Loading ...
Loading ...
Loading ...
MEAT :
It is better not to salt meats until after cooking as salt encourages
the meat to splatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the
oven cold. The cooking time is longer than in a preheated oven,
but it cooks through to the centre better as the heat has more time
to penetrate the joint.
CORRECT PRE-HEATING IS THE BASIS OF SUCCESSFUL
RED MEAT COOKERY.
CAKE - PASTRIES AND BISCUITS :
Avoid using shiny moulds because they reflect heat and can spoil
your cakes. If your cakes brown too quickly, cover them with
greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards.
If not the heat is reflected by the shiny surface and does not
penetrate the cake.
Avoid opening the door during the first 20 to 25 minutes of
cooking: sponge cake, soufflés, brioche, etc., will tend to fall.
You can check if cakes are done, by pricking the centre with a
knife blade or metal knitting needle. If the blade comes out nice
and dry, your cake is ready, and you can stop the cooking. If the
blade comes out moist or with bits of cake attached, continue
baking but slightly lower the thermostat so that it finished off without
burning.
The following instructions are for guidance only. You may
wish to alter them according to your own experience or your
personal taste.
Pre-heating times :
. 20 minutes between 210 and 230°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
THE OVEN USE
IMPORTANT : always keep small children away from the Trio
while it is in use. If the Trio is fitted with a lid, lift it up before use.
VERY IMPORTANT : the oven and the dishwaher cannot be used
at the same time.
To use the oven, you have to close the dishwasher.
THE COOKING METHODS
(According to the model)
Conventional cooking : the top and bottom heating elements
are used together.
This method is ideal for all traditional roasting and baking, for
sealing red meats, roast beef, leg of lamb, bread, flaky pastry.
Preheat the oven for about ten minutes and place the cooking
meat in the mid shelf position.
Grill : using the top-heating element. Success is guaranteed
for mixed grills, kebabs and "gratin dishes". Five minutes
preheating is required to get the element hot.
Rotisserie : using the top-heating element in conjunction
with the rotisserie providing the real flavour of a traditional roast.
. Remove all accessories from the oven.
. Place the drip tray on the oven bottom.
. Skewer the food to be cooked and centre it between the two
forks.
. Fit the skewer into the bracket and slide the bracket and skewer
on to the second level. The end of the skewer will then be facing
the slot in the drive mechanism.
. Fit the skewer into the drive mechanism.
Rotisserie and conventional cooking : using in the same
time the rotisserie and the conventional cooking. It allows to
save time when cooking. However, you have to take care of
placing the shelf with rails up side down, with rails towards the
top and place the drip tray on it.
: using the top heating element with the
fan circulating the air inside the oven. Ideal for cooking thick
food items, whole pieces such as roast pork, poultry etc..
Preheating is necessary for red meats but not for white meats.
Slide the drip tray under the shelf to collect juices. Make sure
that the food is not too close to the grill. Turn the food over
halfway through cooking.
both top and bottom heating elements are
used with the fan circulating the air inside the oven. We
recommend you use this method for poultry, pastries, fish and
vegetables.. heat penetrates into the food better and both the
cooking and preheating times are reduced.
USE
Turn the control
knob on the
requesting cooking
method and set a
temperature :
Temperature from 65°C to 230°C
Turn the control knob of the circuit-breaker timer to the Hand
position or on a programming duration.
thermostat is working. It goes on and off regularly
during the cooking time.
COOKING ADVICES
USE
Conventional cooking
Grill
Rotisserie
Rotisserie + Conventional
cooking
Temperature 230°C
Temperature 230°C
Temperature 230°C
Fan assisted grill
Fan cooking
Temperature 230°C
Temperature from 65°C to 230°C
°C P
65
90
115
140
165
190
210
230
1 - 1,5 kg
QUANTITY FOOD
Oven
Temperature
in °C
Shelf
position from
the bottom
Cooking
time
in minutes
FISH
1 kg
Trout 200 1 15 / 25
Whiting 190 1 50
MEAT
1 - 1,5 kg Roast-beef 190 1 90
1 kg
Roast
veal
150 / 160 1 120 / 150
2 kg
Blanquette
of veal
170 / 190 1 60 / 90
Leg
of lamp
150 / 160 1 60 / 75
1 - 1,5 kg
Leg
of mutton
150 / 160 1 50 / 60
POULTRY
2 kg
Pigeons
150 / 160 1 45
4 kg Goose 160 1 240 / 270
2 - 2,5 kg Duck 175 1 90 / 150
1 - 1,5 kg Chicken 170 1 60 / 80
VARIOUS
Lasagne 200 1 40
Soufflès 200 1 20
Fritter 200 1 20
Pizza 200 1 20
PASTRY
175 1 40 / 50
Tart with
fruits
180 / 190 1 20 / 30
Biscuit
(leaven dough)
160 1 40 / 45
Meringue 100 1 90
Puff pastry 200 1 20
Buckwheat
cake
11 GB
Loading ...
Loading ...
Loading ...