Tips And Advice - Bauknecht BCVM 8100 Benutzer- Und Wartungshandbuch

TIPS AND ADVICE

How to read the cooking table
The table indicates the best function to use for a given food, to be cooked on one or more shelves at the same time. Cooking
times start from the moment food is placed in the oven, excluding preheating (when required). The cooking temperatures are
only a guide and depend on the amount of food and type of accessory used. Use the lowest recommended values to begin with
and if cooking results are not those desired, use higher values. It is advisable to use the accessories supplied and preferably dark
coloured metal cake tins and pans. Pots and accessories in Pyrex or ceramic can also be used, but cooking times will be slightly
longer. To obtain best results, carefully follow the advice given in the cooking table for the choice of accessories (supplied) to be
placed on the various shelves.
Cooking different foods at the same time
Using the "FORCED AIR" function, different foods (e.g. fish and vegetables) requiring the same temperature can be cooked on
different shelves at the same time. Remove the food requiring shorter cooking times and leave food requiring longer times to
continue cooking.
Cakes
- Bake delicate cakes with the conventional function on a single level. Use dark coloured metal cake tins and always place
them on the rack provided. To bake on more than one level, select the forced air function and stagger the position of cake
tins on the racks, to favour circulation of the air.
- To check if a raising cake is baked, insert a toothpick into the top of the cake. If the toothpick comes out dry, the cake is
ready.
- When using non-stick cake tins, do not butter the edges, as the cake may not rise evenly at the edges.
- If the cake "sinks" during baking, set a lower temperature the next time, even reducing the amount of liquid and mixing
more gently.
- For sweets with moist fillings (cheesecake or fruit pies) use the "CONVECTION BAKE" function. If the base of the cake is too
soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs or biscuit crumbs before adding the filling.
Meat
- Use any type of pan or baking dish suitable for the size of the piece of meat being cooked. For roasts, it is advisable to add
a little stock on the bottom of the pan, basting the meat during cooking to give it flavour. When the roast is ready, leave it
in the oven for another 10-15 minutes, or wrap it in aluminium foil.
- To grill pieces of meat, choose cuts having the same thickness in order to obtain even cooking. Very thick pieces of meat
require longer cooking times. To prevent the meat from burning on the outside, place the rack on a lower level, keeping it
further away from the grill. Turn the meat two thirds of the way through cooking.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the rack on which the meat
is placed. Top-up when necessary.
Turnspit (provided only in some models)
Use this accessory to roast large pieces of meat and poultry evenly. Place the meat on the turnspit rod, tying it with string if
chicken, and check that it is secure before inserting the rod in the seat located on the front wall of the oven and resting it on the
respective support. To prevent smoke and to collect cooking juices, it is advisable to place a drip-tray with half a litre of water on
the first level. The rod has a plastic handle which must be removed before starting to cook, and used at the end of cooking to
avoid burns when taking the food out of the oven.
Pizza
Lightly grease the pans to obtain a pizza with a crispy base. Sprinkle the mozzarella over the pizza two thirds of the way through
cooking.
Rising function
It is advisable to always cover the dough with a damp cloth before placing it in the oven. Rising times with this function are
reduced by about a third compared to proving at room temperature (20-25°C). The rising time for 1 kg of pizza dough is about
one hour.
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IT38