Bauknecht BIVMS 8100 IXL Bedienungsanleitung PDF herunterladen (Seite 26)

EN26

How to read the cooking table

The table indicates the best function to use for a given food, to be cooked on one or more shelves at the

same time. Cooking times start from the moment food is placed in the oven, excluding preheating (when

required). The cooking temperatures are only a guide and depend on the amount of food and type of

accessory used. Use the lowest recommended values to begin with and if cooking results are not those

desired, use higher values. It is advisable to use the accessories supplied and preferably dark coloured

metal cake tins and pans. Pots and accessories in Pyrex or ceramic can also be used, but cooking times will

be slightly longer. To obtain best results, carefully follow the advice given in the cooking table for the

choice of accessories (supplied) to be placed on the various shelves.

Cooking different foods at the same time

Using the “FORCED AIR” function, different foods (e.g. fish and vegetables) requiring the same temperature

can be cooked on different shelves at the same time. Remove the food requiring shorter cooking times and

leave food requiring longer times to continue cooking.

Cakes

- Bake delicate cakes with the conventional function on a single level. Use dark coloured metal cake

tins and always place them on the rack provided. To bake on more than one level, select the forced air

function and stagger the position of cake tins on the racks, to favour circulation of the air.

- To check if a raising cake is baked, insert a toothpick into the top of the cake. If the toothpick comes

out dry, the cake is ready.

- When using non-stick cake tins, do not butter the edges, as the cake may not rise evenly at the edges.

- If the cake “sinks” during baking, set a lower temperature the next time, even reducing the amount of

liquid and mixing more gently.

- For sweets with moist fillings (cheesecake or fruit pies) use the “CONVECTION BAKE” function. If the

base of the cake is too soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs

or biscuit crumbs before adding the filling.

Meat

- Use any type of pan or baking dish suitable for the size of the piece of meat being cooked. For roasts,

it is advisable to add a little stock on the bottom of the pan, basting the meat during cooking to give

it flavour. When the roast is ready, leave it in the oven for another 10-15 minutes, or wrap it in

aluminium foil.

- To grill pieces of meat, choose cuts having the same thickness in order to obtain even cooking. Very

thick pieces of meat require longer cooking times. To prevent the meat from burning on the outside,

place the rack on a lower level, keeping it further away from the grill. Turn the meat two thirds of the

way through cooking.

To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the

rack on which the meat is placed. Top-up when necessary.

Pizza

Lightly grease the pans to obtain a pizza with a crispy base. Sprinkle the mozzarella over the pizza two

thirds of the way through cooking.

Rising function (only in some models)

It is advisable to always cover the dough with a damp cloth before placing it in the oven. Rising times with

this function are reduced by about a third compared to proving at room temperature (20-25°C). The rising

time for 1 kg of pizza dough is about one hour.

Cooking in Induction Mode

- Always position the cooking vessel in the centre of the induction plate to ensure uniform cooking

heat.

- The induction plate may be pulled out to check or stir the food and the door can be kept open during

this operation.

- It is advisable to use baking parchment for any meat or fish dishes because, as well as guaranteeing

optimum cooking results, it also allows better and faster cleaning of the induction plate, especially

when sauces are used.

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