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.
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.
using the oven electrolux 15