Comfee CHK65UE - Application; Roasting; Baking; Grilling and roasting

2
6
A
pplication
Ba
kingRoasting
F
or baking, the top and bottom may be
used. If in the baking table no special pastries types are
specied, select the information to a similar pastry or
cake.
T
op and bottom heat
• U
se a rack level.
• The top and bottom heat is particularly suitable for baking
dry cakes, bread and biscuit.
• Use dark baking tins. Light brown bakeware worse, be-
cause they reect the heat.
• Make bakeware on the rack.
For roasting the top and bottom heat or hot air can be
used.
• Tableware made of enamel, re resistant glass, clay (clay
pot) or cast iron use.
• Are unfavorable Brattöpfe stainless steel because they
reect the heat.
• In the open dish of roast browns faster. For very large fry-
ing the rust is in conjunction with the drip pan.
• A covered stays juicy roast and the oven does not pollute.
Notes
• Ro
asting times depend on the type, weight and quality of
the meat.
• Always ensure suicient liquid in the frying vessel or the
roasting pan so that any escaping fat and meat juices do
not burn (odors).
• Give rst roast with the sideboard page in the frypot and
turn half way through cooking time.
• When roasting larger pieces of meat reinforced produces
steam, which condenses on the oven door. The function
is not aected. Please wipe dry aer frying. Do not let the
roast cool in the closed oven.
G
rilling and roasting
F
or grilling and browning, use the full-width grill or Gril-
ling/Frying system.
Caution: Risk of burns when operating the grill. The
extreme heat of the parts are very hot. Therefore,
use kitchen gloves and tongs.
• Constantly observe the grilling process. Food can burn
very rapidly by the intense heat.
• Always keep children away.
N
otes
• F
ood is grilled in the closed oven door. Shortly preheat the
grill element.
• Brush in the grill with oil, so the grilled food does not stick.
• Laying Flat grilling on the grill and insert the drip pan to
catch the meat juices.
• Plain washers only once, larger pieces several times con-
tact with barbecue tongs.
• Dark meat types tan better and faster than light meat from
pork or veal.
• Aer grilling, clean the oven and the accessories, so that
the dirt doesn’t stick rmly.
!