Haier KGG6202-A1, KGG6201-A1, KGG5202-A1, KGG5201-A1 manual Baking in the Oven, Roasting meat

BAKING IN THE OVEN GB

Baking

We recommend using the baking trays which were provided with your cooker which should be put on the drying rack;

Before the cake is taken out of the oven, check if it is ready using a wooden stick (if the cake is ready the stick should come out dry and clean after being inserted into the cake);

After switching off the oven it is advisable to leave the cake inside f or about 5 min.;

The baking parameters given in tables are approximate and can be corrected based on your own experience and cooking preferences;

If information given in recipe books is significantly different from the values included in this instruction manual, please apply the instructions from the manual.

CAKE TYPE	TEMPERATURE	TEMPERATURE	BAKING TIME	LEVEL FROM
	( )	( )	IN MINUTES	THE BOTTON
	WARMED UP
Fruit cake	170	160	60-70	2
Victoria sponge	170	150-160	20-40	2-3
Sponge layer cake	170	150-160	20-30	2-3
Buns	180	170	30-50	3
Teacake	180	180	40-50	3
Cake (crispy base)	200	180	40-60	3
Puff pastry	230-250	200-220	15-20	3

40

BAKING IN THE OVEN GB

Roasting meat

Cooking meat weighing over 1 kg in the oven, but smaller pieces should be cooked on the gas burners.

Use heatproof ovenware for roasting, with handles that are also resistant to high temperatures;

When roasting on the drying rack or the grate we recommend that you place a baking tray with a small amount of water on the lowest level of the oven;

It is advisable to turn the meat over at least once during the roasting time and during roasting you should also baste the meat with its juices or with hot salty wat er – do not pour cold water over the meat.

TYPE OF MEAT	LEVEL FROM THE	TEMPERATURE( )	TIME*
	BOTTON		IN MINUTES
BEEF			Per 1 cm
Roast beef or fillet rare	3	250	12-15
Oven warmed up juicy	3	250	15-25
(“medium”)
Oven warmed up “well	3	210-230	25-30
done”
Oven warmed up roast joint	2	200-220	120-140
PORK
Roast joint	2	200-210	90-140
Ham	2	200-210	60-90
Fillet	3	210-230	25-30
VEAL	2	200-210	90-120
LAMB	2	200-220	100-120
VENISON	2	200-220	100-120
POULTRY	2	220-250	50-80
Chicken
Goose (approx. 2 kg)	2	190-200	150-180
FISH	2	210-220	40-55

The figures presented in the table refer to a portion of 1kg,if the portion is larger than that an additional 30-40 minutes should be added for each additional kilogram.

41