Ariston MB 91 AUS Handbuch für Installation und Gebrauch - Seite 9
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I used more than one level and they are not all at the
same cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.
Cooking Pizza
For best results when cooking pizza use the "Ventilation
mode"
:
•
Preheat the oven for at least 10 minutes;
•
Use a light aluminum pizza pan, placing it on the broiler
supplied with the oven. If the dripping-pan is used, this
will extend the cooking time, making it difficult to get a
crispy crust;
•
Do not open the oven door frequently while the pizza
is cooking;
•
If the pizza has a lot of toppings (three of four), it is
recommended that the mozzarella cheese be placed
on top halfway through the cooking process;
STATIC OVEN COOKING
Type of dish
Pastries and cakes
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry biscuits
Mille feuilles
Short pastry
GRILLING
Type of dish
Chops (0.5 kg)
Sausages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a
certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and
then increase them if necessary.
st
The 1
guide rail is understood as being the lowest position.
Temperature
Cooking time
(°C)
minutes
130
60 - 70
130
30 - 40
150
20 - 30
160
40 - 50
160
40 - 50
170
30 - 40
170
40 - 50
200
15 - 20
200
15 - 20
200
15 - 20
200
15 - 20
Cooking Fish and Meat
Meat must weigh at least 1 Kg in order to prevent it from
drying out. When cooking white meat, fowl and fish, use
low temperature settings (150
should be well done on the outside while tender and juicy
in the inside, it is a good idea to start with a high tempera-
°
ture setting (200
C-220
oven down afterwards. In general, the larger the roast, the
lower the temperature setting. Place the meat on the centre
of the rack and place the dripping pan beneath it to catch
the fat.
Make sure that the rack is inserted so that it is in the
centre of the oven. If you would like to increase the amount
of heat from below, use the low rack heights. For savory
roasts (especially duck and wild game), dress the meat
with lard or bacon on the top.
Type of dish
Meat
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2 1/2 - 3 kg)
Braised beef (1 - 1 1/2 kg)
Leg of lamb
Roast hare (2 kg)
Roast pheasant
Chicken (1 - 1 1/2 kg)
Fish
Cooking time
8
°
°
C-200
C). For red meat that
°
C) for a short time, then turn the
Temperature
Cooking time
(°C)
hours
160
3 - 4 1/2
160
4 - 4 1/2
170
1 1/2 - 2 1/2
170
2 - 2 1/2
160
3 - 3 1/2
160
1 - 1 1/2
160
1 - 1 1/2
160
1 - 1 1/2
170
1 - 1 1/2
minutes
200
15 - 25
Position
(minutes)
of shell
min. 25
3
rd
guide rail
nd
min. 15
2
guide rail
min. 60
1
st
guide rail
min. 60
-
min. 60
-