Candy FPP 698 X - Manual (Page 16)

15 GB
MEAT
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but
it cooks through to the centre better as the heat has more time to penetrate the joint.
Correct preheating is the basis of successful red meat cookery.
GRILLS
• Before loading the grill: remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper: this
improves seizing, making it tastier and avoids it staying cold at the centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all
the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
• During cooking: never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry.
BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof paper
or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips
Beef with carrots Conv cooking for 6 200-220° C
160-180° C
about 1 hours
Duck Conv cooking 1,5 kg 200-220° C 1 hours
Turkey 5/6 kg 2 - 3 hours
Leg of lamb 200-220° C 15 min/pound
Goose 160-180° C 2 - 2 hours 3/4 kg
Conv cooking
Conv cooking
Conv cooking
Roast chicken Conv cooking 1/1,5 kg 220° C
200-220° C
about 1 hour
Roast beef Conv cooking 240° C 15 min/pound
Roast rabbit 800-1 kg 50-60 mins Fan cooking
275° C
Beef Rotisserie 1kg 275° C 15-20 min
Lamb / Mutton 1 kg 20-25 min Rotisserie
No preheat
No preheat
* All cooking was done at shelf position "1".
Kebabs 275° C 2x8 min Grill
Pork chop Grill 6 pieces 275° C 2x8 min
6 pieces
Turn over in mid
cooking
Turn over in mid
cooking
Brioche 200° C 40-40 min Fan cooking 800 grs 1
St Honoré
190° C Choux pastry 40 pieces 35 min
200° C 15-20 min
Pastry base 20-30 min
Fan cooking
Fan cooking
Fan cooking 180-200° C
6 pieces
* with fan and lower element, we recommend preheating with fan cooking to save time.
2 trays 1 / 3
for 6 Ø 27 1
1 Puff pastry
e.g.
Bouchée
Meringues Fan+Lower element* 1 tray 80-85° C
190° C
4 hours
Fruit tart Fan+Lower element* for 6 220° C 35-40 min
6 pieces 30-35 min Fan+Lower element*
1
1
Ø profiteroles
1 1
Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips Shelf level