John Lewis JLBIOS610 Recipe book

Brand: John Lewis

Model: JLBIOS610

Type: Recipe book

Tables, Tips and Recipes

Contents

Uses, tables and tips 4

Cooking with steam 4

Baking 8

Roasting 13

SLOW COOK 16

Grill sizes 17

Defrosting 17

Meat programmes 18

RECIPE MENU 19

STEAM RECIPES 19

BAKING RECIPES 22

ROASTING RECIPES 24

OTHER RECIPES 27

Guide to use the

instruction manual

The following symbols will be found in the text

to guide you throughout the instructions:

Safety instructions

Hints and tips

Environmental information

Uses, tables and tips

Cooking with steam

For steam cooking, use the oven functions

VIGOROUS STEAM, INTERVAL PLUS or

INTERVAL STEAM.

Warning! Warning: During

VIGOROUS STEAM, do not

under any circumstances open

the oven door.

Warning! Important: Only

water can be used as the liquid.

Cookware for steam cooking

• Cookware made of an appropriate heat

and corrosion resistant material is suitable

for steam cooking.

• Chrome steel food containers are also very

suitable. (See special accessories).

Oven levels

• The appropriate oven level can be found in

the following table. Oven levels are

counted from the bottom to the top.

General instructions

• For cooking times longer than 30 minutes

or when cooking larger quantities of food,

top up the water, if necessary.

• With the oven function VIGOROUS

STEAM take out the grease filter; other-

wise, cooking time is longer.

• If the appliance is not used for prolonged

periods, thoroughly rinse out the water

drawer, connecting hoses and steam

generator (see chapter Care and Cleaning).

Notes on the tables

• The following tables give the required

temperature settings, cooking times and

oven levels for a selection of typical dishes.

• Temperatures and cooking times are for

guidance only, as these will depend on the

composition and size of the food to be

cooked, the quantity and type of ovenware.

• If you cannot find the settings for a

particular recipe, look for the one that is

most similar.

• Unless otherwise stated, the values given in

the tables assume that cooking is started

with the oven cold.

VIGOROUS STEAM

The VIGOROUS STEAM Cooking method of

preparation is suitable for all types of food,

fresh or frozen. It can be used for cooking,

warming, defrosting, poaching or blanching

vegetables, meat, fish, pasta, rice, sweet corn,

semolina and eggs.

Cooking of menus

Complete menus can be prepared in one go.

Ideally dishes that require similar cooking

times should be chosen. This will prevent

individual components being under or over

cooked. The amount of water to be used will

depend on the larg- est amount of water

specified for the individual components

chosen. For infor- mation, see Table.

The dishes should be positioned in suitable

cooking containers on the oven shelves. The

gap between the oven shelves must be

adjusted so that the steam can get to every

dish.

When cooking menus, the water part of the

rice is to be increased to the ratio of 1 : 1.5 to

1 : 2, contrary to what is stated in the table.

Sterilising containers

The VIGOROUS STEAM function makes it

possible to sterilise containers, e. g. ba- bies’

bottles, using steam. To do this place the

cleaned containers in the middle of the oven

shelf in the 1st shelf level with the opening

facing downwards. In- sert the containers into

the oven at a slight angle. Pour in the

maximum amount of water (650 ml) and

select a cook time of 40 mins. at 96°C.

VIGOROUS STEAM

Type of food Water via

water

drawer ml

Temperature

°C

Oven level

Time in

mins.

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 550 96 2 35-40

Cornmeal (polenta, with liquid

1:3)

550 96 2 35-40

Jacket potatoes, medium-sized 700 96 2 45-55

Boiled potatoes 550 96 2 35-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Cauliflower, whole 700 96 2 40-45

Sauerkraut 700 96 2 50-60

Tomatoes, whole 250 96 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery /fennel, sliced 550 96 2 35-40

Courgettes, sliced 400 96 2 20-25

Carrots, sliced 550 96 2 30-35

Defrosting vegetables 550 60 2 30-35

Defrosting and cooking

vegetables

550 96 2 30-35

Blanching vegetables 250 96 2 12-15

Blanching beans 250 96 2 20-22

Tender veal ham 1000 g 700 96 2 50-75

Smoked loin of pork 600-1000 g 700 96 2 45-55

Frankfurter / veal sausage 250 90 2 15-20

Warming meat loaf in 1 cm slices 400 96 2 20-25

Trout, 170-300 g 400 85 2 15-25

Eggs, soft 250 96 2 8-10

Eggs, medium 250 96 2 10-12

Eggs, hard 250 96 2 15-20

The times given are for guidance only, they will

vary depending upon size and number.

TRUE FAN and VIGOROUS

STEAM in succession

By combining TRUE FAN and VIGOROUS

STEAM one after the other and in the case

of VIGOROUS STEAM together meat,

vegetables and accompaniments can be

cooked in the oven so that they are ready to

serve at the same time.

• Start roasting the food to be roasted using

the oven functionTRUE FAN.

• Put prepared vegetables and

accompaniments in oven-proof dishes and

place in the oven with the roast.

• Start the VIGOROUS STEAM function and

cook it all together until ready.

Before you can start the VIGOROUS

STEAM function, the oven must have

cooled to a temperature of around

80°C. To cool the oven down more

quickly, open the oven door to the first

position for approx. 15 mins.

TRUE FAN and VIGOROUS STEAM in sucession table

TRUE FAN

VIGOROUS STEAM

(Max. water amount 650ml)

Type of food

Temp. in

°C

Meat

Time in

mins.

Meat and

accompaniments

Time in minutes

Oven levels

Roast beef 1 kg, Brussels

sprouts, polenta

180 60-70 30-35 1,3

Roast pork 1 kg, potatoes,

vegetables, gravy

180 60-70 30-35 1,3

Roast veal 1 kg, rice,

vegetables

180 50-60 30-35 1,3

The times given are for guidance only, they will

vary depending upon size and amount.

The core temperature in meat before

switching to VIGOROUS STEAM should be

60-63°C.

INTERVAL PLUS

The INTERVAL PLUS method of preparation

is particularly suitable for foods with a high

moisture content and for defrosting and re-

heating foods.

INTERVAL PLUS Cooking Table

INTERVAL PLUS (Max. water amount 250ml)

Type of food Temperature

in °C

Time in mins. Oven level

Custard / flan in individual dishes 95 35-40 2

Baked eggs 95 30-40 2

Vegetable terrine 95 40-50 2

Thin fish fillet 85 15-25 2

INTERVAL PLUS (Max. water amount 250ml)

Type of food Temperature

in °C

Time in mins. Oven level

Thick fish fillet Small fish up to 350g 85 25-35 2

Whole fish up to 1000g 85 35-45 2

INTERVAL STEAM

INTERVAL STEAM cooking is particularly

suitable for roasting large joints of meat and

defrosting or re-heating portions of food

cooked previously.

INTERVAL STEAM table

Cooking on more than one oven level

INTERVAL STEAM

(Amount of water to be added will depend on the

length of the cooking time)

Type of food Temperature

in °C

Time in mins. Oven levels

Reheating complete meal 6 plates, dia. 24

110 15-20 1, 3 and 5

Roast pork 1000g 180 90-100 2

Roast beef 1000 g 180 90-100 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500g 180 30-40 2

Frankfurter / veal sausage 85 15-20 2

Smoked loin of pork 600-1000g (soak for

2 hours)

180 60-70 2

Chicken 1000g 200 45-55 2

Duck 1500-2000g) 180 60-75 2

Goose 3000g 170 130-170 1

Fish fillets 90 20-30 2

Potato gratin, Leek/potato gratin 190 40-50 2

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread 500-1000g 180 - 190 50-60 2

Rolls 40-60g 210 - 220 20-25 3

INTERVAL STEAM

(Amount of water to be added will depend on the

length of the cooking time)

Type of food Temperature

in °C

Time in mins. Oven levels

Ready-to-bake rolls 30-40g 220 10-15 3

Ready-to-bake rolls 30-40g, frozen 220 10-15 3

Ready-to-bake baguettes 40-50g 220 10-15 3

Ready-to-bake baguettes 40-50g, frozen 220 10-15 3

Cut up a whole roast before warming.

The times given are for guidance only, they will

vary depending upon size and amount.

Baking

Oven function: TRUE FAN or

CONVENTIONAL

• For CONVENTIONAL dark metal and

non- stick tins are suitable.

• For TRUE FAN bright metal tins are also

suitable.

Oven levels

• Baking with CONVENTIONAL is possible

on one oven level.

• With TRUE FAN you can bake on up to 3

baking trays at the same time:

1 baking tray:

e.g. oven level 3

1 cake tin:

e.g. oven level 1

2 baking trays:

e. g., oven levels 1 and 3

3 baking trays:

oven levels 1, 3 and 5

General instructions

• Insert the tray with the bevel at the front.

• With CONVENTIONAL or TRUE FAN

you can also bake with two tins next to one

an- other on the oven shelf at the same

time. This does not significantly increase

baking time.

When frozen foods are used the trays

inserted may distort during cooking.

This is due to the large difference in

temperature between the freezing

tem- perature and the temperature in

the oven. Once the trays have cooled

the distortion will disappear again.

How to use the baking tables

The tables give the required temperature set-

tings, baking times and oven shelf levels for a

selection of typical dishes.

• Temperatures and baking times are for

guid- ance only, as these will depend on the

con- sistency of pastry, dough or mixture,

the amount and the type of baking tin.

• We recommend using the lower tempera-

ture the first time and then if necessary, for

example, if a deeper browning is required,

or baking time is too long, selecting a higher

temperature.

• If you cannot find the settings for a particu-

lar recipe, look for the one that is most sim-

ilar.

• If baking cakes on baking trays or in tins on

more than one level, baking time may be

ex- tended by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit

flans, etc.) are baked on one level.

• Cakes and pastries at different heights may

brown at an uneven rate at first. If this oc-

curs, please do not change the temper-

ature setting . Different rates of browning

even out as baking progresses.

• Your new oven may bake or roast

differently to your previous appliance. So

adapt your normal settings (temperature,

cooking times) and oven shelf levels to the

recom- mendations in the following tables.

With longer baking times, the oven can

be switched off about 10 minutes be-

fore the end of baking time, to make

use of the residual heat.

Unless otherwise stated, the values

giv- en in the tables assume that

cooking is started with the oven cold.

Baking table

Baking on one oven level

Type of baking Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche TRUE FAN 1 150-160 0:50-1:10

Madeira cake/fruit cakes TRUE FAN 1 140-160 1:10-1:30

Sponge cake TRUE FAN 1 140 0:25-0:40

Sponge cake CONVENTIONAL 1 160 0:25-0:40

Flan base - short pastry

TRUE FAN 3

170-180

0:10-0:25

Flan base - sponge mixture TRUE FAN 3 150-170 0:20-0:25

Apple pie CONVENTIONAL 1 170-190 0:50-1:00

Type of baking Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Apple pie (2tins Ø20cm,

diagonally off set)

TRUE FAN 1 160 1:10-1:30

Apple pie (2tins Ø20cm,

diagonally off set)

CONVENTIONAL 1 180 1:10-1:30

Savoury flan (e. g, quiche

lorraine)

TRUE FAN 1 160-180 0:30-1:10

Cheesecake CONVENTIONAL 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown CONVENTIONAL 3 170-190 0:30-0:40

Christmas stollen

CONVENTIONAL 3

160-180

0:40-1:00

Bread (rye bread)

-first of all

-then

CONVENTIONAL 1

230

160-180

0:25

0:30-1:00

Cream puffs/eclairs

CONVENTIONAL 3

160-170

0:15-0:30

Swiss roll

CONVENTIONAL 3

180-200

0:10-0:20

Cake with crumble topping

(dry)

TRUE FAN 3 150-160 0:20-0:40

Buttered almond cake/sugar

cakes

CONVENTIONAL 3

190-210

0:15-0:30

Fruit flans (made with yeast

dough/sponge mixture)

TRUE FAN 3 150 0:35-0:50

Fruit flans (made with yeast

dough/sponge mixture)

CONVENTIONAL 3 170 0:35-0:50

Fruit flans made with short

pastry

TRUE FAN 3 160-170 0:40-1:20

Yeast cakes with delicate

toppings (e. g, quark, cream,

custard)

CONVENTIONAL 3

160-180

0:40-1:20

Pizza (with a lot of topping)

TRUE FAN 1

180-200

0:30-1:00

Pizza (thin crust)

TRUE FAN 1

200-220

0:10-0:25

Unleavened bread TRUE FAN 1 200-220 0:08-0:15

Tarts (CH) TRUE FAN 1 180-200 0:35-0:50

Biscuits

Short pastry biscuits TRUE FAN 3 150-160 0:06-0:20

Type of baking Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Viennese whirls TRUE FAN 3 140 0:20-0:30

Viennese whirls

CONVENTIONAL 3

160

0:20-0:30

Biscuits made with sponge

mixture

TRUE FAN 3 150-160 0:15-0:20

Pastries made with egg white,

meringues

TRUE FAN 3 80-100 2:00-2:30

Macaroons TRUE FAN 3 100-120 0:30-0:60

Biscuits made with yeast

dough

TRUE FAN 3 150-160 0:20-0:40

Puff pastries

TRUE FAN 3

170-180

0:20-0:30

Rolls

TRUE FAN 3

160

0:20-0:35

Rolls

CONVENTIONAL 3

180

0:20-0:35

Small cakes (20per tray)

TRUE FAN 3

140

0:20-0:30

Small cakes (20per tray)

CONVENTIONAL 3

170

0:20-0:30

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Baking on more than one oven level

TRUE FAN TRUE FAN

Type of baking Shelf positions from bottom

Temperature

in °C

Time

Hours:

Mins.

2 levels 3 levels

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs

1 / 4 ---

160-180

0:35-0:60

Dry streusel cake 1 / 3 --- 140-160 0:30-0:60

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1 / 3 1 / 3 / 5 150-160 0:15-0:35

Viennese whirls 1 / 3 1 / 3 / 5 140 0:20-0:60

Biscuits made with sponge

mixture

1 / 3 --- 160-170 0:25-0:40

Biscuits made with egg white,

meringues

1 / 3 --- 80-100 2:10-2:50

Macaroons 1 / 3 --- 100-120 0:40-1:20

TRUE FAN TRUE FAN

Type of baking Shelf positions from bottom

Temperature

in °C

Time

Hours:

Mins.

2 levels 3 levels

Biscuits made with yeast

dough

1 / 3 --- 160-170 0:30-0:60

Puff pastries

1 / 3 ---

170-180

0:30-0:50

Rolls 1 / 4 --- 160 0:30-0:55

Small cakes (20per tray)

1 / 4 ---

140

0:25-0:40

1) Pre-heat the oven

Tips on baking

Baking results Possible cause Remedy

The cake is not browned enough

underneath

Wrong oven level Place cake lower

The cake sinks (becomes soggy,

lumpy, streaky)

Oven temperature too high Use a slightly lower setting

Baking time too short Set a longer baking time

Baking times cannot be re-

duced by setting higher

tem- peratures

Too much liquid in the mixture Use less liquid.

Pay attention to mixing times,

espe- cially if using mixing

machines

Cake is too dry Oven temperature too low Set oven temperature higher.

Baking time too long Set a shorter baking time

Cake browns unevenly Oven temperature too high and

baking time too short

Set a lower oven temperature

and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on the

baking tray

Grease filter is inserted Take out the grease filter

Cake does not cook in the baking

time given

Temperature too low Use a slightly higher oven setting

Grease filter is inserted Take out the grease filter

Table FAN BAKING

Type of baking Shelf position Temperature °C

Time

Hr: Mins.

Pizza (thin crust)

180 - 200

20 - 30

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

250 - 270

10 - 20

Puff pastry flan

160 - 180

40 - 50

Flammekuchen (Pizza-like dish

from Al- sace)

250 - 270

12 - 20

Piroggen (Russian version of

calzone)

180 - 200

15 - 25

1) Pre-heat the oven

Table for bakes and gratins

Dish Oven function

Shelf

position

Temperature

°C

Time

Hours

mins.

Pasta bake CONVENTIONAL 1 180-200 0:45-1:00

Lasagne CONVENTIONAL 1 180-200 0:25-0:40

Vegetables au gratin

ROTITHERM 1 160-170 0:15-0:30

Baguettes topped with melted

cheese

ROTITHERM 1 160-170 0:15-0:30

Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60

Fish bakes CONVENTIONAL 1 180-200 0:30-1:00

Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00

1) Pre-heat the oven

Roasting

Oven function: CONVENTIONAL or

ROTITHERM

Insert the grease filter when roasting!

Roasting dishes

• •Any heat-resistant ovenware is suitable to

use for roasting (please read the manufac-

turer's instructions).

• Large roasting joints can be roasted

directly in the roasting tray or on the

oven shelf with the roasting tray

placed below it.

• For all lean meats, we recommend

roasting these in a roasting tin with

a lid . This will keep the meat more

succulent.

• All types of meat, that can be browned or

have crackling, can be roasted in the

roasting tin without the lid .

Tips on using the roasting chart

The information given in the following

table is for guidance only.

• We recommend cooking meat and fish

weighing 1 kg and above in the

oven .

• To prevent escaping meat juices or fat from

burning on to the pan, we recommend

placing some liquid in the roasting pan.

• If required, turn the roast (after 1/2 - 2/3

of the cooking time).

• Baste large roasts and poultry with their

juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10

minutes before the end of the roasting time,

in order to utilise the residual heat.

Type of meat Quantity Oven function

Shelf

positi-

Tempe-

rature °C

Time

Hours

mins.

Beef

Pot roast 1-1.5 kg CONVENTIONAL 1 200-250 2:00-2:30

Roast beef or fillet

per cm. of

thickness

- rare per cm. of

thickness

ROTITHERM 1

190-200

0:05-0:06

- medium per cm. of

thickness

ROTITHERM 1 180-190 0:06-0:08

- well done per cm. of

thickness

ROTITHERM 1 170-180 0:08-0:10

Pork

Shoulder, neck, ham joint 1-1.5 kg ROTITHERM 1 160-180 1:30-2:00

Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00

Porkknuckle

(precooked)

750 g-1 kg ROTITHERM 1 150-170 1:30-2:00

Veal

Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00

Type of meat Quantity Oven function

Shelf

positi-

Tempe-

rature °C

Time

Hours

mins.

Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast lamb 1-1.5 kg ROTITHERM 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30

Game

Saddle of hare, leg of hare

up to 1 kg CONVENTIONAL 3

220-250

0:25-0:40

Saddle of venison 1.5-2 kg CONVENTIONAL 1 210-220 0:25-0:40

Haunch of venison 1.5-2 kg CONVENTIONAL 1 200-210 1:00-1:30

Poultry

Poultry portions 200-250g

each

ROTITHERM 1 200-220 0:35-0:50

Half chicken 400-500g

each

ROTITHERM 1 190-210 0:35-0:50

Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15

Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30

Turkey 4-6 kg ROTITHERM 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg CONVENTIONAL 1 210-220 0:45-1:15

1) Pre-heat the oven

MEATPROBE Table

Food to be Cooked Meat Core Temperature

Beef

Rib steak or fillet steak rare 45 - 50 °C

medium 60 - 65 °C

well done 75 - 80 °C

Pork

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Food to be Cooked Meat Core Temperature

Veal

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 75 - 80 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

SLOW COOK

Oven function: SLOW COOK

With the oven function SLOW COOK, meat

becomes beautifully tender and remains

particularly succulent.

We recommend SLOW COOK for pieces of

tender, lean meat and fish.

SLOW COOK is not suitable for pot roasts

or fatty roast pork, for example.

The oven heats up to the selected or pre-set

temperature. When this temperature is

reached, an acoustic signal sounds. After that

the oven automatically switches to a lower

temperature to continue cooking.

We recommend SLOW COOK ONE for

smaller pieces of meat, e.g. steaks.

SLOW COOK TWO is recommended for

larger pieces of meat, e.g. fillet of beef.

Important! Insert the grease filter

when roasting.

When using the SLOW COOK oven

function, always cook dishes without

a cover .

1. Sear the meat to be roasted in a pan on

each side over a very high heat for 1-2

mins.

2. Place meat in a roasting dish or directly on

the over shelf with a with a tray

underneath to catch the fat.

3. Place in the oven. Select oven function

SLOW COOK, if necessary, select

SLOW COOK TWO using the

button

and cook until done (see Table).

Food to be cooked

Weight

Setting

Shelf

position

Total time

mins.

Roast beef

1000-1500

SLOW COOK

TWO

1 90-110

Food to be cooked

Weight

Setting

Shelf

position

Total time

mins.

Fillet of beef

1000-1500

SLOW COOK

TWO

3 90-110

Roast veal

1000-1500

SLOW COOK

TWO

1 100-120

Steaks

200 - 300

SLOW COOK

ONE

3 20-30

Grill sizes

Oven function: SINGLE GRILL or

DUAL GRILL with maximum

temperature setting

Important! Always grill with the oven door

closed.

The empty oven should a lways be

pre-heated with the grill

functions for 5 minutes .

•

For grilling, place the shelf in the

recommended shelf position .

•

Always insert the tray for collecting the

fat into the first shelf position from the

bottom.

• The grilling times are guidelines.

• Grilling is particularly suitable for flat pieces

of meat or fish.

Grilling table

Grilling time

Food to be grilled Oven level 1st side 2nd side

Burgers 4 8-10 mins. 3-5 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Fillet of beef, roast beef

(approx. 1 kg)

3 10-12 mins. 10-12 mins.

Toast

3 4-6 mins. 3-5 mins.

Toast with topping 3 6-8 mins. ---

1) Do not pre-heat

Defrosting

Oven function: DEFROST (no

temperature setting)

• Unwrap the food and place it on a plate on

the oven shelf.

• Do not cover with a plate or bowl, as these

can substantially lengthen the defrosting

time.

•

For defrosting, place the shelf in the 1st

oven level from the bottom .

Defrosting table

Dish

Defrosting

time

mins.

Further

defrosting

time (mins.)

Comments

Chicken, 1000 g

100-140 20-30

Place the chicken on an upturned

saucer placed on a large plate

Turn halfway through

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

Trout, 150g 25-35 10-15 ---

Strawberries, 300g 30-40 10-20 ---

Butter, 250g 30-40 10-15 ---

Cream, 2 x 200g

80-100 10-15

Cream can also be whipped when still

slightly frozen in places

Gateau, 1400g 60 60 ---

Meat programmes

Insert the grease filter when roasting!

Ovenware for roasting

• For roasting use a roasting pan or a roaster.

Cookware Addition of fluid

Meat programmes with weight input

POULTRY open ---

PORK open 2-4 cm

BEEF covered 1-2 cm

VEAL covered 1-2 cm

GAME covered 1-2 cm

Meat programmes with meat probe

TOP SIDE BEEF open ---

BEEF SCAN open ---

PORK JOINT open ---

VEAL open ---

LAMB JOINT open ---

Cookware Addition of fluid

GAME open ---

BONED POULTRY open ---

Oven levels and weight are shown in

the display for every meat programme.

RECIPE MENU

STEAM RECIPES

Oven levels and the pre-set cooking

time are shown in the display for every

au- tomatic recipe.

REHEATING OF FOODS (4-6

people)

Cookware:

Any kind of cookware that is heat-resistant to

at least 110°C can be used.

Method:

Arrange the foods individually or together on

the plate or cookware. Place it in the oven

without a cover.

Max. 6 plates (ø 26 cm).

FRESH VEGETABLES (plate of

vegetables)

Cookware:

Any kind of cookware that is heat-resistant to

at least 100°C can be used.

Ingredients:

– 400 g cauliflower

– 200 g carrots

– 200 g kohlrabi

– 200 g yellow and red peppers

Method:

Rinse cauliflower and divide into florets.

Peel carrots and kohlrabi and cut into bite-

sized pieces. Wash the pepper and cut into

strips.

Place all vegetables into an open dish and cook

without adding water. It is pos- sible to do

without salt and other seasonings with this

method of cooking.

FISH (TROUT )

Ingredients:

– 4 trout of 250 - 300 g each

– lemon juice, pepper, salt

Method:

Wash the trout well inside and out, sprinkle

with lemon juice, season and place in stainless

steel dishes with punched inserts, with 2 trout

per dish.

Serve with toasted flaked almonds.

Steamed trout variation:

Before the trout are placed in the stainless

steel dishes with colander insert, pour hot

water and vinegar over them.

POTATO GRATIN

For the mixture:

– 1,000 g potatoes

– 1 teaspoon each of salt, pepper and nutmeg

– 2 cloves of garlic

– 200 g grated cheese

–3 eggs

– 100 ml milk

–250 ml cream

– 4 tablespoons butter

Peel potatoes, slice thinly, dry and then

season. Rub an ovenproof baking dish with a

clove of garlic and then grease the dish with

butter.

Spread half of the seasoned potato slices in

the dish and sprinkle some of the grated

cheese over them. Layer the rest of the potato

slices over this and spread the rest of the

grated cheese on top.

Crush the second clove of garlic and beat it

together with the eggs, the milk and the

cream.

Pour the mixture over the potatoes and

spread the rest of the butter in small knobs on

the gratin.

FARMER BREAD

Ingredients for the dough:

– Semi-white flour 400 g

– Rye flour 150 g

– Salt 10 g

–Yeast 20 g

– Milk 200 g

– Water 200 g

For dark coarse rye bread the semi-white

flour can be replaced by wheat flour

Method for the dough:

Dissolve the yeast in the liquid, add the rest of

the ingredients and knead to an elastic dough.

Leave the dough to rise covered for 30-40

minutes, knock back 2 or 3 times during this

period.

Preparation:

Divide the dough into 2, make them into

rounds and leave them to rise covered for

about 20 minutes. Before baking them, dust

the loaves lightly with flour and cut a 3mm

deep cross with a sharp knife

WHITE BREAD

For the dough:

– 1,000 g flour

– 1 cube of fresh yeast or 2 packets of dry

yeast

– 650 ml milk

– 15 g salt

Place flour and salt in a large bowl. Dissolve

the yeast in tepid milk and add to the flour.

Knead all ingredients into a workable dough.

Depending on the quali- ties of the flour, a

little more milk may be required to achieve a

workable dough.

Leave the dough to rise until it doubles in

volume.

Cut the dough into two, make into two long

loaves and place on the baking tray which has

been greased or covered with naking

parchment.

Leave the loaves to rise again by half their

volume. Before baking, dust them with flour

and with a sharp knife cut 3-4 diagonal lines,

at least 1 cm deep.

YEAST PLAIT

For the dough:

– 500 g flour

– 20 g yeast

– 200 ml lukewarm milk

– 40 g sugar

–salt

– 5 egg yolks

– 200 g softened butter

For the filling:

– 180 g chopped walnuts

– 20 g breadcrumbs

– 1 teaspoon ground ginger

– 50 ml milk

– 60 g honey

– 30 g melted butter

– 20 ml rum

– 1 egg yolk

– A little milk

– 50 g flaked almonds

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John Lewis JLBIOS610 Recipe book

John Lewis JLBIOS610 Recipe book

John Lewis JLBIOS610 Recipe book

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