Progress PBN 1310 Manual De Instrucciones página 8

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If two baking trays with pastries or biscuits
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 roasted at a higher temper-
ature in a shorter time.
If cooking meat directly on the oven shelf, in-
sert the roasting pan in the shelf level below.
Baking and roasting table
CAKES
Conventional
TYPE OF DISH
Level
Whisked recip-
ies
Shortbread
dough
Butter-milk
cheese cake
Apple cake (Ap-
ple pie)
Strudel
Jam- tart
Fruit cake
Sponge cake
(Fatless sponge
cake)
Christmas cake/
Rich fruit cake
Fan forced
cooking cooking
Level
Temp
[°C]
2 170 2 (1 and
3)
2 170 2 (1 and
3)
1 170 2
1 170 2 left +
right
2 175 2
2 170 2 left +
right
2 170 2
2 170 2
2 170 2
Leave the joint to stand for at least 15 mi-
nutes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven,
it is recommended to pour a little water in the
roasting pan.
To prevent condensation forming, add water
several times.
The plates can be kept warm in the oven at
minimum temperature until serving.
Important! Do not line the oven with
aluminium foil and do not place baking
trays, pots, etc. on the oven floor, as the
heat that builds up will damage the oven
enamel.
Cooking times
Cooking times can vary according to the dif-
ferent composition, ingredients and amounts
of liquid in the individual dishes.
Note the settings of your first cooking or
roasting to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you will
be able to alter the values given in the tables.
Cooking
time [min]
Temp
[°C]
165 45-60
160 24-34
165 60-80
160 100-120
150 60-80
160 30-40
155 60-70
160 35-45
160 50-60
Notes
In cake mould
In cake mould
In cake mould 26 cm
2 cake moulds of 20 cm on
the oven shelf
On baking tray
In cake mould 26 cm
In cake mould 26 cm
In cake mould 26 cm
In cake mould 20 cm