Electrolux EOB31010X user manual Hints and Tips, On baking, On Roasting

Hints and Tips

•Prepare foods in the same way as for conventional grilling. Brush lean meats and fish lightly with a little oil or butter to keep them moist during cooking.

•Cover food with a lid, aluminium foil or plastic film to prevent drying out dur- ing defrosting.

•ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.

•Frozen food should be placed in a sin- gle layer when ever possible and turned over half way through the de- frosting process.

•Only joints of meat and poultry up to 2 kg. (4 lb.) are suitable for defrosting in this way.

On baking:

Cakes and pastries usually require a medium temperature (150°C-200°C) and therefore it is necessary to preheat the oven for about 10 minutes.

Do not open the oven door before 3/4 of the baking time has elapsed. Shortcrust pastry is baked in a spring- form tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. Sponge mixtures must separate with difficulty from the spoon. The baking time would be unnecessarily extended by too much liq- uid.

If two baking trays with pastries or bis- cuits are inserted into the oven at the same time, a shelf level must be left free between the trays.

using the oven electrolux 15

If two baking trays with pastries or bis- cuits are inserted into the oven at the same time, the trays must be swapped and turned around after about 2/3 of the baking time.

On Roasting:

Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher temperature (200°C-250°C). White meat, poultry and fish, on the other hand, require a lower temperature (150°C-175°C). The ingredients for a sauce or gravy should only be added to the roasting pan right at the beginning if the cooking time is short. Otherwise add them in the last half hour.

You can use a spoon to test whether the meat is cooked: if it cannot be de- pressed, it is cooked through. Roast beef and fillet, which is to remain pink inside, must be roasted at a higher temperature in a shorter time.

If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Leave the joint to stand for at least 15 minutes, so that the meat juices do not run out.

To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. To prevent condensation forming, add water several times.The plates can be kept warm in the oven at minimum tempera- ture until serving.