Cooking tips for meat
oIf, when cooking meat, the time needed is more than 40 minutes, turn the oven off 10 minutes before the end of cooking time to exploit the residual heat and save energy.
oYour roast will be juicer if cooked in a closed pan. It will be crispier if cooked without a lid.
oNormally white meat, poultry and fish need medium temperatures (less than 200°C).
oTo cook “rare” red meats, high temperatures (over 200°C) and short cooking times are needed.
oFor a tasty roast, lard and spice the meat.
oIf your roast is tough, next time leave the meat to ripen longer.
oIf your roast is too dark on top or underneath, next time put it on a higher or lower shelf, lower the temperature and cook for longer.
oIf your roast is undercooked, cut it in slices and arrange the slices on a baking tray with gravy and finish cooking it.
Cleaning and maintenance
Cleaning operations must only be carried out when the oven is cool.
The appliance should be disconnected from your mains supply before commencing any cleaning process.
oThe oven should be thoroughly cleaned before it is operated for the first time and after each use. This will avoid residual food stuffs becoming baked on the oven cavity. After residues have been baked on several times, they are far more difficult to remove.
oNever clean the oven surfaces by steam cleaning.
oThe oven cavity should only be cleaned with warm soapy water, using either a sponge or soft cloth. No abrasive cleaners should be used.
oAny stains that may appear on the bottom of the oven will have originated from food splashes or spilt food, these splashes occur
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