User manual

This function is particularly suitable for de-
frosting delicate food which could be dam-
aged by heat, e.g. cream filled gateaux, iced
cakes, pastries, bread and other yeast prod-
ucts.
Make sure that the temperature controller is
in the OFF position.
Grill and turnspit
Warning! Always keep the oven door
closed.
The forks and the spit of the turnspit
are pointed and sharp (if your appli-
ance is equipped with).
When using, manipulate them with
caution to avoid any injury.
Please follow these instructions:
1. Push the meat onto the turnspit and fix it
using the forks.
2. Fit the spit on the support and slide the
whole assembly in on the second level
up.
3. Insert the point of the spit in the turnspit
motor opening on the back wall of the
oven.
4. Unscrew the handle from the spit.
5. Fill the drip pan with approx. 1/2 l. of wa-
ter and slide it in on the first level.
6. Turn the function selector switch to the
position
and set the temperature you
want.
Tips and cooking tables
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C).
Therefore, it is necessary to pre-heat the
oven for approx. 10 minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin
or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
This further baking time depends on the type
and amount of topping or filling.
Sponge mixtures must separate with difficul-
ty from the spoon.
The baking time would be unnecessarily ex-
tended by too much liquid.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
a shelf level must be left free between the
trays.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
the trays must be swapped and turned
around after about 2/3 of the baking time.
When roasting:
Do not roast joints smaller than 1 kg.
Smaller pieces could dry out when roasting.
Dark meat, which is to be well done on the
outside but remain medium or rare inside,
must be roasted at a higher temperature
(200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C).
The ingredients for a sauce or gravy should
only be added to the roasting pan right at the
beginning if the cooking time is short.
Otherwise add them in the last half hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through.
Roast beef and fillet, which is to remain pink
inside, must be roasted at a higher temper-
ature in a shorter time.
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