of your first cooking experiments with

the oven, since operating in the same

conditions for the same dishes you will of

course obtain similar results.

Only experience will enable you to make

the appropriate changes to values given on

charts.

Betyg

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