Handleiding
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INSTRUCTION
MANUAL
22
In general…
Pastry is too dry
Increase the temperature by 10℃and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10℃.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The Pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper. If using more than one level and
they are not all at the same cooking point, use a lower temperature setting. It is not necessary to remove the food
from all the racks at the same time.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature setting from 180℃to 200℃.
For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to start with
a high temperature setting (200℃-220℃) for a short time, then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on the center of the grid and place
the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the center of the oven. If you would like to increase the amount of
heat from below, use the low rack heights. For savory roasts (especially duck and wild game), dress the meat with lard
or bacon on the top.
Bekijk gratis de handleiding van Creda C90RCDFTCRM, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Creda |
| Model | C90RCDFTCRM |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 5516 MB |
