Bauknecht BLVM 8100 Benutzerhandbuch Seite 39

To speed up defrosting of food. Place food on the middle shelf. Leave food
DEFROST
in its packaging in order to prevent it from drying out on the outside.
For keeping just-cooked food hot and crisp (e.g.: meat, fried food or flans).
KEEP WARM Place food on the middle shelf. The function will not activate if the
temperature in the oven is above 65°C.
For optimal rising of sweet or savoury dough. To safeguard the quality of
proving, the function will not activate if the temperature in the oven is
RISING
above 40°C. Place the dough on the 2nd shelf. The oven does not have to
be preheated.
Cooking ready meals kept at room temperature or from refrigerated
cabinets (biscuits, liquid cake mixtures, muffins, first courses and bakery
CONVENIENCE products). This function gently cooks all food quickly; it can also be used
to reheat cooked food. Follow the instructions on the food packaging. The
oven does not have to be preheated.
To cook large joints of meat (above 2.5 kg). Use the 1st or 3rd shelves,
depending on the size of the joint. The oven does not have to be
MAXI COOKING preheated. It is advisable to turn the meat over during cooking for more
even browning. It is best to baste the meat every now and again to
prevent it from drying out.
Lasagne
Pizza
The function automatically selects the ideal cooking temperature and
Strudel
mode for 5 different types of ready frozen food. Use the 2nd or 3rd shelf.
FROZEN
French
The oven does not have to be preheated.
FOOD
Fries
Bread
The temperature can be set from 50 to 250°C to cook other types of
Custom
product.
Slow To gently cook meat (at 90°C) and fish (at 85°C). This function carries out
Cooking slow cooking to keep the food more tender and succulent. Thanks to the
Meat low temperature, the food does not brown on the outside and the end
result is similar to steam cooking. For roasts, it is advisable to brown the
SLOW meat in the pan first in order to help keep the juices inside. Cooking times
COOKING range from 2 hours for fish weighing 300 g to 4-5 hours for a 3 kg fish; for
Slow
Cooking meat, times range from 4 hours for 1 kg joints to 6-7 hours for 3 kg joints.
For optimum results, do not open the oven door during cooking in order
Fish
to avoid heat dispersion; use the temperature probe provided (where
present) or a standard oven thermometer.
SPECIAL
GB37