Bedienungsanleitung Ignis AKH 2012 IX (Seite 3 von 4) (Englisch)

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RECIPE FUNCTION PREHEATING SHELF

(FROM BOTTOM)

TEMP.

(°C)

TIME

(MIN) ACCESSORIES AND NOTES

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 2 175 - 200 50 - 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

Roast chicken 1 - 1,3 Kg -2200 55 - 70 Shelf 2: wire shelf (turn food two thirds of

the way through cooking if necessary)

3 55 - 65 Shelf 1: drip tray with water

Roast chicken 1 - 1,3 Kg -2200 60 - 80 Shelf 2: turnspit (if present)

3 55 - 65 Shelf 1: drip tray with water

Roast beef rare 1 Kg - 2 200 35 - 50

Oven tray on wire shelf

(turn food two thirds of the way through

cooking if necessary)

Leg of lamb / Shanks - 2 200 60 - 90

Drip tray or oven tray on wire shelf

(turn food two thirds of the way through

cooking if necessary)

Roast potatoes - 2 200 45 - 55 Drip tray / baking tray (turn food two thirds

of the way through cooking if necessary)

Vegetable gratin - 2 200 20 - 30 Oven tray on wire shelf

Lasagna & Meat Yes 1 - 3 200 50 - 100*

Shelf 3: oven tray on wire shelf

(turn food two thirds of the way through

cooking if necessary)

Shelf 1: drip tray or oven tray on wire shelf

Meat & Potatoes Yes 1 - 3 200 45 - 100*

Shelf 3: oven tray on wire shelf

(turn food two thirds of the way through

cooking if necessary)

Shelf 1: drip tray or oven tray on wire shelf

Fish & Vegetables Yes 1 - 3 180 30 - 50*

Shelf 3: oven tray on wire shelf

(switch levels halfway through cooking)

Shelf 1: drip tray or oven tray on wire shelf

* Cooking time is approximate. Food can be removed from the oven at different times depending on personal preference.

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.

Cooking dierent foods at the same time

Using the “CONVECTION BAKE” function, you can cook dierent foods

which require the same cooking temperature at the same time (for

example: sh and vegetables), using dierent shelves. Switch leveles

two-thirds through cooking if necessary. Remove the food which

requires less cooking time and leave food which requires longer

cooking time in the oven.

Desserts

• Cook delicate desserts with the conventional function on one shelf

only. Use dark coloured metal cake tins and always position them

on the wire shelf supplied. To cook on more than one shelf, select

the forced air function and stagger the position of the cake tins on

the shelves, aiding optimum circulation of the hot air.

• 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.

• For sweets with moist llings (cheesecake or fruit pies) use

the “CONVECTION BAKE” function. If the base of the cake is

soggy, lower the shelf and sprinkle the bottom of the cake with

breadcrumbs or biscuit crumbs before adding the lling.

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Ignis AKH 2012 IX Seite 3

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