Flat 3 Cremer Street Home User Guide

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Roasting in uncovered cookware It is best to use a deep roasting tin/dish for roasting poultry and meat. Place the tin/dish onto the wire rack. If you do not have any suitable cookware, use the universal pan. Braising in covered cookware When preparing food with covered cookware, the cooking compartment remains considerably cleaner. Ensure that the lid fits well and closes properly. Place the cookware onto the wire rack. The distance between the meat and the lid must be at least 3 cm. The meat may rise. Very hot steam may escape when opening the lid after cooking. Lift the lid at the rear, so that the hot steam can escape away from you. If necessary, braise the meat first by searing it. Add water, wine, vinegar or a similar liquid to the braising liquid. A covering at least 2 cm deep should be applied to the base of the cookware. The steam evaporates in the cookware when roasting. Carefully pour in more liquid if required. 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. Cooking time calculation (e. g. 20 + 35): Please calculate the cooking time with 20 minutes per 500 g meat + 35 minutes additional time. For 1,5 kg the calculated cooking time would be 95 minutes. Cooking time range (e. g. 10 - 15): The food is done within the stated minutes. Type of heating used: ■ : 4D hot air

Dish

Accessories/cookware

Shelf po sition

Type of heating

Temperature in °C

Time in min.

Beef Slow roasting joint Top side / Top rump

wire rack wire rack

2 2

140-150 160-170

35+40 30+25

: :

Lamb Leg (bone-in)

wire rack wire rack wire rack wire rack wire rack wire rack wire rack wire rack

2 2 2 2 2 2 2 2

160-170 160-170 170-180 180-190* 180-190 180-190 170-180 160-170

25+25 25+20 25+25 15+25 30+35 35+35 30+25 30+30

: : : : : : : :

Shoulder (bone-in)

Shoulder (boned and rolled)

Rack of lamb**

Pork Roasting joint

Loin joint

Belly

Gammon joint

Poultry Chicken, whole

wire rack

2

170-180

25+15

:

* Preheat ** Without fat layer (best and neck), do not turn *** Skin side down **** Bone side down, do not turn ***** Turn after app. 1 hour

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