Bauknecht BSZ 5800 SW Program Chart

BSZ 5800 SW
Bauknecht
Brand
Bauknecht
Model
BSZ 5800 SW
Type
Program Chart

This manual is also suitable for

BSZ 5800
PRODUCT DESCRIPTION SHEET
DE AT NL BE GR NO SE DK FI GB
5019 410 56008
1.
Control panel
2.
Cooling fan (not visible)
3.
Grill heating element
4.
Top heating element
5.
Oven light
6.
Fan
7.
Bottom heating element (not visible)
8.
Oven cool door
ACCESSORIES
CONTROL PANEL
1. Selector knob
2. Oven thermostat knob
3. Oven temperature red lamp
First
Highest
level
level
Aluminium baking tray:
Wire Shelf:
HOW TO OPERATE THE OVEN
Turn the oven selector knob to the desired cooking function.
The oven lamp switches on.
Turn the thermostat knob clockwise to the required temperature. The red thermostat indicator light
switches on. When the required temperature is reached the red thermostat indicator light switches off.
At the end of cooking:
Turn the knobs back to 0.
Oven functions table
Function Description of function
0OVEN OFF
-
LAMP
To switch on the oven light.
CONVENTIONAL COOKING
To cook any foodstuff.
Pre-heat the oven to the desired cooking temperature and place the food
inside as soon as the red thermostat indicator switches off.
It is advisable to use the second level.
PASTRY
To cook on 2 levels.
Oven pre-heating is not necessary (except for pizzas and focaccia).
Switch the position of the dishes inside the oven during cooking time.
GRILL
Use the grill function to cook small pieces of meat (sirloin steaks, kebabs,
sausages) and for making toast.
Preheat the oven for 3/5 minutes.
When cooking meat, to avoid spatters of fat and smoke, pour a little water
into the drip tray.
Turn over the meat while grilling.
TURBO GRILL
This function is ideal to cook large chunks of meat (roast beef, roast
joints).
Preheat the oven for 3/5 minutes.
During cooking the door must remain closed.
When cooking meat, to avoid spatters of fat and smoke, pour a little water
into the drip tray.
Turn over the meat while grilling.
DEFROSTING
Ideal for thawing frozen food at room temperature.
Leave the food in its packaging to prevent it from drying.
COOKING CHART
CONVENTIONAL COOKING
PASTRY
N.B.:
Cooking times and temperatures are approximate only.
Food
Level
(from the
bottom)
Tempera-
ture
(°C)
Cooking
time
(minutes)
Tempera-
ture
°C
Level
(from the
bottom)
Cooking
time
(minutes)
Meat
Lamb (1,5 kg) 2 200 90-120 180 2 80-110
Kid(1,5kg) 2 200 90-120 180 2 80-110
Mutton (1,5 kg) 2 200 90-120 180 2 80-110
Veal (1,5 kg) 2 180 90-120 170 2 80-110
Beef (1 kg) 2 180 90-120 170 2 80-110
Pork (1 kg) 2 180 100-130 170 2 90-120
Rabbit (1,5 kg) 2 180 100-110 170 2 90-120
Chicken (1 kg) 2 200 65-75 200 2 65-75
Turkey (3 kg) 2 180 180-200 180 2 180-200
Goose (2 kg) 2 180 140-160 180 2 140-160
Duck (1,5 kg) 2 180 90-120 180 2 90-110
Fish (~ 1 kg)
Gilthead 2 180 45-55 170 2 45-55
Bass 2 180 60-80 170 2 60-80
Salmon 2 180 60-80 170 2 60-80
Tuna 2 180 60-80 170 2 60-80
Trout 2 180 45-55 170 2 45-55
Fish cutlets (kg. 1)
Swordfish 2 170 35-45 170 2 35-45
Tuna 2 170 35-45 170 2 35-45
Salmon 2 170 35-45 170 2 35-45
Cod 2 170 35-45 170 2 35-45
Vegetables
Stuffed peppers 2 180 50-70 170 2 50-70
Stuffed tomatoes 2 180 50-70 170 2 50-70
Baked potatoes 2 180 40-50 180 2 40-50
Raw vegetables au gratin 2 180 40-50 180 2 40-50
Sweets etc.
Raising cakes 2 150 35-45 150 2 35-45
Cake with filling
(fruit - cheese)
2 160 60-80 160 2 60-80
Tarts 2 170 30-40 170 2 30-40
Applestrudel 2 180 40-50 180 2 40-50
Biscuits 2 140 20-35 140 2-4 20-35
Cream puff pastries 2 150 30-40 150 2-4 30-40
Pies 2 160 50-60 160 2 50-60
Bread 2 180 30-40 180 2 30-40
pizza 2 225 10-15 225 2 10-15
Lasagna 2 180 35-45 180 2 35-45
Vol-au-vents 2 180 15-25 180 2-4 15-25
Soufflès 2 160 40-50 160 2 40-50
GRILL
TURBO GRILL
Food
Temperature
(°C)
Level
(form the
bottom)
Cooking
Time
(Mins.)
Temperature
(°C)
Level
(form the
bottom)
Cooking
Time
(Mins.)
Sirloin steak 200 4 25-35 225 3 20-30
Cutlets 200 4 20-30 225 3 15-25
Sausages 200 4 25-35 225 3 20-30
Pork chops 200 4 20-30 225 3 15-25
Fish 200 4 20-30 220 3 15-25
Chicken drumstick 200 4 30-40 200 3 30-40
Kebabs 200 4 25-35 200 3 25-35
Spare ribs 200 4 35-45 200 3 35-45
Chicken halves 200 3 45-55 200 3 45-55
Whole chicken - - - 200 3 60-70
Roast (pork, beef, veal) (~ 1kg) - - - 175 2 90-100
Duck - - - 180 2 90-120
Leg of lamb - - - 200 2 80-100
Roast Beef - - - 200 2 40-60
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Bauknecht BSZ 5800 SW Program Chart

BSZ 5800 SW
Bauknecht
Brand
Bauknecht
Model
BSZ 5800 SW
Type
Program Chart
This manual is also suitable for
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