CDA SC145 manual Defrosting, Cooking Of The Pastry, Gratinating, Remark, Instructions For Cooking

INSTRUCTIONS FOR COOKING

GB

GRILL COOKINGS

To cook on the grill or on the grate, pre-heat the oven for about 5 minutes. During grill ope- ration the heat comes from above; it is based on the infrared radiation and is fit for low thickness meat and for toasts. The meat and the fish to be grilled are to be slightly oiled and always placed on the grate; this is to be arranged on the nearest or on the farthest guide from the grill element, according to the thickness of the meat to be cooked. The table shows some examples of cooking times and food positions. The cooking times vary according to the type of food, its homogeneity and volume.

COOKING OF THE PASTRY

The air circulation of the oven assures an instantaneous and uniform heat distribution. The forewarming of the oven is no longer necessary. However for specially delicate pastry the oven can be forewarmed. More trays can be inserted into the oven together with the pastries, taking care not to use the first grid starting from above. Together with the pastry, also other aliments of different nature can be cooked at the same time (fish, meat, etc.) without any transmission of smells and savours.These multiple cookings can be carried out only provided that, although having different cooking times, the aliments to be cooked have the same cooking temperature.

GRATINATING

By this term is meant the surface alteration of an aliment, often forecooked, when, after being introduced into the oven, it takes a golden-brown and crisp aspect. “Gnocchi alla romana”, polenta pasticciata”, rice, lasagnas, noodles and vegetables dressed with bechamel are typical preparation for this type of cooking.

DEFROSTING

The defrosting takes place in the same way as at room temperature, but with the advan- tage that is much more rapid. The ten hours of the refrigerator are reduced to an hour for a kilogram of meat. Put the meat envelope into its packing on a dish. Introduce it into the oven.

COOKING TIMES

The table shows some examples for the adjustment of the thermostat and of the cooking time.

The cooking times can vary according to the type of food, its homogeneity and volume. We are sure that, after a few endeavours, the experience will suggest possible variations to the values shown on the table.

REMARK:

•For the beef, veal, porc and turkey roasts, with bones or rolled, add about 20 minutes to the times shown in the table.

•The indication suggested on the table for the use of the steps is the preferential one in the case of the cooking of several aliments.

•The times indicated in the table refer to the cooking of one aliment only; for more than one aliment, the cooking times should be increased by 5 - 10 minutes.

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