Casseroles
The following oven settings are recom- mended for cooking casseroles:
–"Convection"
–"Top & Bottom Heat"
The following types of dishware are suit- able for this type of slower cooking:
-covered pots made of heat proof glass
-china,
-earthenware pots
Make sure your pots have heat re- sistant handles and knobs.
Place the rack in the 1st runner from the bottom, and place the prepared casserole on top.
Select the Oven Mode and tempera- ture.
Convection . . . . .
Top & Bottom
Heat . . . . . . . . . .
Please note:
Dishes that need to be cooked in their own juice or steam (i.e. vegetables) should be covered so that they don’t dry out. If no lid is available, aluminum foil can be used.
Cook without a lid when a crusty finish or topping is desired (meat or au gratin dishes).
Useful hint:
When cooking more than one item, one dish can be placed on top of the other. Invert the lid of the bottom dish and place the dish to be browned on top.
Poaching
Fish or fruit can be poached in the oven using a covered dish.
Bottling/Canning
Cooking times
Consult your cook book.
Bottling should only be performed by an experienced cook who has received proper training in this method of pres- erving fruit and vegetables, and under- stands the chemical processes in- volved.
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