Candy FPP668X Notice D'emploi Et D'installation page 16

MEAT
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but
it cooks through to the centre better as the heat has more time to penetrate the joint.
GRILLS
• Before loading the grill: remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper:
this improves seizing, making it tastier and avoids it staying cold at the centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all
the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
• During cooking: never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry.
Recipes
Beef with carrots Conv cooking
Duck Conv cooking
Turkey Conv cooking
Goose Conv cooking
Leg of lamb Conv cooking
Roast chicken Conv cooking
Roast beef Conv cooking
Roast rabbit Fan cooking
Beef
Lamb / Mutton
Kebabs
Pork chop
* All cooking was done at shelf position "1".
BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof
paper or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
Recipes
Brioche Fan cooking
Choux pastry Fan cooking
Pastry base Fan cooking
Puff pastry Fan cooking
Meringues Fan+Lower element*
Fruit tart Fan+Lower element*
St Honoré Fan+Lower element*
* with fan and lower element, we recommend preheating with fan cooking to save time.
Correct preheating is the basis of successful red meat cookery.
Cooking
Quantity
method
for 6
1,5 kg
5/6 kg
3/4 kg
1/1,5 kg
800-1 kg
Rotisserie 1kg
Rotisserie 1 kg
Grill 6 pieces
Grill 6 pieces
Cooking
Quantity
method
800 grs
40 pieces
for 6
6 pieces
1 tray
for 6
6 pieces
Cooking
°C
200-220° C
200-220° C
160-180° C
160-180° C
200-220° C
220° C
240° C
200-220° C
275° C
275° C
275° C
275° C
Cooking Cooking
°C
200° C 40-40 min
190° C
180-200° C 20-30 min
200° C 15-20 min
80-85° C 4
220° C 35-40 min
190° C 30-35 min
15 GB
Cooking
time
about 1 hours
1 hours
2 - 3 hours
2 - 2 hours
15 min/pound
about 1 hour
15 min/pound
50-60 mins
15-20 min No preheat
20-25 min No preheat
Turn over in mid
2x8 min
cooking
Turn over in mid
2x8 min
cooking
Shelf level
time
1
35 min 1 / 3
1
1
hours 1
1
1 1
Tips
Tips
2 trays
Ø 27
e.g.
Bouchée
Ø profiteroles