Fagor HM-480X USING Installation and operating instructions

Oven cooking table
Advice and Recommended Thermostat Oven shelf Average cooking time
settings cooking position (in hours and minutes)
Dish to position settings (from the Recommended
be cooked bottom) duration My settings
White meats
Pork roast (1 kg) Fan oven 180 1 1 h 30 ........................................................ A-G
Veal roast (1 kg) Fan oven 180 1 1 h- 1h10 ........................................................ A-G
Pork chops / Breaded veal Fan oven 210 2 10 20 to 25 ........................................................ A-G
Pork/veal chops Grill 2 5 15 to 20 Door half-open ................................ A-G-H
Poultry (1 kg) Turbo grill 180 SP 50 to 70 ........................................................ A-G
Red meats
Beef ribs (1 kg) Grill 3 10 25 to 30 ........................................................ A-G-H
Mutton chops Grill 3 5 10 to 20 ........................................................ A-G-H
Roast beef (1kg) Conventional convection 240 1 yes 30 to 40 ........................................................ A-F
Fish and various dishes
Kebabs - Sausage Grill 2 5 15 to 20 Door half-open ................................ A-G-H
Grilled fish Grill 2 - 3 5 15 to 20 ........................................................ A-G-H
Oven baked fish Fan oven 210 1 35 - 45 ........................................................ G
Casseroles Fan oven 180 1 2 h ........................................................ A-G
Fish cooked in foil Fan oven 210 2 10 10-15
Vegetables
Gratins Fan oven 240 1 30 ........................................................ E
Gratin dauphinois Fan oven 180 1 1 h ........................................................
Potatoes Fan oven 180 1 1 h 10 ........................................................
Pastries/desserts
Sponge cake Conventional convection 150 1 35 to 45 ........................................................ B
Swiss roll Conventional convection 210 2 10 5 to 10 On a Tefal baking tray.....................
Sponge cake Fan oven 180 1 10 40 In a baking tin .................................
Pound cake Fan oven 150 1 55 to 60 ........................................................ B
Macaroons Fan oven 150 1 25 to 30 ........................................................ B
Meringues Fan oven 100 1 1 h 30 to 2 h ........................................................ B
Madeleines Fan oven 210 1 10 10 to 15 ........................................................ B
Choux pastry Fan oven 180 - 210 1 40 to 45 according to size............................. B
Biscuits-shortbread Fan oven 180 1 to 2 20 to 30 cake plate ....................................... B
Piecrust Combined 180 1 15 to 25 ........................................................ B
Thick cheesecake (shortcrust pastry) Combined 210 1 40 ........................................................ B
Caramel custards - Flans Combined 150 1 20 to 45 cake plate + hot water .................... C
Fruit tart:
Shortcrust or puff pastry Combined 210 1 30 to 40 ........................................................ B
Leavened dough or shortbread Combined 180 1 35 ........................................................ B
Various
Pies Combined 180 1 1 h 30 to 1 h 40 ........................................................
Paté in terrine dish Combined 150 1 1 h 20 ........................................................
Pizza (shortcrust base) Combined 210 1 35 ........................................................ B
Pizza (bread dough base) Combined 210 1 10 15 to 25 ........................................................ B
Quiche Combined 210 1 30-40 ........................................................ B
Soufflé Combined 180 1 45 ........................................................ B
Pies Combined 180 1 45 ........................................................ B
Stuffed tomatoes Fan oven 210 1 40 ........................................................ B
Bread Fan oven 210 1 10 30 to 40 ........................................................ B-G
Toast Grill 2 5 1 to 2min ........................................................ A
°C 55 75 100 125 150 180 210 240
Setting 1 2345 678 Grill
A- In place the meat in a dish on the oven shelf.
- In place the meat directly on the oven shelf, with the
dripping pan being placed on the floor of the oven.
- The meat may be turned over during cooking.
- In traditional mode, you are advised to leave the door half-open.
B- Dark baking tins should be placed directly on the oven shelf.
- Biscuits and macaroons... should be placed directly on the pastry
tray.
C- Place the dark baking tin in a double boiler with hot water.
Twenty minutes for ramekins.
- For slow defrosting, use the position which does not heat the food.
- Wrap the frozen foodstuffs in aluminium foil (with the shiny side
inwards).
E- By "gratins" we refer to precooked foodstuffs which are browned in
the oven. The position may be used at the end of the cooking
cycle to finish off the top.
F- Allow the meat to stand for 5 to 10 minutes outside the oven before
cutting it, wrapped in aluminium foil.
G- These cooking times vary according to the quantity, the weight or
the thickness.
H- The food must be turned during cooking.
The settings suggested in this document are provided for information purposes only. You may adapt these to your own
requirements based on experience.
Subject to modification
9962-9001_GB 05/03
Number of minutes for pre- heating
Observations
RELATIONSHIP OF THE THERMOSTAT SETTINGS TO THE TEMPERATURE
➜➜
°C
Notes:

USING THE OVEN
Simultaneous cooking with circulating heat
Examples of similar dishes
cooked together.
On two levels: 2 tarts, 2 sponge cakes, 2 pizzas, 4 fruit
cakes.
- It is recommended that you
place your dishes in the oven
after having preheated it at the
cooking temperature while it is
empty.
Additional information
Several dishes (similar or different) can be cooked at the same time
without any contamination of smell or taste, provided they require the
same temperature. The dishes cooked can require different lengths of
cooking.
Note: The table shows the cooking time for a single dish. When
cooking several dishes together, increase this cooking time by 10 to
20 minutes.
Depending on the dishes you are cooking, you will possibly need to
acquire additional accessories.
Roasting joints
Allow all joints to sit at room temperature for at least 1 hour before
roasting. Remove any excess fat to prevent smoke and smells.
1 - If your meat is cooked throughout without being sealed on
the outside:
•You should instead use the or function.
•Bring the food closer to the grill.
•Do not preheat in function.
•Preheat to 240º for 15 to 20 minutes in the
function and then return to the recommended temperature
when placing your dish in the oven.
•Increase the thermostat setting.
2 - If your meat is excessively sealed on the outside and not
sufficiently cooked inside:
•You should instead use the or functions.
•Move the meat further away from the grill in or functions.
•Preheat for a shorter time.
•Reduce the thermostat setting.
3 - If your oven is particularly dirty, you have been cooking at
too high a temperature:
•Reduce the thermostat setting.
•Please see note (A) on the other side.
•Do not cook in the dripping pan in the function.
4 - Cooking time
•Beef joint from 25 to 35min for 1 kg
•Pork roast from 60 to 70min for 1 kg
•Veal roast from 60 to 70min for 1 kg.
Baking cakes
1 - If the top is dark while the underneath is still very light, your
dish requires more heat from below:
•You should instead use the or functions.
•Move the cake further down in the oven.
•Use a dark baking tin.
•Reduce the thermostat setting.
2 - If the top is light and the underneath is dark, your dish is
receiving too much heat from below:
•Move the cake further up in the oven.
•Use a dark baking tin.
•Reduce the thermostat setting.
3 - If the outside is overcooked while the inside is not cooked
enough, or if your dish does not cook uniformly all over, then
you are cooking at too high a temperature.
•Reduce the thermostat setting.
•Increase the cooking time.
4 - If the outside is too dry even though its colour is fine, you
have cooked the dish for too long or at a temperature which
is too low:
•Reduce the cooking time.
•Increase the thermostat setting.
CHOICE OF BAKING TINS for PASTRIES:
Avoid bright shiny tins: they reduce the cooking effect, this is longer
and preheating the oven is vital. Certain thick cakes (ex: fruit cake)
may then be insufficiently cooked inside. You should instead use
baking tins made from black sheet metal which absorb heat well and
transfer it to the cake mixture ensuring top-quality cooking. Tins
covered with anti-adhesive materials allow for easy removal of the
contents, uniform cooking and an attractive colour for the cakes. You
can also use greaseproof paper. This effectively protects the walls of
the tins and the top of the pastry tray from acid stains (from tomatoes
etc, when cooking pizza for example).
When compared to the temperatures shown in recipe books for tradi-
tional cooking, cooking carried out in positions using the fan should
be at a temperature reduced by 20 to 25º C for pastries and 30 to 60º
C for meats. The cooking time should then be increased by 5 to 15
minutes.
All reproduction prohibited
Shelf
1st
Bottom
of oven
OR
TRAY
TRAY
SHELF
SHELF
3