Progress PBN 1310 User Manual page 11

Hints and tips
Baking:
Baked goods usually require a medium
temperature (150°C - 200°C). Therefore the
oven must be pre-heated for 10 minutes.
Do not open the oven door before 3/4 of
the cooking time has passed.
Shortcrust pastry is baked in a
springform tin or on a tray for up to 2/3 of
the baking time and then garnished before
being fully baked. This further baking time
depends on the type and amount of topping
or filling. Sponge mixtures must be
thoroughly stirred with a spoon. The baking
time would be unnecessarily extended by
too much liquid.
If two baking trays with pastries or
biscuits are inserted into the oven at the
same time, a shelf level must be left free
between the trays.
If two baking trays with pastries or
biscuits are inserted into the oven at the
same time, the trays must be swapped and
turned around after approximately 2/3 of the
baking time.
Roasting:
Do not roast any joints that weigh less
than 1kg. Smaller pieces could dry out
when roasting. Dark meat that is well-
cooked on the outside but should remain
medium to rare on the inside, must be
roasted at a higher temperature (200° -
250°C).
Light meat, poultry, and fish therefore
require a lower temperature (150°C -
175°C). Only add sauce ingredients to the
roasting pan at the beginning if the cooking
time is short. Otherwise add them in the last
half hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through. For medium/rare roast
beef and fillet, roast at a higher temperature
in a shorter time.
If cooking meat directly on the oven
shelf, insert the roasting pan in the shelf level
below to catch the juices.
Leave the roast to stand for at least 15
minutes before carving so that the meat
juices cannot flow out.
To reduce the build up of smoke in the
oven, it is recommended to pour a little
water in the roasting pan. To prevent
condensation forming, add water several
times. The plates can be kept warm in the
oven at minimum temperature until serving.
Important!
Do not line the oven with
aluminium foil and do not place
baking trays, pots, etc. on the
oven floor, as the heat that builds
up will damage the oven enamel.
Cooking times
Cooking times can vary according to the
consistency, ingredients and amount of
liquid in the individual foods.
Note the settings you used during your
first attempts at cooking and roasting so
that you can collect notes in case you want
to prepare the same food again at a later
date.
Based upon your own experiences you
will be able to alter the values given in the
charts.
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