90
15-20
50-70
90-120
20-30
90-180
10-20
30-40
50
15-20
15-20
10
45
60-90
60-90
45-60
45
40
25-30
55-60
10-12
90
25
30-40
40-60
15-18
10-20
60-70
30-40
40-50
15-25
20-45
150
20 pastry
20 meringues
90
90-120
20-30
15-18
30-45
50
30-50
40
Cooking
time
1
1
1
180°
*180°
180°
*240°
2
2
2
2-3
2-3
200°
215°
200°
180°
180°
Setting
°C
30
90
60
120
150
210
275
1
3
2
4
5
6
9 max
RELATIONSHIP OF SETTINGS TO TEMPERATURE
➜
°C
240
7
8
2
1-2
1
1
1
2
2
2
2
2
2
1
3
2
2
3
1-2
3
2
2
2
2
2
2
2
2
2
2
2
2
3
2
1
2
200°
200°
200°
180°
240°
180°
210°
200°
*180°
180°
*180°
*210°
100°
*180°
*180°
165°
*200°
*210°
*200°
*210°
*200°
*200°
*180°
150°
*210°
180°
*200°
*150°
*210°
*220°
*210°
*220°
180°
DISHES
2
1
3
2
2
2
2
3
2
3
2
1
1
2
180°
165°
165°
180°
200°
180°
150°
200°
*180°
*200°
200°
180°
*200°
180°
3
3-4
3-4
4
3-4
3-4
2-3
2-3
*220-240°
*240°
*275°
*275°
*275°
*275°
200°
200°
1
1
1
2
1
1
180°
*200°
200°
180°
*220
MULTIFEATURE OVEN
CONVENTIONAL OVEN
SHELF
SHELF
SHELF
SHELF
v SHELF
SHELF
*Pre-heat to the temperature or .
•
Avoid roasting roast meat in the grill pan to prevent spitting.
•
Pour boiling water into a bain-marie before cooking, but do not overfill.
• The Grill setting can be adjusted from low to high (see instructions).
•
When using the grill, place the food on the wire shelf beneath or on a spit and then use the grill tray below to catch the juices.
• Cooking in the oven is done with the door closed.
If using the spit do not exceed 210 ºC (the temperature suggested throughout this guide) and keep the door closed.
White meat
Roast pork (2 lb)
Pork chops
Chicken (3 lb)
Turkey/duck (6lb)
Sausages (1 lb)
Red meat
Braised beef
Lamb chops
Roast beef (2 lb) rare
Lamb (legs, shoulder)(4 lb)
Fish and various meat
Kebabs
Grilled fish
Salmon steack
Baked fish
Vegetables
Jacket potatoes
Roast vegetables
Roast potatoes
Rice
Staffed pepper
Cakes and pastry
Sponge cake
Cake-Madeira cake
Scones
Meringues
Small cakes
Chou pastry
Angel cakes
Short breads-Rich
Short crust pastry
Fruit crumble
Short or puff pastry
Fruit pie
Tart base
Baked custards
Rich fruit cake
Lemon-meringue pie-
pastry
meringues
Various
Steak and kidney pie
Rice pudding
Yorkshire pudding
Bread base pizza
Quiche
Soufflés
Bread
Lasagnes
F
85
195
140
250
300
355
525
410
465
180
Allow all joints to sit at
room temperature for
at least 1 hour before
roasting.
Cooking on several levels : function
PRE-HEAT THE OVEN BEFORE COOKING THE DISH
•
Several dishes (similar or different) can be cooked at the same time without any contamination of smell or taste, provided they
require the same temperature
. The dishes cooked can require different lengths of cooking. The cooking times shown in the table for
each dish should be extended by 10 to 20 minutes.
All reproduction prohibited
Dessert puffs
1 enamel dish + 1 shelf
2 flans
2 shelves
1 fish +1 flan
2 shelves
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
PERFORMANCE TESTING ACCORDING TO STANDARD CEI 60350
1
2
3
4
25 mn
Pre-heat the oven into plus circulating heat function at 40-50 ° C for 5
minutes. Turned off and let the dough ferment residual heat of the
oven for 25-30 minutes.
Procedure: Mass recipes for bread or pastry, using yeast. Put the mixture into a heatproof
bowl and unhook the wire shelf support to place it on the bottom of the oven.
RECIPE WITH YEAST DOUGH
(Depending on the model)
Ingredients:
•
Flour 2 KG
• Water 1240 ML
• Salt 40 g
• 4 packages of dehydrated baker’s yeast
MIX ALL DOUGH WITH THE MIXER AND PROOF IN THE BASE OF THE OVEN.
FOOD T°C TIME SHELF
OBSERVATIONS
Shortbread
(7.5.2)
180°C
180°C
175°C
Traditional pulsed
Traditional
Traditional pulsed
15/18 min
15/18 min
15/18 min
3
3
4-1
Pre-heat
Pre-heat
Small cakes
(7.5.3)
160°C
185°C
160°C
Traditional pulsed
Traditional
Traditional pulsed
25 min
20/25 min
25 min
3
3
4-1
Without Pre-heat
Pre-heat
Pre-heat
Fatless
sponge cakee
(7.6.1)
180°C
180°C
150°C
Pulsed oven shelf
Traditional
Traditional pulsed
35/45 min
35/45 min
50/60 min
1
2
3-1
Pre-heat
Aple pie
(7.6.2)
180°C
210°C
180°C
Traditional pulsed
Traditional
Traditional pulsed
40/45 min
40/45 min
50/60 min
2
2
3-1
Pre-heat
Pre-heat
Surface
browning
(9.1)
270°C
High temperature grill
1 min30
5
Pre-heat for 5 min
Bread on grill+drip tray
Door closed
CZ5702344-00 01-2014
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Groupe Brandt FC1243X1 Owner's manual
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- Owner's manual
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