Bauknecht BCVM 8100/ PT Bedienungsanleitung PDF herunterladen (Seite 35)

IT33

SPECIAL FUNCTIONS

DEFROST

To speed up defrosting of food. It is advisable to place food on the middle level. It is advisable

to leave food in its packaging to prevent it from becoming dry on the outside.

KEEP WARM

For keeping just-cooked food (e.g. meat, fried food, flans) hot and crisp. It is advisable to place

food on the middle level. The function will not activate if the temperature in the oven is above

65°C.

RISING

For optimum rising of sweet or savoury dough. In order to preserve the quality of proving, the

function will not activate if the temperature in the oven is above 40°C. Place dough on the 2nd

level. The oven does not have to be preheated.

CONVENIENCE

For cooking ready-made foods, kept at room temperature or in refrigerated counters (biscuits,

liquid cake mixtures, muffins, first courses and bakery products). The function cooks all dishes

quickly and gently; it can also be used to heat already cooked food. Follow the instructions on

the food packaging. The oven does not have to be preheated.

MAXI COOKING

For cooking large pieces of meat (over 2.5 kg). Use the 1st or 2nd level, depending on the size

of the meat. The oven does not have to be preheated. It is advisable to turn the meat over

during cooking, to obtain even browning on both sides. It is preferable to baste the meat every

now and again so that it does not become too dry.

FROZEN

FOODS

Lasagne

The function automatically selects the ideal cooking temperature and mode for 5 different

categories of ready frozen food. Use the 2nd or 3rd level. The oven does not have to be

preheated.

Pizza

Strudel

French fries

Bread

Custom The temperature can be set from 50 to 250°C to cook other types of products.

SLOW

COOKING

Slow - Meat

To gently cook meat (at 90° C) and fish (at 85 °C). This function carries out slow cooking to keep

the meat more tender and succulent. Thanks to the low temperature, the food does not brown

on the outside and the end result is similar to steam cooking. For roasts, it is advisable to brown

the meat in the pan first in order to help keep the juices inside. Cooking times range from 2

hours for fish of approx. 300g., to 4-7 hours for roasts of 1 - 3 kg.

Slow - Fish

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