Manual Constructa CH110253 (page 45 of 52) (English, German, Dutch, French)

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Tips and tricks

Yoghurt

You can also use the appliance to make home-made yoghurt:

The heat from the \ oven lighting is used for this.

1. Remove the accessories and hook-in rack.

2. Heat 1 litre of long-life milk (3.5% fat) or fresh pasteurised

milk to 40 °C

Bring 1 litre of fresh milk to the boil once and allow to cool

down to 40 °C.

3. Add 150 g of set yoghurt to the heated milk, stir in and fill the

jars or bowls evenly. Do not pour more than 200 ml into any

single container.

4. Cover the filled containers with a suitable lid or cling film.

5. Preheat the oven with # Top heating for 15 minutes at

100 °C.

6. Then set the operating mode selector to \ oven lighting.

7. Evenly space the containers over the cooking compartment

floor, then close the appliance door.

8. Switch off the oven lighting after 8 hours and place the

containers in the refrigerator for at least 12 hours.

Pork

Fillet, medium (400 g) 3 200 - 230 30 - 45

Roast with rind (1.5 kg) 2 200 - 220 120 - 150

Joint, marbled, without rind, e.g. neck (1.5 kg) 2 190 - 210 100 - 130

Roast, lean (1 kg) 2 180 - 200 70 - 90

Smoked pork 2 190 - 210 70 - 80

Beef

Fillet, medium (1 kg) 2 200 - 220 45 - 65

Sirloin, medium (1.5 kg) 2 200 - 220 30 - 45

Pot roast (1.5 kg)* 2 200 - 220 120 - 150

Veal

Joint/breast of veal (1.5 kg) 2 180 - 200 90 - 120

Knuckle 2 190 - 210 100 - 130

Poultry (not stuffed)

Chicken, whole (1 kg) 2 200 - 220 60 - 70

Duck, whole (2 - 3 kg) 2 190 - 210 90 - 120

Goose, whole (3 - 4 kg) 2** 180 - 200 130 - 180

Crust too thick and/or roast too dry Check the shelf position. Reduce the temperature or shorten the roasting time.

Crust too thin Increase the temperature.

The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase

the roasting time. Check the core temperature of the roast using a meat thermometer.

Steam in the cooking compartment is

condensing on the appliance door

The steam dries during the course of the cooking. If there is an excessive volume of

steam, you can carefully open the door briefly to allow the steam to escape more quickly.

% Top/bottom heating

Item for roasting Shelf position Temperature in °C Roasting time in min-

utes

* Roast pot roasts in ovenware with a lid

** Use shelf position 1 for tall items

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Constructa CH110253 Manual

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