Candy DUO 609 X User Manual
Page 6
4 GB
MEAT :
It is better not to salt meats until after cooking as salt encourages the meat to splatter 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 PRE-HEATING IS THE BASIS OF SUCCESSFUL RED MEAT COOKERY.
CAKE - PASTRIES AND BISCUITS :
Avoid using shiny moulds because they reflect heat and can spoil your cakes. If your cakes brown too quickly, cover them with greaseproof
paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards. If not the heat is reflected by the shiny surface and does not penetrate
the cake.
Avoid opening the door during the first 20 to 25 minutes of
cooking: sponge cake, soufflés, brioche, 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 the cooking. If the blade comes out moist or with bits of cake attached, continue baking but slightly
lower the thermostat so that it finished off without burning.
The following instructions are for guidance only. You may wish to alter them according to your own experience or your personal
taste.
Pre-heating times :
. 20 minutes between 210 and 230°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
COOKING ADVICES
USE
1 - 1,5 kg
QUANTITY
FOOD
Oven
Temperature
in °C
Shelf
position from
the bottom
Cooking
time
in minutes
FISH
1 kg
Trout
200
1
15 / 25
Whiting
190
1
50
MEAT
1 - 1,5 kg
Roast-beef
190
1
90
1 kg
Roast
veal
150 / 160
1
120 / 150
2 kg
Blanquette
of veal
170 / 190
1
60 / 90
Leg
of lamp
150 / 160
1
60 / 75
1 - 1,5 kg
Leg
of mutton
150 / 160
1
50 / 60
POULTRY
2 kg
Pigeons
150 / 160
1
45
4 kg
Goose
160
1
240 / 270
2 - 2,5 kg
Duck
175
1
90 / 150
1 - 1,5 kg
Chicken
170
1
60 / 80
VARIOUS
Lasagne
200
1
40
Soufflès
200
1
20
Fritter
200
1
20
Pizza
200
1
20
PASTRY
175
1
40 / 50
Tart with
fruits
180 / 190
1
20 / 30
Biscuit
(leaven dough)
160
1
40 / 45
Meringue
100
1
90
Puff pastry
200
1
20
Buckwheat
cake