Warming Up The Oven; Temperature And Cooking Time Tables; Maintenance And Cleaning; Hob - Electric Plates - Diamond E99/2PQA1 Manual De Instrucciones Para La Instalación, El Uso Y El Mantenimiento

5.4

WARMING UP THE OVEN

To cook some kinds of food the oven needs to be warmed up both because the cooking needs to be as even as possible and to
avoid fat splashing, fumes forming and encrustation on the oven.
TIME FOR WARMING UP
The time for warming up is linked to the temperature selected for cooking so the chosen temperature is set, the oven starts
working and when the thermostat indicator light goes out the preheating temperature has been reached.
N.B. Roasts of white meat (pork, veal and lamb) and fish do not need the oven to be warmed up.
5.5

TEMPERATURE AND COOKING TIME TABLES

These tables provide a guideline; a lot depends on the taste and experience of the person using the oven, but above all it
depends on the freshness and quality of the food to cook.
TYPES OF FOODS
Bread and Biscuits
Loaves of bread
Sandwiches
White bread
Biscuits
(sablis -2° or -3° oven guide)
Cakes and miscellaneous
confectionery
Flat breads
Genoise
Shortbread
Layered cake
Chocolate cake
Fruit flan
Rolls
Eclairs
Vol au vents
Puff pastries
Short pastry
Sponge cake
Soufflés
Meringues
6.
6.1

HOB - ELECTRIC PLATES

It is recommended to keep the electric plates always clean and dry, removing grease and encrustations also by using the
specific detergent.
To protect them over time, it is recommended, after cleaning, to wipe them over with a damp cloth, dry them (perhaps by
turning them on) and covering them with a light film of Vaseline oil.
STAINLESS STEEL PARTS
- Clean the stainless steel parts every day with warm soapy water, then rinse thoroughly and dry carefully.
- You must never clean the stainless steel with steel wool, wire brushes or common steel scrapers since they may deposit
ferrous particles that on oxidizing cause rust points. It is possible to use stainless steel wool applied in the direction of the
satin finish.
- If the unit is not to be used for a long time, give all the steel surfaces a a good wipe over with a cloth lightly soaked in
Vaseline oil in order to apply a protective film. Ventilate the premises periodically.
GB
Temp. Time
°C minutes
190/200 45/60
150/160 20/25
175/210 25/40
125/140 20/30
175 40/50
160 40/50
160 40/50
190 25/35
175 25/35
120/140 50/70
190/200 12/18
180 15/20
175 20
180 20
180 20
125 20/25
180/200 20
120/125 30/35
- 22 -
TYPES OF FOODS
Meat
Braised beef (1/1,5kg)
Roas veal (1/1,5kg)
Meatloaf (1/1,5kg)
Lamb (leg or shoulder)
Kid (leg or shoulder)
Pork (loin or ham)
Game
Roast hare
Roast pheasant
Partridge
Roast venison, chamois,
deer
Fowl
Chicken or capon
Roast pigeons
Turkey
Goose
Duck
Fish
Fish in general
Miscellaneous
Gulasch (stew 1/1,5kg)

MAINTENANCE AND CLEANING

Temp. Time
°C minutes
150/160 180/210
150/160 120/150
180/190 90/120
150/160 60/90
150/160 45/60
175 45/60
150/160 60/90
150/160 60/90
150/160 45/60
150/160 90/120
170 90/12
150/160 80/100
150 90/120
160 150/180
175 180/200
200 15/20
180/190 60/75