Bauknecht BLVM 8100/SW Bedienungsanleitung PDF herunterladen (Seite 35)

GB33

SPECIAL

DEFROST

To speed up defrosting of food. Place food on the middle shelf. Leave food

in its packaging in order to prevent it from drying out on the outside.

KEEP WARM

For keeping just-cooked food hot and crisp (e.g.: meat, fried food or flans).

Place food on the middle shelf. The function will not activate if the

temperature in the oven is above 65°C.

RISING

For optimal rising of sweet or savoury dough. To safeguard the quality of

proving, the function will not activate if the temperature in the oven is

above 40°C. Place the dough on the 2nd shelf. The oven does not have to

be preheated.

CONVENIENCE

Cooking ready meals kept at room temperature or from refrigerated

cabinets (biscuits, liquid cake mixtures, muffins, first courses and bakery

products). This function gently cooks all food quickly; it can also be used

to reheat cooked food. Follow the instructions on the food packaging. The

oven does not have to be preheated.

MAXI COOKING

To cook large joints of meat (above 2.5 kg). Use the 1st or 3rd shelves,

depending on the size of the joint. The oven does not have to be

preheated. It is advisable to turn the meat over during cooking for more

even browning. It is best to baste the meat every now and again to

prevent it from drying out.

FROZEN

FOOD

Lasagne

The function automatically selects the ideal cooking temperature and

mode for 5 different types of ready frozen food. Use the 2nd or 3rd shelf.

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

product.

SLOW

COOKING

Slow

Cooking

Meat

To gently cook meat (at 90°C) and fish (at 85°C). This function offers slow

cooking which ensures the food remains 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 roast joints, brown in the pan first in

order to seal in the meats natural juices. Cooking times range from 2 hours

for fish weighing approx. 300 g., to 4-7 hours for joints weighing from 1 Kg

to 3 kg.

Slow

Cooking

Fish

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