Meat, Poultry, Fish And Gratin; Special Dishes - BALAY 3HB558.PE Instruction Manual

Meat, poultry, fish and gratin

The cooking times in the table below have been calculated for
use without preheating the oven. The times in the table are
given as a guide and may vary depending on the quality and
nature of the meat.
The weight indications in the table refer to unstuffed oven-ready
birds.
Practical tips for roasting
The roasting results will depend on the type and quality of the
meat concerned.
Meat
Roast beef
Pork (e.g., shoulder, leg)
Leg of lamb*
Sausages
* Place the enamel tray on level 1.
Poultry
Chicken, whole
2 turkey legs
Chicken halves, 1 to 4 portions
* Place the enamel tray on level 1.
Fish
Fish, white / mixed (entire piece)
for example sea bream
Oily fish (small pieces) for
example, Salmon
Hake (stuffed)
* Place the enamel tray on level 1.
Dishes cooked au gratin.
Cheese on toast
Potato gratin**
* Place the enamel tray on level 1.
** Food for browning must not be more than 2 cm high.

Special dishes

This appliance can be set to temperatures of between 30 and
270 ºC. The 50 ºC temperature can be used to make creamy
yoghurt or a spongy bread dough.
Firstly remove the accessories and shelves or left and right
hand side rails from the oven.
Making yoghurt
Boil 1 litre of milk (3.5 % fat) and allow it to cool to about
1.
40 °C.
Mix 150 g of yoghurt (at fridge temperature).
2.
Pour the mixture into jars or bowls and cover them with
3.
transparent film.
Preheat the oven as instructed.
4.
Now, place the bowls or jars on the bottom of the oven and
5.
prepare as follows.
16
Weight Cookware
1.0 kg Uncovered
1.5 kg Uncovered
1.5 kg Uncovered
approx. 750 g Shelf*
Weight Cookware
1.0 kg Shelf*
800 g each Shelf*
400 g each Shelf*
Weight Cookware
600 g Enamel
Shelf*
1.0 kg Enamel
Cookware Level
Shelf* 4
Soufflé dish 2
Turn pieces of meat over halfway through cooking.
Turn the whole bird over after two thirds of the cooking time has
elapsed.
Practical tips for grilling
Ensure the pieces of meat to be grilled are of equal thickness,
where possible. These should be at least between 2 and 3 cm
thick.
The enamel tray should also be inserted at level 1. The tray will
help keep the oven clean by catching any meat juices. The
meat or fish should be turned over after two thirds of the
cooking time has elapsed.
Level Type of heating Temperature at
1
#
1
%
1
%
4
$
Level Type of heating
2
#
2
%
2
#
2
%
2
#
Level Type of heating Temperature in
3
%
2
%
3
%
Type of heating
$
#
Time in
°C, grill power minutes
220-240 45
180-200 170
180-200 120
3 15
Temperature in Time in minutes
°C
190-210 50-80
200-220 60-70
190-210 90-110
200-220 80-120
200-220 50-40
Time in
°C minutes
180-190 45-55
180-190 45-55
180-190 55-65
Temperature at °C, Time in
grill power minutes
3 5-8
160-180 50-70