Bedienungsanleitung Ignis AKH 1001 (Seite 2 von 3) (Englisch)

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COOKING TABLE

RECIPE FUNCTION PREHEATING SHELF

(FROM BOTTOM)

TEMP.

(°C)

TIME

(MIN) ACCESSORIES AND NOTES

Leavened cakes Yes 2 160 - 180 35 - 55 Cake tin on wire shelf

Filled pies

(cheesecake, strudel, apple pie) Yes 2 170 - 190 30 -85 Drip tray / baking tray or cake tin on wire

shelf

Biscuits/Tartlets Yes 3 170 - 180 15 - 40 Drip tray / baking tray

Choux buns Yes 3180 30 - 40 Drip tray / baking tray

Meringues Yes 390 120 - 130 Drip tray / baking tray

Bread / Pizza / Focaccia Yes 2 190 - 250 15 - 50 Drip tray / baking tray

Frozen pizza Yes 2250 10 -15 Shelf 2: drip tray / baking tray o wire shelf

Savoury pies

(vegetable pie, quiche lorraine) Yes 2 175 - 200 40 - 50 Cake tin on wire shelf

Vols-au-vent / Pu pastry savouries Yes 3 180 - 200 20 - 30 Drip tray / baking tray

Lasagna / Baked pasta /

Cannelloni / Flans Yes 2 190 - 200 40 - 65 Drip tray or oven tray on wire shelf

Lamb / Veal / Beef / Pork 1Kg Yes 2 190 - 200 90 - 110 Drip tray or oven tray on wire shelf

Chicken / Rabbit / Duck 1 Kg Yes 2 190 - 200 65 - 85 Drip tray or oven tray on wire shelf

Turkey / Goose 3 Kg Yes 1 / 2 190 - 200 140 - 180 Drip tray or oven tray on wire shelf

Baked sh / en papillote

(llet, whole) Yes 2 180 - 200 40 - 60 Drip tray or oven tray on wire shelf

Stued vegetables

(tomatoes, courgettes, aubergines) Yes 2 200 - 225 40 - 60 Oven tray on wire shelf

Toast Yes 4200 2 - 5 Wire shelf

Fish llets / steaks Yes 4200 30 - 40 Shelf 4: wire shelf (turn food halfway

through cooking)

20 - 30 Shelf 3: drip tray with water

Sausages / Kebabs /

Spare ribs / Hamburghers Yes 4200 30 - 50

Shelf 4: wire shelf (turn food halfway

through cooking)

Shelf 3: drip tray with water

Vegetable gratin Yes 3200 10 - 20 Oven tray on wire shelf

RECOMMENDED USE AND TIPS

HOW TO READ THE COOKING TABLE

The table indicates the best function to use for any given food, to

be cooked on one or more shelves at the same time. Cooking times

start from the moment food is placed in the oven, excluding pre-

heating (where required). Cooking temperatures and times are purely

for guidance and will depend on the amount of food and type of

accessory used. Use the lowest recommended values to begin with

and, if the food is not cooked enough, then move on to higher values.

Use the accessories supplied and preferably dark coloured metal cake

tins and oven trays. You can also use pans and accessories in pyrex or

stoneware, but bear in mind that cooking times will be slightly longer.

To obtain best results, carefully follow the advice given in the cooking

table for the choice of accessories (supplied) to be placed on the

various shelves.

Desserts

• To check whether a raising cake is cooked, insert a wooden

toothpick into the centre of the cake. If the toothpick comes out

clean, the cake is ready.

• If using non-stick cake tins, do not butter the edges as the cake

may not rise evenly around the edges.

• If the cake “sinks” during cooking, set a lower temperature the

next time, perhaps reducing the amount of liquid in the mixture

and mixing more gently.

Meat

• Use any kind of oven tray or pyrex dish suited to the size of the

piece of meat being cooked. For roast joints, it is best to add some

stock to the bottom of the dish, basting the meat during cooking

for added avour. When the roast is ready, let it rest in the oven for

another 10-15 minutes, or wrap it in aluminium foil.

• When you want to grill meat, choose cuts with an even thickness

all over in order to achieve uniform cooking results. Very thick

pieces of meat require longer cooking times. To prevent the meat

from burning on the outside, lower the position of the wire shelf,

keeping the food farther away from the grill. Turn the meat two

thirds of the way through cooking.

To collect the cooking juices it is advisable to place a drip-tray with half

a litre of water directly under the grill on which the meat is placed. Top-

up when necessary.

Pizza

Lightly grease the trays to ensure the pizza has a crispy base. Scatter

the mozzarella over the pizza two thirds of the way through cooking.

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