KitchenWarehouse BPK948330T Matt Black Multifunction Pyrolytic Oven Instruction Manual

BPK948330T Matt Black Multifunction Pyrolytic Oven
Instruction Manual

Hints and tips

Cooking recommendations
****The temperature and cooking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used.
If you cannot find the settings for a special recipe, look for the similar one.
For more cooking recommendations refer to cooking tables on our website. To find the Cooking Hints check the PNC number on the rating plate on the front frame of the oven cavity.

Advice for special heating functions of the oven
Keep Warm
The function allows you to keep food warm. The temperature is set automatically to 80 °C.
Plate Warming
The function allows you to warm plates and dishes before serving. The temperature is set automatically to 70 °C.
Place plates and dishes in stacks evenly on the wire shelf. Use the first shelf position. After half of the warming time switch their places.
Dough Proving
The function allows you to rise yeast dough. Put the dough into a big dish and cover it with a wet towel or plastic foil. Set function: Dough Proving and the cooking time.

Baking
For the first baking, use the lower temperature.
You can extend the baking time by 10 –15 minutes if you bake cakes on more than one shelf position.
Cakes and pastries at different heights do not always brown equally. There is no need to change the temperature setting if an unequal browning occurs. The differences equalize during baking.
Trays in the oven can distort during baking. When the trays are cold again, the distortions disappear.

Tips on baking

set a longer baking time and lower oven temperature.
The cake is too dry.| The oven temperature is too low.| Next time set higher oven temperature.
The baking time is too long.| Next time set shorter baking time.
The cake bakes un- evenly.| The oven temperature is too high and the baking time is too short.| Next time set a longer baking time and lower oven temperature.
The cake batter is not evenly distributed.| Next time spread the cake batter evenly on the baking tray.
The cake is not ready in the baking time specified in a recipe.| The oven temperature is too low.| Next time set a slightly higher oven temperature.

Baking on one level

BAKING IN TINS

| | | |
Ring cake / Brio- the| True Fan Cook- ing| 150 – 160| 50 – 70| 1
Madeira cake / Fruit cakes| True Fan Cook- ing| 140 – 160| 70 – 90| 1
Flan base – short pastry, preheat the empty oven| True Fan Cook- ing| 170 – 180| 10 – 25| 2
Flan base – sponge cake mix- ture| True Fan Cook- ing| 150 – 170| 20 – 25| 2
Cheesecake| Conventional Cooking| 170 – 190| 60 – 90| 1
CAKES I PASTRIES I BREADS ON BAKING TRAYS

Preheat the empty oven unless specified otherwise.
| | | |
Plaited bread / Bread crown, pre- heating is not needed| Conventional Cooking| 170 – 190| 30 – 40| 3
Christstollen| Conventional Cooking| 160 – 180| 50 – 70| 2
Rye bread:| Conventional Cooking| first: 230| 20| 1
then: 160 – 180| 30 – 60|
Cream puffs / Eclairs| Conventional Cooking| 190 – 210| 20 – 35| 3
Swiss roll,| Conventional Cooking| 180 – 200| 10 – 20| 3
Cake with crum- ble topping, pre- heating is not needed| True Fan Cook- ing| 150 – 160| 20 – 40| 3
Buttered almond cake / Sugar cakes| Conventional Cooking| 190 – 210| 20 – 30| 3
Fruit flans, pre- heating is not needed| Conventional Cooking| 180| 35 – 55| 3
Yeast cakes with delicate toppings (e.g. quark, cream, custard)| Conventional Cooking| 160 – 180| 40 – 60| 3
BISCUITS

Use the third shelf position.
| | |
Short pastry / Sponge cake mixture| True Fan Cooking| 150 – 160| 10 – 20
Meringues| True Fan Cooking| 80 – 100| 120 – 150
Macaroons| True Fan Cooking| 100 – 120| 30 – 50
Yeast dough biscuits| True Fan Cooking| 150 – 160| 20 – 40
Puff pastries, preheat the empty oven| True Fan Cooking| 170 – 180| 20 – 30
Rolls, preheat the empty oven| Conventional Cook- ing| 190 – 210| 10 – 25

Bakes and gratins

Use the first shelf position.

| | |
Pasta bake| Conventional Cooking| 180 – 200| 45 – 60
Lasagne| Conventional Cooking| 180 – 200| 25 – 40
Vegetables au gratin, preheat the empty oven| Turbo Grilling| 160 – 170| 15 – 30
Baguettes with melted cheese| True Fan Cooking| 160 – 170| 15 – 30
Milk rice| Conventional Cooking| 180 – 200| 40 – 60
Fish bakes| Conventional Cooking| 180 – 200| 30 – 60
Stuffed vegetables| True Fan Cooking| 160 – 170| 30 – 60

Multilevel Baking

Use the function: True Fan Cooking.
For 2 trays use the first and fourth shelf position.

**CAKES / PASTRIES / BREADS ON BAKING TRAYS

**

| |
Cream puffs / Eclairs, preheat the empty oven| 160 180| 25 – 45
Dry streusel cake| 150 160| 30 – 45
BISCUITS

**| |
Short pastry biscuits| 150 -160| 20 – 40
Meringues| 80 – 100| 130 -170
Macaroons| 100 -120| 40 – 80
Yeast dough biscuits| 160 – 70| 30 – 60
  BISCUITS

**

| |
Puff pastries, preheat the empty oven| 170 – 80| 30 – 50
Rolls| 180| 20 – 30

Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use aluminium foil).
Roast large meat joints directly in the tray or on the wire shelf placed above the tray.
Put some water in the tray to prevent dripping fat from burning.
Turn the roast after 1/2 – 2/3 of the cooking time.
Roast meat and fish in large pieces (1 kg or more).
Baste meat joints with their own juice several times during roasting.
Roasting
Use the first shelf position.

BEEF

| | | |
Pot roast| 1 – 1.5 kg| Conventional Cooking| 230| 120 – 150
Roast beef or fillet, rare, preheat the empty oven| 1 cm thick| Turbo Grilling| 190 – 200| 5 – 6
Roast beef or fillet, medium, preheat the empty oven| 1 cm thick| Turbo Grilling| 180 – 190| 6 – 8
Roast beef or fillet, well done, preheat the empty oven| 1 cm thick| Turbo Grilling| 170 – 180| 8 – 10
** PORK
**

Use the function: Turbo Grilling.
| | |
Shoulder / Neck / Ham joint| 1 – 1.5| 160 – 180| 90 – 120
Chops / Spare rib| 1 – 1.5| 170 – 180| 60 – 90
Meatloaf| 0.75 – 1| 160 – 170| 50 – 60
Pork knuckle, precooked| 0.75 – 1| 150 – 170| 90 – 120
VEAL

Use the function: Turbo Grilling.
| | |
Roast veal| 1| 160 – 180| 90 – 120
Veal knuckle| 1.5 – 2| 160 – 180| 120 – 150
LAMB

Use the function: Turbo Grilling.
| | |
Lamb leg / Roast lamb| 1 – 1.5| 150 – 170| 100 – 120
Lamb saddle| 1 – 1.5| 160 – 180| 40 – 60
GAME

Saddle / Hare leg, preheat the empty oven| Conventional Cooking| 230| 30 – 40
Venison saddle 1.5 – 2| Conventional Cooking| 210 – 220| 35 – 40
Haunch of venison 1.5 – 2| Conventional Cooking| 180 – 200| 60 – 90
POULTRY

Use the function: Turbo Grilling.
| | |
Poultry, portions| 0.2 – 0.25| 200 – 220| 30 – 50
Chicken, half| 0.4 – 0.5| 190 – 210| 35 – 50
Chicken, poulard| 1 – 1.5| 190 – 210| 50 – 70
Duck| 1.5 – 2| 180 – 200| 80 – 100
Goose| 3.5 – 5| 160 – 180| 120 – 180
Turkey| 2.5 – 3.5| 160 – 180| 120 – 150
Turkey| 4 – 6| 140 – 160| 150 – 240
FISH

| | | |
Whole fish| 1 – 1.5| Conventional Cooking| 210 – 220| 40 – 60

Use the second shelf position.

Bread Baking

Preheating is not recommended.

BREAD

| |
White bread| 180 – 200| 40 – 60
Baguette| 200 – 220| 35 – 45
Brioche| 180 – 200| 40 – 60
Ciabatta| 200 – 220| 35 – 45
Rye bread| 190 – 210| 50 – 70
Whole meal bread| 180 – 200| 50 – 70
Whole grain bread| 170 – 190| 60 – 90
Bread rolls| 190 – 210| 20 – 35

Crispy baking with Pizza Function

PIZZA

Use the first shelf position.
| |
Tarts| 180 – 200| 40 – 55
Spinach flan| 160 – 180| 45 – 60
Quiche lorraine / Swiss flan| 170 – 190| 45 – 55
PIZZA

Use the first shelf position.
| |
Apple pie, covered| 150 – 170| 50 – 60
PIZZA

Preheat the empty oven before cooking.
Use the second shelf position.
| |
Pizza, thin crust| 200 – 230| 15 – 20
Pizza, thick crust| 180 – 200| 20 – 30
Unleavened bread| 230 – 250| 20-Oct
Puff pastry flan| 160 – 180| 45 – 55
Flammkuchen| 230 – 250| 20-Dec
Pierogi| 180 – 200| 15 – 25
Vegetable pie| 160 – 180| 50 – 60

Grill
Preheat the empty oven before cooking.
Grill only thin pieces of meat or fish.
Put a pan into the first shelf position to collect fat.

GRILL

| | 1st side| 2nd side|
Roast beef| 210 – 230| 30 – 40| 30 – 40| 2
Beef fillet| 230| 20 – 30| 20 – 30| 3
Pork loin| 210 – 230| 30 – 40| 30 – 40| 2
Veal loin| 210 – 230| 30 – 40| 30 – 40| 2
Lamb saddle| 210 – 230| 25 – 35| 20 – 25| 3
Whole fish, 0.5 – 1 kg| 210 – 230| 15 – 30| 15 – 30| 3 / 4

Slow Cooking
This function allows you to prepare lean, tender meat and fish. It is not applicable for: poultry, fatty roast pork, pot roast.
Food sensor temperature should not be higher than 65 °C.

1. Sear the meat for 1 – 2 minutes on each side in a pan over high heat.
2. Put the meat in the roasting pan or directly on the wire shelf. Put a tray below the wire shelf to collect fat. Always cook without a lid while using this function.
3. Use: Food sensor. Refer to “Using the accessories” chapter, How to use: Food sensor.
4. Select the function: Slow Cooking. You can set the temperature between 80 °C and 150 °C for the first 10 minutes. The default is 90 °C. Set the temperature for Food sensor.
5. After 10 minutes, the oven automatically lowers the temperature to 80 °C.

Set the temperature to 120 °C.

| | |
Steaks| 0.2 – 0.3| 20 – 40| 3
Fillet of beef| 1 – 1.5| 90 – 150| 3
Roast beef| 1 – 1.5| 120 – 150| 1
Roast veal| 1 – 1.5| 120 – 150| 1

Frozen Foods

| | |
---|---|---|---
Pizza, frozen| 200 – 220| 15 – 25| 2
Pizza American, frozen| 190 – 210| 20 – 25| 2
Pizza, chilled| 210 – 230| 13 – 25| 2
Pizza snacks, frozen| 180 – 200| 15 – 30| 2
French fries, thin| 200 – 220| 20 – 30| 3
French fries, thick| 200 – 220| 25 – 35| 3
Wedges / Croquettes| 220 – 230| 20 – 35| 3
Hash browns| 210 – 230| 20 – 30| 3
Lasagne / Cannelloni, fresh| 170 – 190| 35 – 45| 2
Lasagne / Cannelloni, frozen| 160 – 180| 40 – 60| 2
Baked cheese| 170 – 190| 20 – 30| 3
Chicken wings| 190 – 210| 20 – 30| 2

Defrost
Remove the food packaging and put the food on a plate.
Use the first shelf position.
Do not cover the food, as this can extend the defrost time.

| | Defrosting time| Further defrosting time| ****
---|---|---|---|---
Chicken| 1| 100 – 140| 20 – 30| Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
Meat| 1| 100 – 140| 20 – 30| Turn halfway through.
Meat| 0.5| 90 – 120| 20 – 30| Turn halfway through.
Trout| 0.15| 25 – 35| 10 – 15| –
Strawberries| 0.3| 30 – 40| 10 – 20| –
Butter| 0.25| 30 – 40| 10 – 15| –
Cream| 2 x 0.2| 80 – 100| 10 – 15| Whip the cream when still slightly
frozen in places.
Gateau| 1.4| 60| 60| –

Preserving

Use the function Bottom Heat.
Use only preserve jars of the same dimensions available on the market.
Do not use jars with twist-off and bayonet type lids or metal tins.
Use the first shelf position.
Put no more than six one-liter preserve jars on the baking tray.
Fill the jars equally and close with a clamp.
The jars cannot touch each other.
Put approximately 1/2 liter of water into the baking tray to give sufficient moisture in the oven.
When the liquid in the jars starts to simmer (after approximately 35 – 60 minutes with one-liter jars), stop the oven or decrease the temperature to 100 °C (see the table).
Set the temperature to 160 – 170 °C.

°C
---|---|---
Peaches / Quinces / Plums| 35 – 45| 10 – 15
VEGETABLES| Cooking time until simmering| Continue to cook at 100 °C**
---|---|---
Carrots| 50 – 60| 5 – 10
Cucumbers| 50 – 60| –
Mixed pickles| 50 – 60| 5 – 10
Kohlrabi / Peas / Asparagus| 50 – 60| 15 – 20

Dehydrating – True Fan Cooking
Cover trays with grease proof paper or baking parchment.
For a better result, stop the oven halfway through the drying time, open the door and let it cool down for one night to complete the drying.”
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf position.

Set the temperature to 60 – 70 °C.

Food sensor

Saddle chop / Pork loin, smoked /
Pork loin, poached| 75| 78| 82
VEAL| Food core temperature (°C)
---|---
Less| Medium| More
Roast veal| 75| 80| 85
Veal knuckle| 85| 88| 90
MUTTON / LAMB| Food core temperature (°C)
---|---
Less| Medium| More
Mutton leg| 80| 85| 88
Mutton saddle| 75| 80| 85
Roast lamb / Lamb leg| 65| 70| 75
**GAME| Food core temperature (°C)
---|---
Less| Medium| More
Hare saddle / Venison saddle| 65| 70| 75
Hare leg / Hare, whole / Venison
leg| 70| 75| 80
POULTRY| Food core temperature (°C)
---|---
Less| Medium| More
Chicken| 80| 83| 86
Duck, whole / half / Turkey, whole / breast| 75| 80| 85
Duck, breast| 60| 65| 70
FISH (SALMON, TROUT, ZANDER)| Food core temperature (°C)
---|---
Less| Medium| More
Fish, whole / large / steamed /
Fish, whole / large / roasted| 60| 64| 68
CASSEROLES – PRECOOKED VEGETABLES| Food core temperature (°C)
---|---
Less| Medium| More
Zucchini casserole / Broccoli
casserole / Fennel casserole| 85| 88| 91
CASSEROLES – SAVOURY| Food core temperature (°C)
---|---
Less| Medium| More
Cannelloni / Lasagne / Pasta bake| 85| 88| 91
CASSEROLES – SWEET| Food core temperature (°C)
---|---
Less| Medium| More**
White bread casserole with /
without fruit / Rice porridge cas‐
serole with / without fruit / Sweet
noodle casserole| 80| 85| 90

867353036-C-282022

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| KitchenWarehouse BPK948330T Matt Black Multifunction Pyrolytic Oven [pdf] Instruction Manual
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