ANDI AFPH301CX Benutzerhandbuch - Seite 5

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INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN

Q.ty
Dish
PASTRY:
Soft dough:
Cake
Sponge cake
Short bread:
Fruit tart
Leaven dough:
Paradise cake
Margareth cake
Chocolate cake
Albumes sweet:
Meringue
Puff pastry:
«Vol au vent»
Puff pastry
MEAT
1
1 /2
kg.
Roast beef
1 kg.
Roast veal
2 kg.
Veal stew
1
1 /2
kg.
Roast lamb
1 /2
1
kg.
Roast kid
1
1 /2
kg.
Leg of roe-buck
1 /2
1
kg.
Leg of wild boar
POULTRY:
Roast pigeon
2 kg.
Turkey
4 kg.
Goose
1 /2
2
kg.
Duck
1
1 /2
kg.
Chicken
1 /2
2
kg.
Capon
FISH:
Trout
1 kg.
Cod-fish
VARIOUS:
Lasagne
Soufflés
Cream puff (beignets)
Pizza

INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH FAN OVEN

Q.ty
Dish
PASTRY:
Soft doughs:
Cake
Sponge cake
Tart
Short bread:
Apple pie
Tart
Leaven doughs:
Cake
Ring-shaped cake
Biscuits
Albumes sweet:
Meringue
Puff pastry:
Small «vol au vent»
MEAT
Pork:
1 kg.
Roast
1 kg.
Cutlet
1 kg.
Filet
1
1 /2
kg.
Leg
1 kg.
Meat-roll
1
1 /2
kg.
Sausage
Beef:
1 kg.
Spit
1 kg.
Filet
1 kg.
Roast beef
1 kg.
Roast potatoes
Veal:
1 kg.
Leg
1 kg.
Roast
2 kg.
Hock
1 kg.
Breast
Lamb:
1 kg.
Leg
1 kg.
Shoulder
Mutton:
1 kg.
Shoulder
1 /2
1
kg.
Leg
1 /2
1
kg.
Breast
Game:
1 kg.
Roast pheasant
2 kg.
Roast hare
Rabbit
Poultry:
1
1 /2
kg.
Turkey
1 kg.
Guinea-fowl
2 kg.
Duck
1 kg.
Chicken
1 kg.
Devil chicken
FISH:
1 /2
1
kg.
Dentex
1 kg.
Gratinated sole
VARIOUS:
Lasagne
Cannelloni
Pizza
Maraschino pudding
Cream puff
Soufflés
Baked apples
Oven temperatures
Shelf position
Cooking time
in °C
from the bottom
in minutes
175
1st shelf
170
1st shelf
180-190
1st shelf
160
1st shelf
160
1st shelf
160
1st shelf
100
1st shelf
200
1st shelf
200
1st shelf
190
1st shelf
150-160
1st shelf
120-150
170-190
1st shelf
150-160
1st shelf
150-160
1st shelf
200
1st shelf
190
1st shelf
150-160
1st shelf
150
1st shelf
180-240
160
1st shelf
240-270
175
1st shelf
90-150
170
1st shelf
170
1st shelf
120-150
200
1st shelf
190
1st shelf
200
1st shelf
180-200
1st shelf
200
1st shelf
200
1st shelf
Oven temperature
Shelf position from
Cooking time
in °C
the bottom
in minutes
175
2nd shelf
170
2nd shelf
170
2nd shelf
200
2nd shelf
200
3rd shelf
170
2nd shelf
170
2nd shelf
180
2nd shelf
110
1st and 2nd shelf
200
2nd shelf
220
2nd shelf
200
1st shelf
200
1st shelf
200
1st shelf
180
2nd shelf
170
1st shelf
220
1st shelf
220
1st shelf
240
2nd shelf
230
1st shelf
200
1st shelf
180
2nd shelf
180
1st shelf
180
1st shelf
200
2nd shelf
175
1st shelf
180
1st shelf
200
1st shelf
180
1st shelf
200
1st shelf
175
1st shelf
175
1st shelf
180
2nd shelf
180
2nd shelf
180
1st shelf
175
2nd shelf
200
1st shelf
180
1st shelf
200
1st shelf
200
2nd shelf
200
2nd shelf
200
1 e 2nd shelf
175
1st shelf
175
2nd shelf
175
1st shelf
180
1st shelf
8

MULTIFUNCTIONAL OVEN A 5 FUNCTIONS

40-50
30
225
20-30
40-45
40-45
25-35
90
20
20
90
60-90
60-75
50-60
90
120
45
60-80
15-25
50
40
20
20
20
45
35
40
35
30
35
40
25
35
20
90
60
60
90
85
45
95
75
45
45
95
90
100
60
95
70
85
90
70
70
75
75
70
65
90
75
75
45
25
40
40
45
45
20
35
60
Note: the oven must be used with the door closed.
max
N.B.: All functions will start after selecting the oven temperature with the thermostat knob.
50
The oven is fitted with:
• a lower heating element;
75
• an upper heating element, which according to the cooking mode can be used for grilling
or baking.
200
100
• a circular heating element, which surrounds the fan.
175
125
150
N.B.: The oven light switches on and remains on upon activation of one the functions
mentioned below.
Natural convection
Both the lower and upper heating elements operate together. This is the traditional cooking,
very good for roasting joints, ideal for biscuits, baked apples and crisping food. You obtain
50 ÷ MAX
very good results when cooking on a shelf adjusting the temperature between 50 and
MAX°C.
Lower heating element
50 ÷ MAX
This function is particularly indicated for cooking from the bottom, warming up food or
sterilizing glass jars. It is also indicated for food requiring long and slow cookings, i.e.
casserole. This function can be used between 50 and MAX°C.
Fan-assisted natural convection
Both the top and bottom elements are on, as is the fan. This is the conventional cooking
50 ÷ MAX
method, excellent for a variety of foods. It produces good results for cooking on one level
-- ideal for biscuits, cakes and canapés --
This function can be used between 50 and MAX°C.
Fan-assisted bottom element
50 ÷ MAX
The air, heated by the grill element, is drawn in by the fan, which circulates it on the food
at the desired temperature between 50 and MAX°C. This function can be used for sterilizing
food
Fan-assisted forced-air grill
The air, heated by the grill element, is drawn in by the fan and circulated on the food at
50 ÷ 200
the desired temperature between 50 and 200°C. The forced-air grill is a valid substitute
for a turnspit, and gives excellent results with poultry, sausages and red meats, even in
large amounts.
5