Groupe Brandt DOP1190WC 取扱説明書

Setting

°C

35/50

100

65

150

165

200-210

275

1

3

2

4

5

6

9 max

RELATIONSHIP OF SETTINGS TO TEMPERATURE

➜➜

°C

220-240

7

8

F

80

200

135

300

315

350

550

400-425

425-475

180

*Pre-heat to the temperature shown. SP = Spit

(depending on the model)

.

•

The Grill setting can be adjusted from low on 1 to high 4. Other model, select .

•

When using the Grill function, place the food to be grilled in the grill pan.

•

Pour boiling water into a bain-marie before cooking, but do not overfill.

• Cooking in the oven is done with the door closed. However, the door must be ajar when using the feature at highest temperature.

•

When using the split place the handle on the middle shelf and the drip pan on the base (see instructions).

•

Never place trays/shelves on the base when using conventional Eco, combined, keep warm.

If using the spit do not exceed 220°C (the temperature suggested throughout this guide) and keep the door closed.

DISHES

CONVENTIONAL OVEN

MULTIFEATURE OVEN

SHELF

Cooking

time

SHELF

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 steak

Baked fish

Vegetables

Jacket potatoes

Roast vegetables

Roast potatoes

Rice

Stuffed peppers

Cakes and pastry

Sponge cake

Cake-Madeira cake

Scones

Meringues

Small cakes

Choux 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

Lasagne

200

180

240

180

210

200

*180

165

*180

*210

100

*180

165

*200

*210

*200

210

*200

165

150

*210

180

*200

*150

*210

*220

*210

*220

*200

2

1

2

1

3

2

3

1-2

3

2

3

2

1

2

3

*3

2

*3

*3-4

*4

*3

3

3-4

3

3-4

4

3-4

2-3

180

150

200

*180

*200

200

180

*200

2

3

1

2

3

2

1

200

220

200

180

TB

3

1

2-3

180

165

180

160

210

100

165

180

160

180

2

1

2

3

2

3

1-2

3

2

90

15-20

50-70

90-120

20-30

90-180

10-20

30-40

50-70

15-20

10

45

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

40-50

CZ5701199 EN 10/11

USING THE OVEN

Roasting joints

•

Allow all joints to sit at room temperature for at least

1 hour before roasting. Remove any excess fat to pre-

vent smoke and smells.

•

Wherever possible use earthenware rather than glass

dishes (less spitting) big enough to contain the joint

easily.

•

Do not sprinkle with salt before cooking as this dries

the meat out.

•

Add a few tbsp of warm water to the roasting dish to

prevent the juices burning.

•

Cooking time

Beef joint (rare) from 10 to 15 min for 500g.

Pork roast from 35 to 40 minutes for 500g

Veal roast from 30 to 40 minutes for 500g.

•

After removing from the oven, wrap the joint in kit-

chen foil and leave to recover for 10 to 15 mins. The

meat will be more

succulent and tender and the meat a uniform colour.

•

Grilling meat : Drizzle with a thin layer of oil. Avoid

pricking red meat and use a spatula or tongs to turn

over.

•

Prick poultry skin under the wings so the juices can

run out without spitting.

Baking cakes

•

Choosing your cake tin:

Avoid bright shiny tins:

•They require longer cooking times.

•The oven has to be pre-heated.

Use non-stick tins for flans, pies and

quiches. These give crisper golden pastry on the base.

•

Tip:

Even if your tins are non-stick, use baking parch-

ment to protect them. It makes it easier to turn flans

etc. out. Use it too to line enamelled tins to protect

the coating from fruit acids.Always add yeast last and

avoid contact with salt, which will destroy the yeast's

properties.

When you use the fan feature we

recommend that you reduce cooking temperatures by

30-50ºC compared with a conventional oven and

extend the cooking time by 5 to 10 minutes.

Cooking vegetables

•

When preparing a dish topped with

layered potatoes, pre- cook the sliced potatoes in

water or milk.

•

To peel peppers, place them under a hot grill turning

frequently until the skin

bubbles. Pop into a plastic bag for a few minutes and

the skin will peel away easily.

•

When stuffing tomatoes, slice off one end and scoop

out the pulp and pips. Salt the inside and leave to

drain on a grid before stuffing.

•

Drain cooked leeks and chicory thoroughly before

coating with a sauce (ham or béchamel) otherwise the

cooking liquid will water down the sauce.

•

Mix grated cheese with breadcrumbs for a topping

that is brown and crispy.

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 temper

ature. 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

•

When cooking times are long, turn the oven off 5 to 10 minutes before the end and use the residual heat to finish the dish.

Dessert puffs

1 enamel dish + 2 shelves

2 flans

2 shelves

1 fish +1 flan

2 shelves

1

5

3

2 enamel dishs

1

3

1

3

1

3

CZ5701199 EN 10/11

1

2

3

4

25 mn

Pre-heat the oven into plus circulating heat function at 40-50 ° C for 5 minu-

tes. 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

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.

传统烤箱多功能烤箱

菜肴

烤架

摆放

高度

（第

X 层）

烤架

摆放

高度

（第

X

层）

烤架

摆放

高度

（第

X

层）

烤架

摆放

高度

（第

X

层）

烤架

摆放

高度

（第

X

层）

烹饪时间

白肉

烤猪肉（2磅）

猪扒

Chicken (3 lb)

鸡肉（3磅）

火鸡肉/鸭肉（6磅）

(1 lb)香肠（1磅）

红肉

炖牛肉

羊排

烤牛肉（2磅）半生

羊肉（腿肉、前腿连肩

肉）（4磅）

鱼肉和各种肉

肉串

烤鱼

三文鱼排

蔬菜

带皮烤土豆

烤蔬菜

烤土豆

塞入食物的甜椒

蛋糕和糕点

海绵蛋糕

樱桃马德拉蛋糕

烤饼

蛋白糖饼

小蛋糕

200

180

240

180

210

200

*180

165

*180

*210

100

2

1

2

1

3

*3

2*3

*3-4

*4

*3

3

3-4

3

3-4

4

3-4

2-3

180

2

200

220

200

180

TB

3

1

2-3

180

165

180

160

210

100

2

1

2

3

90

15-20

50-70

90-120

20-30

90-180

10-20

30-40

50-70

15-20

10

45

60-90

45-60

45

40

25-30

55-60

10-12

90

CZ5701199 ZH 10/11

泡芙制品

天使蛋糕

厚酥饼

牛油酥饼底

水果奶酥

酥皮或牛油皮

水果派

果馅饼

烤布丁

水果蛋糕

柠檬蛋白派

蛋白糖饼

牛肉腰子派

米饭布丁

约克郡布丁

面包比萨

乳蛋饼

蛋奶酥

面包

烤宽面条

*180

165

*200

*210

*200

210

*200

165

150

*210

180

*200

*150

*210

*220

*210

*220

*200

2

3

1-2

3

2

3

2

1

2

180

150

200

*180

*200

200

180

*200

2

3

1

2

3

2

1

165

180

160

180

2

3

1-2

3

2

25

30-40

40-60

15-18

10-20

60-70

30-40

40-50

15-25

20-45

150

肉馅饼蛋白

糖饼

90

90-120

20-30

15-18

30-45

50

30-50

40-50

温度设置关系图表

F 80 135 200 300 315 350 400-425 425-475 550

°C 35/50 65 100 150 165 180 200-210 220-240 275

g设置

1 2 3 4 5 6 7 8

9max最

大

预热到显示温度。SP=烤叉（

取决于不同模式

）

烤架设置调整最低从1到4。其它模式，选择

。

选用烤架功能时，将食物放在烤架盘里烧烤。

烹饪之前将沸水倒进双层蒸锅，但是不要装得过满。

用烤箱烹饪在烤箱门关上时就完成，当调节至最高温度使用

功能时，应该保持烤箱门微开。

当使用烤叉时，将手柄放在中间的烤架上，将滴油盘放在底部（见使用说明）。

当使用传统经济模式，混合模式时，请勿将托盘/架子放在底座上，保持温热。

如果使用烤叉，不要将温度设置成高于 220°C（本使用说明的建议温度）并保持烤箱门关闭。

使用烤箱

烤肉

烤肉之前，必须将所有的肉放在室温下

至少1个小时。去掉所有多余的肥肉，

以免产生烟和气味。

如果可能尽可能使用陶瓷盘足够大能

很方便就把肉装好，而不是玻璃盘（减

少喷溅）。

烹饪之前不要撒盐，这会让肉变得很

干。

加在烤盘上加几汤匙温水，以防止肉汁

燃烧。

烹饪时间

500 克（生的）牛关节肉在 10-15 分钟

500克烤猪肉35-40分钟

500克烤小牛肉30-40分钟

从烤箱里拿出后，将肉用厨房用锡纸裹

起来，放置10-15分钟。肉会多汁更美

味、更嫩，且色泽更均匀。

烤肉：轻轻抹上一层油。为了避免戳上

红肉，使用铲子或钳子翻转。

探刺一下禽类翅膀下的皮肤，汁水会自

然流出，不会产生喷溅。

烘培蛋糕

选择蛋糕模

避免使用闪亮发光的蛋糕模

需要更长的烹饪时间。

必须预热烤箱。

使用不粘的蛋糕模制作果馅饼、派和

乳蛋饼。制作完成后糕点出现金色的

底部。

小贴示：

即使您的蛋糕模是不粘的，最好用烘

培纸保护。这样果馅饼会更方便取

出。在搪瓷模里也铺上一层，能保护

涂层不受到水果的酸蚀。一定要最后

加酵母，以避免与盐接触，否则会损

害酵母的效果。

如果您使用通风功

能，我们建议您与传统的烤箱相比，

可以减低烹饪温度

30-50

，并延长

烹饪时间

5-10

分钟。

烹饪蔬菜

准备一道菜时，如果需要在菜上面铺上

一些土豆切片，可以在水里或牛奶里先

煮一下土豆切片。

对于带皮的甜椒，将其放在热的烤架下

频繁翻转直到甜椒皮起泡。快速放进塑

料袋内，甜椒的皮会很快脱落。

填充西红柿时，切开一端，并挖出果肉

和籽。用盐腌一下西红柿里面，在放入

填充食物之前放在架子上风干。

在烹饪后的韭葱和菊苣上涂酱（火腿丁

或调味酱之前，必须先风干，否则烹饪

的液体会冲淡酱汁。

将搓碎得芝士与面包屑混和作为装饰，

会形成咖啡色的表层并很松脆。

当烹饪时间较长，在结束之前 5 到 10 分钟将烤箱关掉，利用余热完成这道菜。

CZ5701199 ZH 10/11

同时在几层上面烹饪不同菜肴

: 功能：

在烹饪菜肴之前先预热烤箱

几道菜（类似的或不同的）能在同时烹饪而不会串味，当然烹饪这些菜时需要的温度必须相同

。菜肴所需要的烹饪时间

可能会不同，这时每道菜的烹饪时间可以比表格里显示的时间延长10-20分钟。

甜点泡芙个果馅饼条鱼+1个果馅饼

1个搪瓷盘+2个架子 2个搪瓷盘 2个架子 2个架子

酵母面团食谱

配料：

面粉2公斤

水1240毫升

食盐40克

包脱水烘培酵母

用搅拌器搅拌所有的面团，放置在烤箱底座。

程序：面包或糕点的总菜谱。

将混合物放在抗热的碗里，取下搁架支撑放在烤箱底座。

预热烤箱到增加通风加热功能40-50 ° C 5分钟。

关闭烤箱，让烤箱内面团酵素的余热保留25-30分钟。

CZ5701199 ZH 10/11

Groupe Brandt DOP1190WC 取扱説明書

Groupe Brandt DOP1190WC 取扱説明書

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