Tips And Cooking Tables - Progress PBN 1110 Manual De Instrucciones

6 progress
oven. To increase top browning, raise the
shelf position.
– The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or nonstick uten-
sils increase base browning, while oven
glassware, shiny aluminium or polished
steel trays reflect the heat away and give
less base browning.
– Always place dishes centrally on the shelf
to ensure even browning.
– Stand dishes on suitably sized baking
trays to prevent spillage onto the base of
the oven and make cleaning easier.
– Do not place dishes, tins or baking
trays directly on the oven base as it be-
comes very hot and damage will occur.
When using this setting, heat comes from
both the top and bottom elements. This
allows you to cook on a single level. This is
particularly suitable for dishes which re-
quire extra base browning such as, e. g.
quiches and flans.

Tips and cooking tables

On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C).
Therefore, it is necessary to pre-heat the
oven for approx. 10 minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin
or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
This further baking time depends on the type
and amount of topping or filling.
Sponge mixtures must separate with difficul-
ty from the spoon.
The baking time would be unnecessarily ex-
tended by too much liquid.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
a shelf level must be left free between the
trays.
If two baking trays with pastries or biscuits
are inserted into the oven at the same time,
the trays must be swapped and turned
around after about 2/3 of the baking time.
When roasting:
Do not roast joints smaller than 1 kg.
Smaller pieces could dry out when roasting.
Gratins, lasagne and hotpots which require
extra top browning also cook well in the con-
ventional oven.
How to use heat from above and below:
1. Turn the oven controller to the function
you want
2. Turn the temperature control to the tem-
perature you want.
Bottom oven element
This function is particularly useful when bak-
ing cakes and pastry bases as well as finish-
ing off quiches or flans, to ensure that the
quiche or pastry base is cooked through.
The temperature controller's lamp lights
up until the correct temperature is
reached. It then cycles on and off to in-
dicate that the temperature is being
maintained.
Top oven element
Use this function to brown off cooked dishes,
such as lasagnes or cauliflower cheese.
Dark meat, which is to be well done on the
outside but remain medium or rare inside,
must be roasted at a higher temperature
(200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C).
The ingredients for a sauce or gravy should
only be added to the roasting pan right at the
beginning if the cooking time is short.
Otherwise add them in the last half hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through.
Roast beef and fillet, which is to remain pink
inside, must be roasted at a higher temper-
ature in a shorter time.
If cooking meat directly on the oven shelf, in-
sert the roasting pan in the shelf level below.
Leave the joint to stand for at least 15 mi-
nutes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven,
it is recommended to pour a little water in the
roasting pan.
To prevent condensation forming, add water
several times.
The plates can be kept warm in the oven at
minimum temperature until serving.