Choosing The Program - BALAY 3HB559AP Instruction Manual

Programmes
Game
Hare thigh, on the bone, fresh
Joint of wild boar, fresh
e.g. shoulder, loin
Rabbit, fresh
Fish
Programmes
Fish
Trout, fresh, steaming
Trout, fresh, baking
Cod, fresh, steaming
Cod, fresh, baking
Choosing the
program
56
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Programme
number
P34
P35
P36
Clean the fish, acidulate and add salt as usual.
For steamed fish: add liquid ½ cm deep to the dish,
e.g. wine or lemon juice.
For baked fish: toss the fish in flour and brush with
melted butter.
Whole fish cooks best when it is in its swimming
position in the dish. I.e, the the dorsal fin points
upwards. To secure the fish firmly, place a scored
potato or a small, oven proof container inside the fish.
If you are cooking several fish, set the total weight.
However, the fish must all be approximately the same
size or the same weight.
Example: two trout weighing 0.6 kg and 0.5 kg.
Set 1.1 kg.
Programme
number
P37*
P38*
P39*
P40*
The first 14 programmes are recipes.
Search for the correct program in the table.
Example in the picture: Pork ribs, program 7, weight
1.3 kg.
Weight range Add liquid
in kg
0.3 0.6 yes
0.5 3.0 yes
0.5 3.0 yes
Weight range Add liquid
in kg
0.3 1.5 yes
0.3 1.5 no
0.5 2.0 yes
0.5 1.7 no
Weight setting
Weight of meat
Weight of meat
Weight of meat
Weight setting
Total weight
Total weight
Total weight
Total weight