Koncar SE 5640 SERIES Operating, Installation And Connecting Instructions page 57

The pan/form material is very important when both top and bottom heaters are used.
The forms made of black sheet metal absorb the heat most quickly and transfer it to the dough
and therefore require shorter baking times. The forms made of white metal sheet reflect the
heat and require longer baking times.
Prepared meat may be either grilled on the rack or roasted in the grease collecting pan.
During the cooking, the meat should be turned over and smeared with its own juice.
Use the residual heat: switch the oven off some 5-10 minutes before the cooking is over.
Table 5 - Conventional baking
Food
Marble cake
Bread
Raisin cake
Sponge cake
Fan assisted grilling (Figure 20)
Attention !
During the grilling, the oven door must be closed !
Place the meat on the grate inserted in the mid guide. Slide the deep grease collecting tray
directly below the rack. When grilling a big piece of meat, insert both the grate and the grease
collecting pan in the 1
set. During the grilling, turn the meat over once.
Table 6 - Fan assisted grilling
Meat
Chicken
Beef
Duck
Shelf guide
2
2
2
3
This is an entirely new grilling method which combines the
conventional grilling with hot air circulation. Grilling with air
circulation is used for poultry and bigger meat cuts of 1 kg
and more. Make sure that the grease filter is installed in the
oven wall.
Set the operating mode selector knob to the symbol
Set the temperature control knob to a temperature indicated
in the Table . No preheating is necessary.
Figure 20
st
guide. The bigger the meat piece, the lower temperature should be
Quantity
Shelf guide
kg
1,2
1,5
1,5
EN
Temperature
°C
170
190
180
170
Temperature
°C
3 180
3 160-170
3 160-170
57
Baking time
min
35
60
45-50
25
.
Cooking Time
min
90-100
120-140
150