John Lewis JLBIOS610 Kochbuch

Tables, Tips and Recipes

Type of baking Oven functionOvenlevelTemperature°CTimeHr: Mins.Apple pie (2tins Ø20cm,diagonally off set)TRUE FAN 1 160 1:10-1:30Apple pie (2tins Ø20c

Type of baking Oven functionOvenlevelTemperature°CTimeHr: Mins.Viennese whirls TRUE FAN 3 140 0:20-0:30Viennese whirlsCONVENTIONAL 3160 1)0:20-0:30Bis

TRUE FAN TRUE FAN Type of baking Shelf positions from bottomTemperaturein °CTimeHours:Mins. 2 levels 3 levels Biscuits made with yeastdough1

Table FAN BAKINGType of baking Shelf position Temperature °CTimeHr: Mins.Pizza (thin crust)1180 - 200 1)20 - 30Pizza (with a lot of topping) 1 180 - 2

• •Any heat-resistant ovenware is suitable touse for roasting (please read the manufac-turer's instructions).• Large roasting joints can be roast

Type of meat Quantity Oven functionShelfpositi-onTempe-rature °CTimeHoursmins.Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30LambLeg of lamb, r

Food to be Cooked Meat Core TemperatureVealRoast veal 75 - 80 °CKnuckle of veal 85 - 90 °CMutton / lambLeg of mutton 80 - 85 °CSaddle of mutton 80 - 8

Food to be cookedWeightgSettingShelfpositionTotal timemins.Fillet of beef1000-1500SLOW COOKTWO3 90-110Roast veal1000-1500SLOW COOKTWO1 100-120Steaks20

Defrosting tableDishDefrostingtimemins.Furtherdefrostingtime (mins.)CommentsChicken, 1000 g100-140 20-30Place the chicken on an upturnedsaucer placed

Cookware Addition of fluidGAME open ---BONED POULTRY open ---Oven levels and weight are shown inthe display for every meat programme.RECIPE MENUSTEA

2

–250 ml cream– 4 tablespoons butterPeel potatoes, slice thinly, dry and thenseason. Rub an ovenproof baking dish with aclove of garlic and then grease

Sieve the flour into a mixing bowl, make ahollow in the centre. Cut up the yeast, placeit in the hollow with the milk and a little of thesugar and sti

Preserve Temperature in°CCooking time untilsimmering inmins.Continue to cookat 100°C in mins.Kohlrabi, peas, asparagus 160-170 50-60 15-201) Leave sta

– 400 g flour– 1 packet baking powder– 1/8 l milk– 50 g cocoa– Juice of half a lemonBlack ring cake tinMargarine for greasingBreadcrumbs for coating b

Add the flour mixed with the baking powderto the foaming mixture and fold in.Fold in the fruit to the mixture as well.Place the mixture in the prepare

Topping:– 750 g onions– 250 g bacon– 3 eggs– 250 g crème fraîche– 125 ml milk– 1 teaspoon salt– ½ teaspoon ground pepperSieve the flour into a mixing

stirring. Gradually add the mince, sauté andstir to break up and add the meat stock.Season the meat sauce with tomato purée,the herbs, salt and pepper

– 1 teaspoon tarragon– Chopped parsley– Salt, pepper–Lemon– Ovenproof dishSprinkle the fish fillet with lemon juice andleave it to marinate for a whil

John Lewis Partnership171 Victoria StreetLondon SW1E 5NNwww. johnlewis.com315 9083 13-B-112008

ContentsUses, tables and tips 4Cooking with steam 4Baking 8Roasting 13SLOW COOK 16Grill sizes 17Defrosting 17Meat programme

Uses, tables and tipsCooking with steamFor steam cooking, use the oven functionsVIGOROUS STEAM, INTERVAL PLUS orINTERVAL STEAM.Warning! Warning: Durin

shelf in the 1st shelf level with the openingfacing downwards. In- sert the containers intothe oven at a slight angle. Pour in themaximum amount of wa

The times given are for guidance only, they willvary depending upon size and number.TRUE FAN and VIGOROUSSTEAM in successionBy combining TRUE FAN and

INTERVAL PLUS (Max. water amount 250ml)Type of food Temperaturein °CTime in mins. Oven levelThick fish fillet Small fish up to 350g 85 25-35 2Whole

INTERVAL STEAM(Amount of water to be added will depend on thelength of the cooking time)Type of food Temperaturein °CTime in mins. Oven levelsReady-

General instructions• Insert the tray with the bevel at the front.• With CONVENTIONAL or TRUE FANyou can also bake with two tins next to onean- other