Temperature And Cooking Time Tables; Replecing The Main Components - MBM MINIMA Serie Instructions Pour L'installation, L'emploi Et L'entretien

4.7

TEMPERATURE AND COOKING TIME TABLES

These tables provide a guideline; a lot depends on the taste and experience of the person using the oven, but above all it
depends on the freshness and quality of the food to cook.
TYPES OF FOODS
Bread and Biscuits
Loaves of bread
Sandwiches
White bread
Biscuits
(sablis -2° or -3° oven guide)
Cakes and miscellaneous
confectionery
Flat breads
Genoise
Shortbread
Layered cake
Chocolate cake
Fruit flan
Rolls
Eclairs
Vol au vents
Puff pastries
Short pastry
Sponge cake
Soufflés
Meringues
5.
The unit needs to be checked at least twice a year. You have to check the burner, ignition, inter-ignition, maximum and
minimum settings.
This should only be done by an "Authorized Service Centre"!!.
To be able to change the following components you must firstly:
- shut off the gas supply inlet valve
- remove the knobs
- take off the front panel
- if necessary, remove the grills, burner lids and burners.
It is now possible to replace the most important components.
A) Worktop burner thermocouple (Fig. 2)
- Undo the 4 screws (Fig. 2 pos. 4)
- Unscrew the nut 3 and free the burner mount
- Unscrew the nut 8 and free the thermocouple 9
- Disconnect the thermocouple wire from the gas cock (Fig. 1 pos. 3)
- Install a new thermocouple, following the reverse order to disassembly.
B) Gas cock (Fig. 1)
- Remove the thermocouple (3)
- Unscrew the nut (5) of the burner supply pipe
- Undo the screw (7) holding with the flange (6) locked to the ramp (M)
- Remove the gasket (4)
- Install a new gas cock following the reverse order to disassembly.
Temp. Time
°C minutes
190/200 45/60
150/160 20/25
175/210 25/40
125/140 20/30
175 40/50
160 40/50
160 40/50
190 25/35
175 25/35
120/140 50/70
190/200 12/18
180 15/20
175 20
180 20
180 20
125 20/25
180/200 20
120/125 30/35
REPLACING THE MAIN COMPONENTS
- 23 -
TYPES OF FOODS
Meat
Braised beef (1/1,5kg)
Roas veal (1/1,5kg)
Meatloaf (1/1,5kg)
Lamb (leg or shoulder)
Kid (leg or shoulder)
Pork (loin or ham)
Game
Roast hare
Roast pheasant
Partridge
Roast venison, chamois,
deer
Fowl
Chicken or capon
Roast pigeons
Turkey
Goose
Duck
Fish
Fish in general
Miscellaneous
Gulasch (stew 1/1,5kg)
Temp. Time
°C minutes
150/160 180/210
150/160 120/150
180/190 90/120
150/160 60/90
150/160 45/60
175 45/60
150/160 60/90
150/160 60/90
150/160 45/60
150/160 90/120
170 90/12
150/160 80/100
150 90/120
160 150/180
175 180/200
200 15/20
180/190 60/75
GB