Bauknecht BLCE 7103 Benutzer- Und Wartungshandbuch Seite 37

OVEN FUNCTION DESCRIPTION TABLE
OFF
LAMP
DEFROST
KEEP WARM
RISING
SLOW
COOKING
MEAT
SLOW
COOKING FISH
CONVENTIONAL
CONVECTION
BAKE
FORCED AIR
MAXI COOKING
GRILL
TURBO GRILL
FUNCTIONS KNOB
To stop cooking and switch off the oven.
To switch the oven interior light on/off.
To speed up defrosting of food. Place food on the middle shelf. Leave food 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).
Place food on the middle shelf. The function will not activate if the
temperature in the oven is above 65°.
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 above
40°C. Place the dough on the 2nd shelf. The oven does not have to be
preheated.
For slow cooking of meat at 90°C. This function offers slow cooking which
ensures the food remains tender and succulent. For roast joints, brown in the
pan first in order to seal in the meat's natural juices. Cooking times range
from 4 hours for 1 Kg joints to 6-7 hours for 3 kg joints. For optimum results,
avoid opening the oven door during cooking and use a cooking
thermometer to check the core temperature of the meat.
To cook fish gently at 85°C. This function offers slow cooking which ensures
the food remains tender and succulent. Thanks to the low temperature, the
food does not brown on the outside and the end result is similar to steam
cooking. Cooking times range from 2 hours for 300 g fish to 4-5 hours for 3 kg
fish. For optimum results, keep oven door openings to a minimum during
cooking in order to avoid heat dispersion.
To cook any kind of dish on one shelf only. Use the 2nd shelf. Preheat the
oven before placing food inside.
To cook meat and pies with liquid filling (savoury or sweet) on a single shelf.
Use the 2nd shelf. Preheat the oven before cooking.
To cook a variety of food requiring the same cooking temperature on two
shelves at the same time (e.g: fish, vegetables, cakes). This function can be
used to cook different foods without odours being transferred from one food
to another. Use the 2nd shelf to cook on one shelf only. To cook on two
shelves, use the 1st and 3rd shelves after preheating the oven.
To cook large joints of meat (above 2.5 kg). Use the 1st or 2nd shelf,
depending on the size of the joint. The oven does not have to be 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 avoid it drying out.
To grill steak, kebabs and sausages; to cook vegetables au gratin and toast
bread. Place food on the 4th shelf. When grilling meat, use the drip tray to
collect the cooking juices. Position it on the 3rd shelf, adding approx. half a
litre of water. The oven does not have to be preheated. During cooking the
oven door must remain closed.
To roast large joints of meat (legs, roast beef, chickens). Position the food on
the middle shelves. Use the drip tray to collect the cooking juices. Position it
on the 1st/2nd shelf, adding approx. half a litre of water. The oven does not
have to be preheated. During cooking the oven door must remain closed.
With this function you can also use the turnspit, if provided.
GB35