General Hints On Preparing Dishes - Fagor CFF-4VC Instructions For Use And Maintenance Manual

Grilling with upper heater
This function allows for slower grilling of dishes on a roasting spit. While using this function proceed as
above.

5.5 GENERAL HINTS ON PREPARING DISHES

When the red pilot lamp goes off, it means the oven has reached the temperature required.
For baking cakes you can use traditional tin trays and also Teflon covered trays, ceramic and glass
trays and aluminium foil. New tin tray should be baked in a strongly heated oven before first use.
Trays should be filled with dough up to 2/3 of their height to leave enough place for the dough to rise..
Baking tins should be placed in the centre of the wired shelf.
Follow closely the instructions on preheating the oven since different cakes have different
requirements. Usually cakes are baked in temperature about 160 – 200
should be kept closed, opening can make cake fall.
When selecting the temperature of baking, consider the following rules:
– dough rolled out to thin cake – high power, short baking time,
– thick and liquid dough – lower power, longer baking time.
While baking the cake should be heated evenly. This requirement if fulfilled when function
chosen.
In order to check if the baking is ready, a few minutes before switching off the oven, a wooden rod
should be put into the cake. If pastry does not stick to the rod – the baking is ready. After the baking,
the cake should be preferably left in the oven for approximately 5 more minutes.
For roasting meat you can use ceramic pots, glass, enamel and stainless steel pots, and cast-iron pots
with heat resistant handles. We recommend using function
dependent on type and size of meat. Typically, the roasting temperature is from 200 – 250
Below, tables summarize approximate cooking timings for dough and meat. These are indicative
values, which in practice may vary up and down. The best solution is to make several tries for a
particular dish and then note down the optimum time and temperature.
Cakes
Kind of cake
Round cake
Yeast cake
Sponge-cake
short crust
Plaited bun
Strudel (apple)
Fruit cake
Streusel cakes
OVEN
Timing [hour:min]
1:15 – 1:20
0:50 – 1:00
0:30 – 0:40
0:10 – 0:25
0:30 – 0:40
0:40 – 0:50
0:25 – 0:50
0:20 – 0:30
11
Fig. 18
1 – grill heater
2 – roasting-spit drive
3 – forks
4 – spit
5 – baking tray (drip tray)
6 – roasting-spit tray
7 – handle
0
C. While baking the door
. The roasting temperature is mainly
Temperature [
160 – 175
175 – 190
170 – 180
210 – 220
190 – 200
220
200 – 210
200 – 220
is
0
C.
Table 2
0
C]
GB