Bauknecht BIVMS 8100 IXL Bedienungsanleitung PDF herunterladen (Seite 23)

EN23

Savoury pies

(vegetable pie,

quiche lorraine)

- 2 180-190 40-55 Cake tin on rack

- 1-4 180-190 45-70

Level 4: cake tin on rack

Level 1: cake tin on rack

- 1-3-5 180-190 45-70*

Level 5: cake tin on rack

Level 3: cake tin on rack

Level 1: drip-tray or baking

tray + cake tin

Vols-au-vent / Puff

pastry savouries

- 3 190-200 20-30 Drip-tray or baking tray

- 1-4 180-190 20-40

Level 4: pan on rack

Level 1: drip-tray or baking

tray

- 1-3-5 180-190 20-40*

Level 5: pan on rack

Level 3: pan on rack

Level 1: drip-tray or baking

tray

Lasagna / Baked

pasta / Cannelloni /

Flans

- 3 190-200 45-65 Drip-tray or pan on rack

Lamb / Veal / Beef /

Pork 1 Kg

- 3 190-200 80-110 Drip-tray or pan on rack

Chicken / Rabbit /

Duck 1 Kg

- 3 200-230 50-100 Drip-tray or pan on rack

Turkey / Goose 3 Kg - 2 190-200 80-130 Drip-tray or pan on rack

Baked fish / en pap-

illote (fillet, whole)

- 3 180-200 40-60 Drip-tray or pan on rack

Stuffed vegetables

(tomatoes, cour-

gettes, aubergines)

- 2 180-200 50-60 Pan on rack

Toa st - 5 High 3-6 Rack

Fish fillets / steaks - 4 Medium 20-30

Level 4: rack (turn food

halfway through cooking)

Level 3: drip-tray with water

Sausages / Kebabs /

Spare ribs / Ham-

burgers

- 5

Medium-

High

15-30

Level 5: rack (turn food

halfway through cooking)

Level 4: drip-tray with water

Roast chicken

1-1.3 Kg

- 2 Medium 55-70

Level 2: rack (turn food two

thirds of the way through

cooking)

Level 1: drip-tray with water

- 2 High 80-110

Level 2: turnspit (if present)

Level 1: drip-tray with water

Roast beef rare 1 Kg - 3 Medium 35-50

Pan on rack (turn food two

thirds of the way through

cooking if necessary)

Leg of lamb / Shanks - 3 Medium 60-90

Drip-tray or pan on rack (turn

food two thirds of the way

through cooking if

necessary)

Recipe Function Pre-

heating

Shelf (from

bottom)

Temp.

(°C)

Time

(min)

Accessories and notes

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