Whirlpool CH10450GF S Instruções de Utilização descarregar pdf (Página 16)

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Fan Oven Cooking

Food

Pre-heat Temperature and Time Position in Oven

Scones Yes210/220°C approx. 8 - 10 mins.Runner 3

Small CakesYes 160/170°C approx. 15 - 20 mins.Runner 3

Victoria Sandwich No 160/170°C approx. 20 - 25 mins.Runner3

Sponge Sandwich (fatless) Yes 160/170°C approx. 15 - 20 mins.Runner 3

Swiss Roll Yes170/180°C approx. 12 - 15 mins.Runner 3

Rich Fruit cakesNo120/130°C dependent on useRunner 2

Semi-Rich CakesNo 140/150°C approx. 1¼ - 2¼ hrs. Runner 3

Shortcrust Pastry No 180/190°C approx. 45 - 50 mins.Runner 2

Puff Pastry No 190/200°C dependent on useRunner 2 & 5

Yorkshire PuddingYes 170/180°C approx. 40 - 45 mins.Runner 3

Individual Yorkshire Pudding Yes180/190°C approx. 20 - 25 mins.Runner 3

Milk PuddingNo 130/140°C approx. 1¼ - 2¼ hrs. Runner 2

Baked CustardNo 140/150°C approx. 40 - 50 mins.Runner 2

BreadYes 200/210°C approx. 40 - 45 mins.Runner 2

MeringuesNo70/80°C approx. 3 - 4 hrs. Runner 1

The ‘slow cook’ setting

With the fanned oven thermostat set to 90° the oven can be used for slow

cooking - The ‘Slow Cook’ setting.

PREPARING FOOD FOR SLOW COOKING

1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a

minimum 6 hours. They will ‘hold’ at this setting for a further hour but

marked deterioration in appearance will be noticed in some cases.

2. Joints of meat and poultry should be cooked at 170° for 30 minutes before

turning to the ‘Slow Cook’ setting and never be cooked lower than the

middle shelf position.

3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should

not be cooked using the ‘Slow Cook’ setting.

4. Always stand covered joints on a rack over the meat tin to allow good air

circulation.

5. A meat thermometer should be used when cooking pork joints and poultry.

The internal temperature of the food should reach at least 88°C.

6. This method is unsuitable for stuffed meat and stuffed poultry.

7. Always bring soups, casseroles and liquids to the boil before putting in

the oven.

8. Cover casseroles with foil and then the lid to prevent loss of moisture.

9. Always thaw frozen food completely before cooking.

10. Root vegetables will cook better if cut into small pieces.

11. Adjust seasonings and thickenings at the end of the cooking time.

12. Use the zones of heat in the oven, e.g. meringues and milk puddings can

be cooked lower in the oven whilst other dishes requiring greater heat

can be cooked above them.

13. Egg and sh dishes need only 1-5 hours cooking and should be included

in day cooking sessions, when they can be observed from time to time.

14. Dried red kidney beans must be boiled for a minimum of ten minutes after

soaking, before inclusion in any dish.

Warming compartment

The warming compartment is situated at the bottom right hand side of the

cooker. It can be used for keeping plates or food warm. It is not designed as

a ‘Slow Cook’ oven.

with a bone. The weight of stufng should be added to the oven ready

weight of the meat / poultry to calculate roasting times.

NOTE: Remember to switch off the oven control after cooking is nished. If

the door of the oven is left open for long periods of time with the control switch

ON, then the grill element will become hot. The correct positioning of food is

indicated in the temperature charts.

It is not necessary to pre-heat the fan oven before roasting.

Note: Where times are stated, they are approximate only.

The most accurate method of testing the readiness of joints of meat or whole

poultry is to insert a meat thermometer into the thickest part of a joint, or the

thickest part of poultry thighs, during the cooking period.

The meat thermometer will indicate when the required internal temp has

been reached.

Beef

Rare: 60°C

Medium: 70°C

Well Done: 75°C

Lamb: 80°C

Pork: 90°C

Veal: 75°C

Poultry: 90°C

Note: If soft margarine is used for cake making, temperatures recommended

by the manufacturers should be followed.Temperatures recommended in this

chart refer to cakes made with block margarines or butter only.

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