Cooking Advices - Candy TRIO 9501 Gebrauchs- Und Installationsanweisungen

THE OVEN USE
VERY IMPORTANT : the oven and the dishwaher cannot be used
at the same time.
To use the oven, you have to close the dishwasher.
IMPORTANT : always keep small children away from the Trio
while it is in use. If the Trio is fitted with a lid, lift it up before use.
THE COOKING METHODS
Conventional cooking
are used together.
This method is ideal for all traditional roasting and baking, for
sealing red meats, roast beef, leg of lamb, bread, flaky pastry.
Preheat the oven for about ten minutes and place the cooking
meat in the mid shelf position.
Grill : using the top-heating element. Success is guaranteed
for mixed grills, kebabs and "gratin dishes". Five minutes
preheating is required to get the element hot.
Rotisserie : using the top-heating element in conjunction
with the rotisserie providing the real flavour of a traditional roast.
. Remove all accessories from the oven.
. Place the drip tray on the oven bottom.
. Skewer the food to be cooked and centre it between the two
forks.
. Fit the skewer into the bracket and slide the bracket and skewer
on to the second level. The end of the skewer will then be facing
the slot in the drive mechanism.
. Fit the skewer into the drive mechanism.
Rotisserie and conventional cooking
time the rotisserie and the conventional cooking. It allows to
save time when cooking. However, you have to take care of
placing the shelf with rails up side down, with rails towards the
top and place the drip tray on it.
‡ )DQ DVVLVWHG JULOO : using the top heating element with the
fan circulating the air inside the oven. Ideal for cooking thick
food items, whole pieces such as roast pork, poultry etc..
Preheating is necessary for red meats but not for white meats.
Slide the drip tray under the shelf to collect juices. Make sure
that the food is not too close to the grill. Turn the food over
halfway through cooking.
‡ )DQ FRRNLQJ both top and bottom heating elements are
used with the fan circulating the air inside the oven. We
recommend you use this method for poultry, pastries, fish and
vegetables.. heat penetrates into the food better and both the
cooking and preheating times are reduced.
USE
Turn the control
k n o b o n t h e
requesting cooking
method and set a
temperature :
230
210
Conventional cooking
Grill
Rotisserie
Rotisserie + Conventional
cooking
Fan assisted grill
Fan cooking
Turn the control knob of the circuit-breaker timer to the Hand
position or on a programming duration.
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thermostat is working. It goes on and off regularly
during the cooking time.
(According to the model)
: the top and bottom heating elements
: using in the same
°C
65
90
115
140
190
165
Temperature from 65°C to 230°C
Temperature 230°C
Temperature 230°C
Temperature 230°C
Temperature 230°C
Temperature from 65°C to 230°C
USE
MEAT :
It is better not to salt meats until after cooking as salt encourages
the meat to splatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the
oven cold. The cooking time is longer than in a preheated oven,
but it cooks through to the centre better as the heat has more time
to penetrate the joint.
CORRECT PRE-HEATING IS THE BASIS OF SUCCESSFUL
RED MEAT COOKERY.
CAKE - PASTRIES AND BISCUITS :
Avoid using shiny moulds because they reflect heat and can spoil
your cakes. If your cakes brown too quickly, cover them with
greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards.
If not the heat is reflected by the shiny surface and does not
penetrate the cake.
Avoid opening the door during the first 20 to 25 minutes of
cooking: sponge cake, soufflés, brioche, etc., will tend to fall.
You can check if cakes are done, by pricking the centre with a
knife blade or metal knitting needle. If the blade comes out nice
and dry, your cake is ready, and you can stop the cooking. If the
blade comes out moist or with bits of cake attached, continue
baking but slightly lower the thermostat so that it finished off without
burning.
The following instructions are for guidance only. You may
wish to alter them according to your own experience or your
personal taste.
Pre-heating times :
. 20 minutes between 210 and 230°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
QUANTITY
1 kg
1 - 1,5 kg
1 kg
2 kg
1 - 1,5 kg
1 - 1,5 kg
P
2 kg
4 kg
2 - 2,5 kg
1 - 1,5 kg
11 GB

COOKING ADVICES

Oven
FOOD Temperature position from
in °C the bottom
FISH
Trout 200
Whiting 190
MEAT
Roast-beef 190
Roast
150 / 160
veal
Blanquette
170 / 190
of veal
Leg
150 / 160
of lamp
Leg
150 / 160
of mutton
POULTRY
150 / 160
Pigeons
Goose 160
Duck 175
Chicken 170
VARIOUS
Lasagne 200
Soufflès 200
Fritter 200
Pizza 200
PASTRY
Buckwheat
175
cake
Tart with
180 / 190
fruits
Biscuit
160
(leaven dough)
Meringue 100
Puff pastry 200
Shelf Cooking
time
in minutes
1 15 / 25
1 50
1 90
1 120 / 150
1 60 / 90
1 60 / 75
1 50 / 60
1 45
1 240 / 270
1 90 / 150
1 60 / 80
1 40
1 20
1 20
1 20
1 40 / 50
1 20 / 30
1 40 / 45
1 90
1 20