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Ignis AKH 1001 Manual

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COOKING TABLE
RECIPE FUNCTION PREHEATING SHELF
(FROM BOTTOM)
TEMP.
(°C)
TIME
(MIN) ACCESSORIES AND NOTES
Leavened cakes Yes 2 160 - 180 35 - 55 Cake tin on wire shelf
Filled pies
(cheesecake, strudel, apple pie) Yes 2 170 - 190 30 -85 Drip tray / baking tray or cake tin on wire
shelf
Biscuits/Tartlets Yes 3 170 - 180 15 - 40 Drip tray / baking tray
Choux buns Yes 3180 30 - 40 Drip tray / baking tray
Meringues Yes 390 120 - 130 Drip tray / baking tray
Bread / Pizza / Focaccia Yes 2 190 - 250 15 - 50 Drip tray / baking tray
Frozen pizza Yes 2250 10 -15 Shelf 2: drip tray / baking tray o wire shelf
Savoury pies
(vegetable pie, quiche lorraine) Yes 2 175 - 200 40 - 50 Cake tin on wire shelf
Vols-au-vent / Pu pastry savouries Yes 3 180 - 200 20 - 30 Drip tray / baking tray
Lasagna / Baked pasta /
Cannelloni / Flans Yes 2 190 - 200 40 - 65 Drip tray or oven tray on wire shelf
Lamb / Veal / Beef / Pork 1Kg Yes 2 190 - 200 90 - 110 Drip tray or oven tray on wire shelf
Chicken / Rabbit / Duck 1 Kg Yes 2 190 - 200 65 - 85 Drip tray or oven tray on wire shelf
Turkey / Goose 3 Kg Yes 1 / 2 190 - 200 140 - 180 Drip tray or oven tray on wire shelf
Baked sh / en papillote
(llet, whole) Yes 2 180 - 200 40 - 60 Drip tray or oven tray on wire shelf
Stued vegetables
(tomatoes, courgettes, aubergines) Yes 2 200 - 225 40 - 60 Oven tray on wire shelf
Toast Yes 4200 2 - 5 Wire shelf
Fish llets / steaks Yes 4200 30 - 40 Shelf 4: wire shelf (turn food halfway
through cooking)
20 - 30 Shelf 3: drip tray with water
Sausages / Kebabs /
Spare ribs / Hamburghers Yes 4200 30 - 50
Shelf 4: wire shelf (turn food halfway
through cooking)
Shelf 3: drip tray with water
Vegetable gratin Yes 3200 10 - 20 Oven tray on wire shelf
RECOMMENDED USE AND TIPS
HOW TO READ THE COOKING TABLE
The table indicates the best function to use for any 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 pre-
heating (where required). Cooking temperatures and times are purely
for guidance and will depend on the amount of food and type of
accessory used. Use the lowest recommended values to begin with
and, if the food is not cooked enough, then move on to higher values.
Use the accessories supplied and preferably dark coloured metal cake
tins and oven trays. You can also use pans and accessories in pyrex or
stoneware, but bear in mind that 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.
Desserts
• To check whether a raising cake is cooked, insert a wooden
toothpick into the centre of the cake. If the toothpick comes out
clean, the cake is ready.
• If using non-stick cake tins, do not butter the edges as the cake
may not rise evenly around the edges.
• If the cake “sinks” during cooking, set a lower temperature the
next time, perhaps reducing the amount of liquid in the mixture
and mixing more gently.
Meat
• Use any kind of oven tray or pyrex dish suited to the size of the
piece of meat being cooked. For roast joints, it is best to add some
stock to the bottom of the dish, basting the meat during cooking
for added avour. When the roast is ready, let it rest in the oven for
another 10-15 minutes, or wrap it in aluminium foil.
• When you want to grill meat, choose cuts with an even thickness
all over in order to achieve uniform cooking results. Very thick
pieces of meat require longer cooking times. To prevent the meat
from burning on the outside, lower the position of the wire shelf,
keeping the food farther 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 grill on which the meat is placed. Top-
up when necessary.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter
the mozzarella over the pizza two thirds of the way through cooking.
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