User manual CONSTRUCTA CF231250

[. . . ] Instruction manual CF231250 en 9000 497 020 891116 Table of contents Safety information . 31 2 d Safety information Read this instruction manual carefully. Please pass on these manuals to the new owner if you sell the appliance. Before installation Transport damage Check the appliance for damage after unpacking it. Damage caused by incorrect connection is not covered under warranty. Electrical connection Information for your safety This appliance is intended for domestic use only. [. . . ] The specified baking time is not correct Frozen products are not browned evenly after baking Frozen products are not browned, not crispy or the specified time is not correct For small items, check the amount on the baking tray. If frozen products are unevenly browned when prebaked, then uneven browning is to be expected after baking. Do not use heavily frosted frozen products. Roasting d There is a risk of injury if you use roasting dishes that are not heat resistant. Only use roasting dishes that are marked as being suitable for use in the oven. The air circulation would be impaired and this will have a negative effect on your roast. Open roasting For open roasting, a roasting dish without a lid is used. When you are roasting with % Top/bottom heat, you should turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan Juices escape from the roasting meat and are collected in the universal pan. vegetables) at the same time as roasting meat in the universal pan. 15 For smaller joints, you can use a smaller roasting dish instead of the universal pan. Roasting in the universal panwith wire rack Place the wire rack on the universal pan and slide them in together at the same shelf height. Roasting with a lid Roasting table This method is particularly suitable for pot roasts. The roasting time and temperature depend on the size, height, type and quality of the joint. In general, the larger the joint, the lower the temperature and the longer the roasting time. The information in the table are guidelines and relate to joints cooked without a lid. The values may vary depending on the type and quantity of the meat and on the roasting dish. You should set the lower of the specified temperatures the first time. At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The information in the table are for food placed in a cold oven and for meat taken directly from the refrigerator. Roast 3 Hot air Shelf Tempera height ture in ºC Baking time (minutes) 30 45 120 150 % Top/bottom heat Shelf Tempera height ture in ºC Pork Fillet, medium (400 g) 1 170 180 Roast with rind (1. 5 kg) 1 160 170 * Roast pot roasts with a lid on the roasting dish ** Use shelf height 1 for large amounts 3 2 200 220 190 210 16 Roast Joint, marbled, without rind, e. g. neck (1. 5 kg) Roast, lean (1 kg) Smoked pork Meat loaf (made from 500 g meat) Beef Fillet, medium (1 kg) Sirloin, medium (1. 5 kg) Pot roast (1. 5 kg)* Veal Veal joint/breast (1. 5 kg) Knuckle Poultry (unstuffed) Chicken, whole (1 kg) Duck, whole (2 3 kg) Goose, whole (3 4 kg) 3 Hot air Shelf Tempera height ture in ºC 1 1 1 1 160 170 170 180 160 180 170 180 Baking time (minutes) 100 130 80 100 60 80 60 70 % Top/bottom heat Shelf Tempera height ture in ºC 2 2 2 2 190 210 200 220 190 210 200 210 1 1 1 1 1 1 1 1 180 190 180 190 170 180 160 170 160 170 170 180 160 170 150 160 40 60 30 45 120 150 90 120 100 130 60 70 90 120 130 180 30 40 40 50 2 2 2 2 2 2 2 2** 3 2 200 220 200 220 200 220 180 200 190 210 200 220 190 210 180 200 180 200 180 200 Fish, whole H 300 g 1 160 170 H 700 g 1 160 170 * Roast pot roasts with a lid on the roasting dish ** Use shelf height 1 for large amounts Tips and tricks Crust too thick and/or roast too dry Check the shelf height. Crust too thin The meat is not cooked right through Increase the temperature or switch on the grill briefly at the end of the roasting time. Remove any accessories that are not required from the cooking compartment. Check the core temperature of the roast using a meat thermometer. Steam in the cooking compartment The steam dries during the course of the cooking. If there is is condensing on the appliance an excessive volume of steam, you can carefully open the door door briefly to dissipate the steam more quickly. 17 Grilling Caution!There is a risk of damage to kitchen units if you grill with the appliance door open. Place the wire rack in the universal pan and slide them both in at the height specified in the grilling table Always place the food to be grilled in the centre of the wire rack If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. All round grilling 4 All round grilling is particularly suitable for grilling poultry and meat so that it is crispy (e. g. [. . . ] Remove the appliance door and lay it on a soft, clean surface, with the front facing down (see the section: Removing and fitting the appliance door). Unscrew the cover at the top left and right of the appliance door and detach it (Fig. Fit the appliance door. 27 Cleaning hook in racks For easier cleaning, you can remove the hook in racks. d Remove hook in rack Risk of burning due to hot elements in the cooking compartment. Push the hook in rack upwards at the front and unhook to the side (figure A). [. . . ]