MG ZBM 3399 ANT - Инструкция по эксплуатации - Страница 45

GB

45

USE OF THE ELECTRIC OVEN

The first time the oven is used, it may give off acrid smells, 
caused by the first heating of isolating panels glue surrounding 
the oven 

(it is necessary to heat up the oven at the maximum 

temperature for about 30-40 minutes with closed door)

.

It is something normal, and in case it will occur, wait for the smoke 
to stop before introducing the food into the oven.
The oven is fitted with: a rod shelf for cooking food contained in 
oven dishes or placed directly on the rod shelf itself, a drip-tray 
for cooking sweets, biscuits, pizzas, etc., or for collecting juices 
and fats from food cooked directly on the rod shelf.

Note:

 The following tables give the main points for cooking some 

of the most important dishes. The cooking times recommended 
in these tables are approximate. After a few tries, we are sure that 
you will be able to adjust the times to get the results you want.

Conventional cooking table

Dish

Temp.  °C.  

Minutes

Fish

180-240

acc. to size

Meat

Roast ox

250 

30 per kg.

Roast veal 

200-220

30 per kg.

Chicken

200-240

50 about

Duck and goose 

220

acc. to weight

Leg of mutton 

250

30 per kg.

Roast pork 

250

60 per kg.

Soufflets

200

60 per kg.

Sweets (pastries)

Tea-cake

160

50-60

Sponge finger 

160

30-50

Shortcrust pastry 

200

15

Puff pastry

250

15

Fruit flan

200-220

30

Meringues

100

60

Quiches, etc. 

220

30

4 quarters

120-140

60

Buns

160-180

45