Electrolux Built-In Dishwasher Manuel d'instruction - Page 6

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Electrolux Built-In Dishwasher Manuel d'instruction

Hints and tips for using the oven

Always cook with the oven door

closed.

The oven is supplied with an exclusive system

which produces a natural circulation of air

and the constant recycling of steam.

This system makes it possible to cook in a

steamy environment and keep the dishes soft

inside and crusty outside. Moreover, the

cooking time and energy consumption are

reduced to a minimum.

During cooking steam may be produced which

can be released when opening the oven door.

This is absolutely normal.

However, always stand back from the

oven when opening the oven door during

cooking or at the end of it to allow any

build up of steam or heat to release.

Conventional cooking

Heat comes from the top and from the

bottom, therefore it is preferable to use the

central runners. If cooking requires more

heat from the top or from the bottom use

the top or the bottom runners or turn the

control knob to the relevant positions (bottom

heating

and top heating

Grilling

When grilling meat or fish, spread a little oil

on them and always place them on the oven

grid. The shelf level depends on the

thinckness of the food.

Always place the dripping pan at the lowest

level, with some water in it, to avoid smoke

and unpleasant smells.

Some hints

For baking cakes

Cakes require a moderate temperature

(normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes.

The oven door should not be opened before

at least 3/4 of the set cooking time is up.

Normal short pastry dough should be cooked

in a mould or tin for 2/3 of total cooking time

required and then garnished as desired

before being cooked completely.

Clearly, the remaining cooking time depends

on the type of garnish used (jam, fruit, etc.).

Care should be taken to ensure that any

dough and cake mixes are of the right

consistency since an unduly moist mix

lengthens cooking time unnecessarily. The

raw dough or mix should therefore be fairly

difficult to detach from the spoon or beater.

For cooking meat and fish

Meat cooked in the oven should weigh at

least 1 kg to prevent it from becoming too

dry during cooking. Very tender red meat to

be cooked rare, i.e. well cooked on the

outside but extremely juicy inside, requires

high-temperature cooking (200-220°C).

White meat, poultry and fish instead require

low-temperature cooking (150-175°C).

The ingredients for the accompanying sauce

or gravy should be put in the baking pan at

the very beginning only when cooking times

are short.Otherwise they should be added

during the last half hour. A simple way of

checking whether meat is done or not is to

press it with a spoon; if the meat does not

yield under this pressure it means that it is

done to a turn. In the case of roast beef and

fillet steaks, the inside of which should

remain fairly pink in color, cooking times

must be short. The meat can be cooked in

a baking pan or else directly on the shelf -

in this case a dripping pan must obviously

be placed underneath the shelf to collect

the juice. Once the meat is cooked, it is

advisable to let it rest for at least 15 minutes

before carving so that the juice does not