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

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.

SOFT FRUIT	Cooking time until simmering
Strawberries / Blueberries / Raspberries / Ripe gooseberries	35 – 45

STONE FRUIT	Cooking time until simmering	Continue to cook at 100 °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.

VEGETABLES		(h)
Beans	60 – 70	6 – 8
Peppers	60 – 70	5 – 6
Vegetables for soup	60 – 70	5 – 6
Mushrooms	50 – 60	6 – 8
Herbs	40 – 50	2 – 3

Set the temperature to 60 – 70 °C.

FRUIT	(h)
Plums	8 – 10
Apricots	8 – 10
Apple slices	6 – 8
Pears	6 – 9

Food sensor

BEEF	Food core temperature (°C)
	Rare	Medium	Well done
Roast beef	45	60	70
Sirloin	45	60	70

BEEF	Food core temperature (°C)
	Less	Medium	More
Meatloaf	80	83	86

PORK	Food core temperature (°C)
	Less	Medium	More
Ham / Roast	80	84	88
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

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