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- Menu¬
cooking
in the large
oven
■ When menu cooking, please remove my heatable inter¬
mediate floor (if available).
■ That is the truly amazing feature of my hot air oven. You can cook
a complete menu all at once. Fish, meat, and dessert in one se¬
quence. The fish does not taste of dessert, and the dessert does
not taste of meat. Taste and smell do not mix.
■ The dishes you want to cook should need roughly the same
cooking temperatures.
■ As soon as meat is cooked in an open vessel, please insert the
grease filter.
Baked items indicated in the table as having around 20 °C lower
temperatures can be coordinated with the meat dishes (see
attached table on baking, roasting, and steaming). Differences of
around 10 °C can be compensated by shorter or longer cooking
times.
The shelf height must be selected depending on the individual
foods to be cooked. Dishes with shortest cooking times should be
inserted above. If several forms are to be placed above each other, a
grid or drip-pan can be arbitrarily used to hold them.
Menu example:
Fume opening: open
Stuffed peppers with rice and
cottage cheese souffle.
Ovenware:
Fireproof forms
Shelf heights:
Rice and cottage cheese souffle
ievel 1 from above
Stuffed peppers
level 2 from above
Heating mode:
hotair
Temperature:
175-180 °C
Cooking time:
around 1 hour
10 minutes
Afterheat: 5 minutes
92
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