Grundig GEBC 11000 X [48/56] Ife eve
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Grundig GEBC 11000 X [48/56] Ife eve

Grundig GEBC 11000 X [48/56] Ife eve

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FuO gHH VMV Cooking times tabie Large grill ai the ceding of the oven is in operation It is suitable h J for grilling large amount of meat timings in this chart are meant as a I J Jguide Timings may vary due to temperature eV food thickness lype and your own preference of cooking Put big or medium sized portions in correct rack position under the grill heater for grilling Set the temperature to maximum level Turn the food after half of the grilling time Baking and roosting PeTWi st rack of the oven is the bottom rack 1J __________ Caokmp leve number CGWG 1 wy Cakes m mould Ce i zaferne PGPW Que dvpi ife eve Que Ovpi Spenge œke One ieve x Oue Wet Cook Dough paWy One ieve WQ goi W Oue Wet Lsaven One ieve Oue Wet Pi ZU G SeQ imok febam toner One ieve Q 3 Roasted ehldmu Ou a We Turkey 5 5 kg suue Ur uU o 3 pcmeroM Oup Wal A i 2 5 30 mn GO lllllll 2 5 30 IIIIIM 5 10 26 30 30 40 23 33 If the cake is too dry increase the temperature by 1 0 C and decrease the cooking time if the cake is wet use fess liquid or lower the temperature by 1 0 C If the cake is too dark on top place it on a lower rack lower the temperature and increase the cooking time If cooked well on the inside but sticky on the outside use less liquid lower the temperature and increase the cooking time 700 270 25 mm zOO ruae i so wo SO 40 13 20 10O 120 55 è 5 z U ïheu 190 Oue Tips for baking cake IIIIIM 15 mm 250 max îhae WO iiiiM i Hn a cooking that requires preheating preheat at the beginning of cooking until the thermostat lamp turns off 20 EN Coakfeg fee 3 3priS2C tn i s i 3Ï n 1 leg of Lamb 7 Oue Wet Wb 3 z 1 1 DC GO W for baking pastry the pastry is too dry increase the temperature by WCC and decrease the cooking time Dampen the layers of dough with a sauce composed of milk oil egg and yoghurt If the pastry takes too long to bake pay care that the thickness of the pastry you have prepared does not exceed the depth of the tray If the upper side of the pastry gets browned but the lower part is not cooked make sure that the amount of sauce you have used for the pastry is not too much at the bottom of the pastry Try to scatter the sauce equally between

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