12electrolux
Flavouring
•Flavours are held in the food because there is little evaporation. Adjust flavouring at the end of the cooking time.
Liquid
•Use slightly less liquid as there is little evap- oration during cooking. Always add milk and milk products, for example cream to-
wards the end of cooking to prevent them from curdling.
Reheating
•Cool left over food quickly and then put it in the fridge. Do not reheat food using the slow cook setting. Reheat food in the usual way or in a microwave. Only reheat food once.
Helpful hints and tips
Using the hob
•Do not overfill pans or they will boil over.
•Do not use pans with very heavy handles, which cause the pan to tip.
•The hob surface should be allowed to cool before closing the lid.
•Any spillage should be removed from the lid before opening.
•Do not leave accidental spillage on the hob or removable parts. The spillage should be wiped up and the parts washed and care- fully dried as soon as the hob, pan sup- ports and burner parts are cool enough to touch.
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Using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circula- tion of air to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or mel- ted butter to keep them moist during cook- ing.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
•When toasting bread use the shelf in po- sition 1 with the grid in the high position.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
•The food should be turned over during cooking as required.
Using the top oven
•Arrange the shelves in the required posi- tions before switching the oven on. Shelf positions are counted from the top down- wards.
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•Do not push dishes too far back as food will burn if it overhangs the burner flame
•Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
•The material and finish of the baking tray and dishes used affect base browning. En- amel ware, dark, heavy or non stick uten- sils increase base browning. Shiny alumi- nium or polished steel trays reflect the heat away and give less base browning.
•Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
•For economy leave the door open for the shortest possible time, particularly when placing food into a preheated oven.
Using the main oven
•Arrange the shelves in the required posi- tions before switching the oven on. Shelf positions are counted from the top down- wards.
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•Do not push dishes too far back as food will burn if it overhangs the burner flame.
