Electrolux EOG 10000 user manual Cooking times, On Roasting

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The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.

A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.

B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.

On Roasting:

-Most foods should be placed on the grid in the grill pan to allow maximum circulation of air to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred.

-Food should be thoroughly dried be- fore grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist dur- ing cooking.

-Accompaniments such as tomatoes and mushrooms may be placed under- neath the grid when grilling meats

-When toasting bread, we suggest that the top runner position is used with the grid in its 'high' position.

-The food should be turned over dur-

ing cooking, as required.

-Most foods should be placed on the grid in the grill pan to allow maximum circulation of air to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred.

-Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with

a little oil or melted butter to keep them moist during cooking.

-Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats

-When toasting bread, we suggest that the top runner position is used with the grid in its 'high' position.

-The food should be turned over during cooking, as required.

Caution!

Do not line the oven with alu- minium foil and do not place a roasting pan or baking tray on the floor, as otherwise the oven enamel will be damaged by the heat build-up.

Cooking times

Cooking times can vary according to the different composition, ingredients and amounts of liquid in the individual dishes. Note the settings of your first cooking or roasting experiments to gain experience for later preparation of the same dishes.

Based upon your own experiences you will be able to alter the values given in the tables.