Progress PHP5320X Instrukcja Użytkownika Pobierz pdf (Strona 29)

• Do not open the oven door before 3/4 of

the set cooking time is up.

• If you use two baking trays at the same

time, keep one level empty between

them.

Cooking meat and fish

• Do not cook meat with weight below 1

kg. Cooking too small quantities makes

the meat too dry.

• To keep the red meat well cooked out-

side and juicy inside set the temperature

between 200°C-250°C.

• For white meat, poultry and fish set the

temperature between 150°C-175°C.

• Use a dripping pan for very fatty food to

prevent the oven from stains that can be

permanent.

• Leave the meat for approximately 15 mi-

nutes before carving so that the juice

does not seep out.

• To prevent too much smoke in the oven

during roasting, add some water into the

dripping pan. To prevent the smoke con-

densation, add water each time after it

dries up.

Cooking times

Cooking times depend on the type of food,

its consistency, and volume.

Initially, monitor the performance when you

cook. Find the best settings (heat setting,

cooking time, etc.) for your cookware, rec-

ipes and quantities when you use this appli-

ance.

Baking and roasting table

CAKES

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Whisked recip-

ies

2 170 2 (1

and 3)

165 45-60 In cake mould

Shortbread

dough

2 170 2 (1

and 3)

160 24-34 In cake mould

Butter-milk

cheese cake

1 170 2 165 60-80 In cake mould 26 cm

Apple cake (Ap-

ple pie)

1 170 2 (1

and 3)

160 100-120 2 cake moulds of 20 cm

on the wire shelf

Strudel 2 175 2 150 60-80 On baking tray

Jam- tart 2 170 2 (1

and 3)

160 30-40 In cake mould 26 cm

Fruit cake 2 170 2 155 60-70 In cake mould 26 cm

Sponge cake

(Fatless sponge

cake)

2 170 2 160 35-45 In cake mould 26 cm

Christmas

cake/Rich fruit

cake

2 170 2 160 50-60 In cake mould 20 cm

Plum cake 2 170 2 165 50-60

In bread tin

1)

Small cakes 3 170 3 (1

and 3)

165 20-30 On flat baking tray

Biscuits 3 150 3 (1

and 3)

140 20-30

On flat baking tray

1)

Meringues 3 100 3 115 90-120 On flat baking tray

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