Manual Progress pbp 5320 x (page 55 of 80) (English, Dutch)

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2. Select the function defrosting; to do this,

press the oven functions button , until

the symbol appears in the display.

3. The display will show the indication “def”.

Hints and tips

On baking:

Cakes and pastries usually require a me-

dium temperature (150°C-200°C). Therefore,

it is necessary to pre-heat the oven for

approx. 10 minutes.

Do not open the oven door before 3/4 of

the baking time has elapsed.

Shortcrust pastry is baked in a springform

tin or on a tray for up to 2/3 of the baking time

and then garnished before being fully baked.

This further baking time depends on the type

and amount of topping or filling. Sponge mix-

tures must separate with difficulty from the

spoon. The baking time would be unneces-

sarily extended by too much liquid.

If two baking trays with pastries or bis-

cuits are inserted into the oven at the same

time, a shelf level must be left free between

the trays.

If two baking trays with pastries or bis-

cuits are inserted into the oven at the same

time, the trays must be swapped and turned

around after about 2/3 of the baking time.

When roasting:

Do not roast joints smaller than 1 kg.

Smaller pieces could dry out when roasting.

Dark meat, which is to be well done on the

outside but remain medium or rare inside,

must be roasted at a higher temperature

(200°C-250°C).

White meat, poultry and fish, on the other

hand, require a lower temperature (150°C-

175°C). The ingredients for a sauce or gravy

should only be added to the roasting pan

right at the beginning if the cooking time is

short. Otherwise add them in the last half

hour.

You can use a spoon to test whether the

meat is cooked: if it cannot be depressed, it

is cooked through. Roast beef and fillet,

which is to remain pink inside, must be

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Progress pbp 5320 x Manual

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