Mode d'emploi BRANDT FE622XS1

[. . . ] COOKING GUIDE CONVENTIONAL OVEN MULTIFEATURE OVEN GB SHELF 180 180 180 2 1 1 150 180 180 1 2 1 180 2 180 180 180 180 *210 100 180 180 150 180 2 2 2 1 2 2 2 2 2 2 2 180 125 2 *210 180 1 2 550 270° v SHELF SHELF SHELF SHELF White meat Roast pork (2 lb) Pork chops Chicken (3 lb) Turkey/duck (6lb) Sausages (1 lb) Red meat Braised beef Lamb chops Roast beef (2 lb) rare Lamb (legs, shoulder)(4 lb) *180 180 180 2 1 1 *210-240 *240 3 4 210° 210° 210-240° SHELF SHELF DISHES Cooking time 3 1 3-4 90 30-45 55-60 90 20-30 90 20-25 40 120 15-20 15-20 10 45 80-90 60-90 45-60 45 40 25-30 60-70 10-12 120-140 20-25 35-45 40-60 15-20 10-20 60 30-40 40-50 15-25 20-45 150 20 pastry 20 meringues 90 90-120 20-30 15-18 30-45 45 30-40 40-45 180 *210 180 1 2 1 *270 4 210° 210° 4 3 Fish and various meat Kebabs Grilled fish Salmon steack Baked fish *270 *270 *270 4 3-4 3-4 240° 240° 240° 4 3-4 3-4 180 210 200 *180 2 2 2 2 180 *180 1 1 Vegetables Jacket potatoes Roast vegetables Roast potatoes Rice Stuffed pepper 210 210 2-3 2-3 180 2 180 180 180 *210 210 180 1 1 210° 210° 2 2 Cakes and pastry Sponge cake Cake-Madeira cake Scones Meringues Small cakes Choux pastry Angel cakes Short breads-Rich Short crust pastry Fruit crumble Short or puff pastry Fruit pie Tart base Baked custards Rich fruit cake Lemon-meringue pie-pastry meringue *180 *210 100 *180 *180 *180 *210 *210 210 *210 *180 *180 150 210 180 *210 *150 *210 *240 *210 *240 *180 1 2 2 2 3 3 2 2 2 2 2 2 2 2 2 2 2 2 3 2 2 2 *180 180 3 3 2 2 2 2 180 150 2 2 Various Steak and kidney pie Rice pudding Yorkshire pudding Bread base pizza Quiche Soufflés Bread Lasagnes *180 *210 180 180 180 72 30° 145 60° 190 90° 230 120° *240 *180 1 1 2 3 2 1 2 300 *240 *180 *240-210 2 1 1 F °C Setting 350 180° 425 210° 475 240° 150° 1 2 3 4 5 6 7 8 9 max *Pre-heat to the temperature shown for or depending on model. [. . . ] The meat will be more succulent and tender and the meat a uniform colour. · Grilling meat: Drizzle with a thin layer of oil. Avoid pricking red meat and use a spatula or tongs to turn over. · Prick poultry skin under the wings so the juices can run out without spitting. Baking cakes · Choosing your cake tin: Avoid bright shiny tins: ·They require longer cooking times. Use non-stick tins for flans, pies and quiches. These give crisper golden pastry on the base. · Tip: Even if your tins are non-stick, use baking parchment to protect them. Use it too to line enamelled tins to protect the coating from fruit acids. Always add yeast last and avoid contact with salt, which will destroy the yeast's properties. Cooking vegetables · When preparing a dish topped with layered potatoes, pre- cook the sliced potatoes in water or milk. [. . . ] SMALL CAKES 2 FLANS 1 fish + 1 flan 5 All reproduction prohibited 3 1 3 shelves 3 1 2 shelves 3 1 2 shelves [. . . ]