Progress PBN1320 Notice D'utilisation page 23

• Leave the meat for approximately 15 mi-
nutes before carving so that the juice
does not seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke con-
densation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Baking and roasting table
CAKES
Conventional Cook-
TYPE OF DISH
Shelf posi-
Whisked rec-
ipes
Shortbread
dough
Butter-milk
cheese cake
Apple cake (Ap-
ple pie)
Strudel
Jam-tart
Fruit cake
Sponge cake
(Fatless sponge
cake)
Christmas
cake / Rich fruit
cake
Plum cake
Small cakes
Biscuits
Meringues
Buns
Choux
Plate tarts
ing
Temp
tion [°C]
2 170
2 170
1 170
1 170
2 175
2 170
2 170
2 170
2 170
2 170
3 170
3 150
3 100
3 190
3 190
3 180
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, rec-
ipes and quantities when you use this appli-
ance.
Fan Cooking
Shelf posi- Temp
tion [°C]
2 (1 and 3) 165
2 (1 and 3) 160
2 165
2 (1 and 3) 160
2 150
2 (1 and 3) 160
2 155
2 160
2 160
2 165
3 (1 and 3) 166
3 (1 and 3) 140
3 115
3 180
3 (1 and 3) 180
2 170
progress 23
Cooking
Notes
time [min]
45 - 60 In a cake mould
24 - 34 In a cake mould
60 - 80 In a 26 cm cake
mould
100 - 120 In two 20 cm
cake moulds on a
wire shelf
60 - 80 In a baking tray
30 - 40 In a 26 cm cake
mould
60 - 70 In a 26 cm cake
mould
35 - 45 In a 26 cm cake
mould
50 - 60 In a 20 cm cake
mould
50 - 60
In a bread tin
20 - 30 In a baking tray
20 - 30
In a baking tray
90 - 120 In a baking tray
15 - 20
In a baking tray
25 - 35
In a baking tray
45 - 70 In a 20 cm cake
mould
1)
1)
1)
1)