Fagor 5CF-56MSPB - Инструкция (Страница 25)

EN
oven. When the oven is being used, the light will
turn on or off, thereby signalling that the heaters
have been automatically switched on to maintain
the temperature in the oven or switched off when
the desired temperature has been reached.
11.5 Electronictimer
Electronic timer enables you to control the oven using
an automatic and semi-automatic mode.
It is also possible to control the oven functions manu­
ally, without using the timer.
Electronic timers’ functions are set out in separate
instructions.
11.6 Oven light
For your comfort and safety, the oven has been fitted
with a light bulb which lights up the inside of the oven
during its operation. The light turns on after any of
the available baking functions has been selected and
goes off after the oven has been switched off.
11.7 Accessories
Standard accessories of the oven include two baking
trays (fig. 11.7.1) and a baking grid (fig. 11.7.2)
The baking grid is designed for placing baking tins
with dishes intended for baking or roasting. Certain
foods may be placed directly on the grid, e.g. meat,
sausages or fish. In such cases, a drip tray filled with
ca. 0.5 I of water must be placed underneath to col­
lect the dripping fat. This will keep the oven clean.
11.8 Using the oven
1. Heat the oven and put the baking tin containing
the dish on a selected oven level (fig. 11.8.1)
2. Select a baking function using the oven control
knob, e.g. E (fig. 11.8.2).
3. Set the oven to the desired temperature (e.g.
200°C) using temperature adjustment knob (fig.
11.8.3).
4. In cookers fitted with electronic timers, the work of
the oven may be programmed by the user.
5. After baking, switch off the oven by turning the
oven control knob and the temperature adjust­
ment knob to zero (off).
Note!
When in operation, the appiiance must not be ieft
unattended, as certain parts of the cooker may
become very hot. Keep chiidren weii away!
11.9 Oven use
• For baking cakes, traditional metal cake tins may
be used as well as Tefion, ceramic, glass or alu-
minium foil cake trays (fig. 11.9.1). The most uni­
versal are metal tins due to their various shapes
and application. Before first use, all metal cake tins
must be baked in a well-heated oven to remove
the smell.
Fill the tins 2/3 full of dough, leaving enough place
for it to rise.
Ceramic, glass, enamelled steel and cast-iron co­
okware with heat-resistant handles may be used
(fig. 11.9.2) for roasting meat.
Before putting a cake into the oven, the oven must
be pre-heated. Some cookers have the fast pre
heat function ®.
During baking the dough should be heated even-
H his can be done by choosing the Q E o r
function.
If the dough outer layer is too brown, next time pla­
ce the cake tin on a lower level in the oven, set a
lower temperature, and allow the dough to bake
longer.
If the dough bottom is too brown, next time place
the cake tin on a higher level in the oven and set a
lower temperature.
If you place dough in the overheated oven, the cake
may be doughy or fail to rise. If the dough stays in
the oven too long, it may dry out or the outer layer
may become too brown.
When selecting the baking time and temperature
take into account the weight and consistency of the
pastry.
Place utensils with food at any level of the oven,
depending on the used function.
Observation and experience help in choosing the
best level, temperature and oven function for a par­
ticular dish.
It is recommended to start the first baking with me­
dium temperatures, according to the recipe, and
then adjust the temperature to suit the needs the
next time. If baked in lower temperatures, the cake
becomes evenly brown all over its surface.
In order to check whether the cake is baked, it sho­
uld be pierced with a thin wooden rod a few minu­
tes before switching off the oven. The cake is ready
if it does not stick to the rod. After baking the cake
should be kept in the oven for about 5 minutes.
The following are recommended when using the
oven:
- do not use the oven for storage purposes,
- cake tins, casseroles and dishes for roasting
meat should be placed on the gridiron (central­
ly) and not on the tray (fig. 11.9.3 and 11.9.4),
- when selecting cooking parameters, take the
type of cookware to be used into consideration;
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