Progress PHP5325X Instrukcja Użytkownika Pobierz pdf (Strona 24)

Food to be

cooked

Oven functions Shelf position

Temperature

(°C)

Time (min.)

Baguettes

Conventional

Cooking

3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Fruit flans

Conventional

Cooking

3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

1) Turn the French fries 2 or 3 times during cooking

Drying - True Fan Cooking

Use baking parchment as a cover for the

oven shelves.

For best results, deactivate the appliance

halfway through the operation. Open the

appliance door and let the appliance cool

down. After that, complete the drying proc-

ess.

Vegetables

Food to be

dried

Shelf position

Temperature

(°C)

Time (h)

1 level 2 levels

Beans 3 1 / 4 60 - 70 6- 8

Peppers 3 1 / 4 60 - 70 5 - 6

Vegetables for

sour

3 1 / 4 60 - 70 5 - 6

Mushrooms 3 1 / 4 50 - 60 6 - 8

Herbs 3 1 / 4 40 - 50 2 - 3

Fruit

Food to be

dried

Shelf position

Temperature

(°C)

Time (h)

1 level 2 levels

Plums 3 1 / 4 60 - 70 8 - 10

Apricots 3 1 / 4 60 - 70 8 - 10

Apple slices 3 1 / 4 60 - 70 6 - 8

Pears 3 1 / 4 60 - 70 6 - 9

Preserving - Bottom Heat

Things to note:

• Use only preserve jars of the same di-

mensions available on the market.

• Do not use jars with twist-off and bayo-

net type lids or metal tins.

• Use the first shelf from the bottom for this

function.

• Put no more than six one-litre preserve

jars on the baking tray.

• Fill the jars equally and close with a

clamp.

• The jars cannot touch each other.

• Put approximately 1 / 2 litre of water into

the baking tray to give sufficient moisture

in the oven.

• When the liquid in the jars starts to sim-

mer (after approximately 35 - 60 minutes

with one-litre jars), stop the oven or de-

crease the temperature to 100 °C (see

the table).

Soft fruit

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