Progress PHP5325X Manuale Utente Scaricare il pdf (Pagina 16)

Heat

set-

ting

Use to: Time Hints

1 To keep cooked food warm. as re-

quired

Put a lid on the cookware.

1 - 2 To make Hollandaise sauce, and to melt

butter, chocolate and gelatine.

5 - 25 min Mix at intervals.

1 - 2 To solidify fluffy omelettes and baked

eggs.

10 - 40

min

Cook with a lid on.

2 - 3 To simmer rice and milk-based dishes,

and to heat up ready-cooked meals.

25 - 50

min

Add a minimum of two times as

much liquid as rice. Stir milk

dishes halfway through.

3 - 4 To steam vegetables, fish and meat. 20 - 45

min

Add some tablespoons of a liquid.

4 - 5 To steam potatoes. 20 - 60

min

Use a maximum of ¼ l water for

750 g of potatoes.

4 - 5 To cook larger quantities of food, stews

and soups.

60 - 150

min

Add a maximum of 3 l of a liquid

to the ingredients.

6 - 7 To lightly fry escalopes, veal cordon

bleu, cutlets, rissoles, sausages, liver,

eggs, pancakes and doughnuts, and to

cook roux.

as re-

quired

Turn halfway through.

7 - 8 To fry hash browns, loin steaks and

steaks.

5 - 15 min Turn halfway through.

9 To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast) and to

deep-fry chips.

The temperature and baking times in

the tables are guidelines only. They de-

pend on the recipes and the quality

and quantity of the ingredients used.

Baking

General instructions

• Your new oven can bake or roast differ-

ently to the appliance you had before.

Adapt your usual settings (temperature,

cooking times) and shelf positions to the

values in the tables.

• With longer baking times, you can deacti-

vate the oven approximately 10 minutes

before the end of the baking time and

then use the residual heat.

When you cook frozen food, the trays

in the oven can twist during baking.

When the trays become cold again, the

distortions are gone.

How to use the Baking Tables

• The manufacturer recommends that you

use the lower temperature the first time.

• If you cannot find the settings for a spe-

cial recipe, look for the one that is almost

the same.

• You can extend baking times by 10 – 15

minutes if you bake cakes on more than

one level.

• Cakes and pastries at different heights

do not always brown equally at first. If

this occurs, do not change the tempera-

ture setting. The differences equalize dur-

ing the baking procedure.

Tips on baking

Baking results Possible cause Remedy

The bottom of the cake is not

browned sufficiently.

The shelf position is incorrect. Put the cake on a lower shelf.

The cake sinks and becomes

soggy, lumpy or streaky.

The oven temperature is too

high.

The next time you bake, set a

slightly lower oven temperature.

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