Oven
function
Temp.
in ˚C
Time in
minutes meat
Oven
function
Time in minutes
meat and extras
Level
Braised beef 1 kg
Brussels sprouts, Polenta
180 50 - 60 30 - 35
1
3
Roast pork 1 kg
Potato, vegetable, gravy
180 40 - 50 30 - 35
1
3
Roast veal 1 kg
Rice, vegetable
180 40 - 50 30 - 35
1
3
Fan and steam cooking in succession
Settings, see «instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
- The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C.
- In order to be able to start the steam cooking function, the oven must cool down to a temperature of
approx. 80 °C (see temperature indicator). To achieve faster cool down open the oven doors.
Roast pork
P9
Preparation
Take meat out of fridge 1 hour in advance.
for 4-6 persons
Preparation
Wash pork and dry with kitchen towel. Mix the spices with
groundnut oil and brush evenly over the meat. Place in roasting
tin and then start roasting. Turn the meat half way through the
roasting time.
Baking tin
Pyrex ceramic dish or cast iron roasting tin Baking with preheating
Ingredients
Roast pork (neck) 1000 g
Groundnut oil
2 tbsp
Salt, pepper, Paprika, a little mustard
Variants:
1. line with dried plums
2. add vegetables, onions, sauce, wine after halfway through the roasting time
Backing:
Interval cooking 180 °C groove 2 90 min
Add water via water tray 200 ml
Turn after 30 min.
Internal temperature 75 °C
P8
Preparation
Take meat out of fridge 1 hour in advance
.
Internal temperature 60 °C (rose)
Apple strudel
P10
Preparation
- 1 orig.
griddle
- 2 rolls of pastry formed
- all ingredients room temperature
- peel apples, remove core and cut into 12 pieces
Ingredients topping
Pastry
(1.5 rolls) 480 g
Wrap the other half of the
dough in transparent film and freeze
Hazelnut grated
50 g
Apples 1000 g
Ingredients cast
2 eggs 100 g
Sugar 50 g
Salt 3 g
Cream 200 g
Preparation cast
Stir eggs, sugar and salt until smooth and the sugar
has dissolved, then mix in the cream.
Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position cut apples. Place the cast over
the apples.
Baking without preheating
Fan cooking 190 °C groove 3 55 min
If lumps appear, prick at once.
Braided bread
P11
Preparation
- Baking dish: orig. griddle with baking paper
- All ingredients room temperature
(1slice 885 g)
Finishing
Split the dough into 4 large same-sized pieces, form these into approx. 40 cm
long strips and interweave every 2 sections. Drop these sections onto the plate,
leave for 20 min. and brush with egg.
Ingredients dough
Plain flour 500 g
Sugar 5 g
Salt 10 g
Yeast 20 g
Butter 50 g
1 egg 50 g
Milk 250 g
Baking without preheating
Fan cooking 190 °C groove 2 40 min
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave
the dough covered for 30 min, beat 3 times during
this time.
Farmhouse bread
P12
(1slice 980 g)
Finishing
Split the dough into 2 large same-sized pieces, form into a round shape and leave
covered for approx. 20 minutes. Before baking, flour the dough and cut 3mm
deep diagonally with a sharp blade.
Ingredients dough
Semi-white flour 400 g
Rye flour 150 g
Salt 10 g
Yeast 20 g
Milk 200 g
Water 200 g
Baking without preheating
Interval cooking 200 °C groove 2 55 min
Add water via water tray 200 ml
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave the
dough covered for 30-40 min, beat 2-3 times during
this time.
Preparation
Wash beef steak, dry with kitchen
towel and season. Heat oil in frying
pan. Sear the beef steak well on all
sides (10 min). Cook with low
temperature automatic
(120 - 80 °C).
Backing tin
Pyrex ceramic dish or cast
iron roasting tin without lid
.
Ingredients
Beef steak
1000 g
Groundnut oil 2 tbsp
Salt, pepper, Paprika, spices
Baking with preheating
120 °C / 10 min:
Low temperature
80 °C groove 2 140 min
Roast beef
for 4-6 persons
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