Groupe Brandt CO27GWLE Návod na obsluhu

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Ventilation openings

In order to achieve best performance

and operation of the appliance, you

must provide a minimum gap of 45 mm

behind the kitchen units. The cooling air

enters throu

g

h the plinth inlet and flows

Positioning the appliance into the

kitchen unit

When you fit the appliance into the

kitchen unit, take care to leave a gap of

4 mm between the top panel and the

front part of the unit. The metal trim is

so designed to ensure this.

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Fresh meat

We advise you to thaw the meat completely before cooking it to avoid meat from cooking

quicker on the outside than on the inside, with the exception of schnitzels that can be put

directly to cook with a low/medium flame and for boiled meats.

Poultry

They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.

Feathered game

They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.

Fish

Cooked food

N.B. The time limit of preservation of cooked food is reduced if you use fat bacon or lard as sauces.

Put directly onto the flame or into the oven without thawing.

PRODUCT TIME LIMIT

Small cuts of lamb 6 months

Roasted pig 5 months

Pork chops 4 months

Boiled beef, roast beef 10 months

Beef steaks, ribs, stew

8 months

Roast veal

Veal steaks, choice veal cuts 10 months

Minced meat 4 months

Giblets 3 months

Sausages 2 months

PRODUCT TIME LIMIT

Duck 4 months

Rabbit 6 months

Chicken for broth 7 months

Goose 4 months

Chicken 10 months

Turkey 6 months

Giblets 3 months

PRODUCT TIME LIMIT

Wild duck

8 monthsWoodcock

Pheasant

Hare 6 months

Partridge

8 months

Quail

PRODUCT TIME LIMIT PREPARATION

Carp

2 months Remove scales, gut and clean fish, remove head, wash, dry and freeze

Pike

Rhomb

Salmon

Mackerel

Tench

Trout

Gilthead

3 months

Remove scales, gut and clean fish, remove head, wash, immerse in cold salt water

for 30 seconds, dry and freeze

Sole

PRODUCT TIME LIMIT COOKING PREPARATIONS

Meat stew sauce

3 months

Not fully cooked

Tomato sauce Fully cooked

Vegetable soup 2 months Without pasta

Lasagne 4 months Not fully cooked

Roast 2 months Fully cooked

Osso buco (Marrow-bone) 1 month

Not fully cooked

Meat stews 3 months

Game in salmi

2 months

Fully cooked

Boiled fish

Baked fish

Pepperoni, eggplant (aubergines), Meat-stuffed

baby marrows

Not fully cooked

Boiled spinach

Pizza 6 months Fully cooked

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It is advisable to steam cook the vegetables so as not to loose the vitamins and minerals into

the water. Therefore there is no need to wait for them to dry before freezing them, but allow

them to cool first.

Generally, the vegetables are better if they are cooked directly without thawing. Reduce the

cooking times bearing in mind the boiling effected before freezing.

Fruit must be covered with sugar or syrup according to the cases. The quantity of sugar to

use in order to preserve it is about 250 gr. per kg of fruit. Syrups are to be used in different

percentages and they are prepared by boiling water with some sugar already melted in it.

The various concentration are:

•

30% solution, 450 gr. of sugar for every litre of water

•

40% solution, 650 gr. of sugar for every litre of water

•

50% solution, 800 gr. of sugar for every litre of water

To maintain the colour of the fruit unaltered, dip it into some lemon juice before covering it with

sugar, or otherwise add some lemon juice to the syrup. Fruit to be freezed needs an hour in the

fridge for setting before being placed into the freezer. The syrup must cover the fruit completely.

To be preserved for 2 months. Defreeze the bread in the oven at 50 C having put it in be-

fore switching the oven on.

Before freezing butter and cheese, cut them into pieces for weekly consumption. Butter is

preserved for 8 months and so is hard cheese (parmesan). Other types of cheese need 4

months. defreezing must be done in the fridge being careful about the condensation which

logically forms on these products.

Asparagus 12 months Wash, remove hard parts 2 minutes

Cabbage, cauliflower 6 months Wash, cut into pieces 2 minutes

(1)

Artichokes

12 months

Remove external leaves 6 minutes

(1)

Beans Shell 3 minutes

French beans Wash, remove stalk 4 minutes

Mushrooms Wash 2 minutes

(1)

Eggplants Wash, slice 4 minutes

(2)

Pepperonies (3) Wash, slice, remove pips

Do not boil

Peas, tomatoes (3)

Shell, freeze, immediately placing them on one layer

only, pack them

Parsley, basil 8 months

Wash

Spinach

12 months

2 minutes

Mixed vegetables ready for

soup (Celery, carrots,

beetroot, leaks, etc.)

Wash, cut into pieces, divide into portions, do not

put potatoes as they turn black

Do not boil

(1) Put a bit of vinegar or lemon in the cooking water.

(2) Salt well before cooking.

(3) The vegetables become mushy during the thawing, owing to the high content of water in them. We advise freezing only if you

intend consuming the cooked products.

Apricots 8 months Wash, stone, 40% syrup

Pineapple

10 months

Peel, slice, 50% syrup

Oranges Peel, slice, 30% syrup

Cherries Wash, stone, cover with sugar or with 30% syrup

Strawberries

12 months

Wash, remove stalks and cover with sugar

Melons Peel, slice, remove pips and cover with 30% syrup

Peaches 8 months Peel, stone, slice and cover with 50% syrup

Grapefruit 12 months Peel, slice, 30% syrup

Citrus juice 10 months Squeeze, remove pips, sugar according to taste

Plums

12 months

Peel, stone, cover with sugar or with 50% syrup

Grapes Separate the grapes from the stalk, wash, cover with sugar or with 30% syrup

Whortleberries, blackberries

red, black current goose

berries, raspberries

10 months Wash, remove stalks, cover with sugar

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Aération de l’appareil

Afin d’obtenir le meilleur rendement de

l’appareil, vous devez respecter les

ouvertures de fixage air.

Positionnement de l’appareil dans

l’élément de cuisine

Quand vous positionnez l’appareil dans

l’élément de cuisine, respectez la

distance de 4 mm entre la bande

supérieure et le plan antérieur de

l’élément.

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Viande fraîche

Nous vous conseillons de décongeler complètement la viande avant de la cuisiner, afin d’évi-

ter qu’elle ne cuise plus vite à l’extérieur qu’à l’intérieur, à l’exception des petites tranches

panées, qui peuvent être sautées directement à feu doux/moyen, et des viandes bouillies.

Volailles - Lapins

Préparez-les plumés/écorchés, étripés et de préférence coupés en morceaux, lavés et essuyés.

Gibier

Préparez-le plumé/écorché, étripé et de préférence coupé en morceaux, lavé et essuyé.

Poisson

Aliments cuisinés

La durée de conservation des plats cuisinés diminue si vous vous servez de lard ou de bacon

pour relever les plats.

Mettez directement sur le feu ou au four, sans décongeler.

PRODUIT VALIDITÉ

Agneau petits morceaux 8 mois

Porc rôti 5 mois

Côtes de porc 4 mois

Boeuf bouilli, rosbif 10 mois

Boeuf biftecks, entrecôtes, en sauce

8 mois

Veau rôti

Veau biftecks, côtelettes 10 mois

Viande hachée 4 mois

Saucisses 2 mois

PRODUIT VALIDITÉ

Canard 4 mois

Lapin 6 mois

Poule pour bouillon 7 mois

Oie 4 mois

Poulet 10 mois

Dinde 6 mois

Abats 3 mois

PRODUIT VALIDITÉ

Canard sauvage

8 moisBécasse

Faisan

Lièvre 6 mois

Perdrix

8 mois

Caille

PRODUIT VALIDITÉ PRÉPARATION

Carpe

2 mois Ecaillez, videz, ôtez la tête. Lavez, essuyez et surgelez.

Brochet

Turbot

Saumon

Maquereau

Tanche

Truite

Daurade

3 mois

Ecaillez, videz, ôtez la tête, lavez, mettez-la pendant 30 secondes dans de l’eau froide

salée, essuyez et surgelez.

Sole

PRODUIT VALIDITÉ CUISSON

Sauce au jus de viande

3 mois

mi-cuisson

Sauce à la tomate à point

“Minestrone” aux légumes 2 mois sans pâtes

Lasagne 4 mois mi-cuisson

Rôtis 2 mois à point

Rouelle de veau 1 mois

mi-cuisson

Viandes en sauce 3 mois

Civets de gibier

2 mois

à point

Poisson cuit à l’eau

Poisson au four

Poivrons, aubergines

Courgettes farcies avec de la viande

Champignons sautés avec ail et persil, ratatouille

de poivrons

mi-cuisson

Epinards cuits à l’eau

Pizza 6 mois à point

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Groupe Brandt CO27GWLE Návod na obsluhu

Groupe Brandt CO27GWLE Návod na obsluhu

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