Beko OIM 25501 X - Инструкция (Страница 26)

Food Cooking level Rack position Temperature Cooking time
number (°C) (min.) (approx.)
While cooking with 2 trays at the same time, place the deep tray to the upper shelf and shallow tray to the lower
shelf.
* It is suggested to perform preheating for all foods._________________________________________________________
(**) In a cooking that requires
preheating, preheat at the beginning of
cooking until the temperature symbol
Slow cooking
(8) of the oven rises up to the highest
level.
Food Cooking level
number Rack position Temperature
(°C)
Cooking time
(min.) (approx.)
Meat-Casserole One level [© 3 160 100 ... 120
Chicken-
Casserole One level 3 160 70 ... 100
Haricot Bean One level ¡® 3 160 130 ... 150
Eggplant-
Casserole
One level
iW
3 160 130 ... 150
Steak - Whole One level i© 3 160 110 ... 130
Steak - Sliced One level i© 3 160 100 ... 120
Cakes in paper One level I © 3 185 35 ... 40
Cookies One level [© 3 185 30 ... 35
Dough pastry One level i © 3 200 40 ... 45
Filled savory
pastry One level
r©"
3 200 40 ... 45
• Perform a preheating for 6-7 minutes.
• White/red meats have to be flipped over in the pan prior to cooking until
boiled down.
• Haricot beans have to be boiled for 30 minutes prior to cooking. You may
directly use canned bean.
• Covering the cooking pan will increase performance of cooking.
Tips for baking cakes
1. If pastry is too dry,
» Increase the temperature by 10°C
and reduce the cooking time.
2. If pastry dropped,
» Use less liquid or lower the
temperature by 10°C.
3. If pastry is too dark on top,
» Place it on a lower rack, lower
temperature, and increase the cooking
time.
4. If cooked well on the inside but
sticky on the outside.
» Use less liquid, lower the
temperature, and increase the cooking
time.
Tips for baking pastry
1. If the pastry is too dry,
» Increase the temperature some 10°C
and decrease the cooking time.
» Dampen the layers of dough with a
sauce composed of milk, oil, egg and
yoghurt.
2. If the pastry takes too long to bake,
» Pay care that the thickness of the
pastry you have prepared does not
exceed the depth of the tray and
remain level with it.
26 I EN