Zanussi GAS AND ELECTROGAS COOKERS Manuel de l'utilisateur - Page 15
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TIPS ON COOKING WITH CONVENCTION OR MULTIFUNCTION ELECTRIC OVEN
Traditional cooking
Heat is conveyed both from the top and bottom of the
oven; thus, it is advisable to put the pot in the central
shelves position. When a higher heat is required either
from the top or bottom, put the pot in an upper or lower
position.
Suggestions for traditional baking
How to bake cakes
Cooking of cakes require a moderate temperature
(usually ranging between 150/200 C) and a 10-minute
pre-heating of the oven. The door should not be
opened during the first 3/4 of the whole baking time.
Beaten up dough should be firm enough to avoid a
longer baking time. When cakes and canapees are
arranged simultaneously on 3 shelves, a runner
should be skipped between the 2 lower shelves.
How to cook meat and fish
Meat should weigh at least 1 kg to avoid excessive
drying. Very soft red meats, to be left rare or only well-
done on the outside while keeping their juices, require
a short but high temperature (200-250 C).
White meat, fowl and fish require a low temperature
(150-170 C).
Ingredients for the gravy should be added to the baking
pan only in the last half hour, unless cooking time is
very short.
The baking point of meat can be checked by pressing
a spoon against the meat. If it feels firm it is properly
cooked, Roastbeef and sirloin require a short cooking
time, as thier insides must keep their redness.
Meat can either be placed an a suitable baking pan or
directly on the grid under which the plate is to be
inserted to collect the juices. When baking time is over
it is advisable to wait at least 15 minutes before slicing
the meat to avoid any spilling of juices.
Dishes can be kept warm in the oven at the lowest tem-
perature, before being served.
Grilling
Heat comes from the top of the oven. It is suitable for
thin meat, toast.
Tips on grill cooking
Almost all kind of meat can be cooked with grill, except
for some game lean meat and meat loaves.
Meat and fish to be grilled should be lightly brushed
with oil and always placed on the grill; meat should be
salted upon completion of cooking; whereas fish
should be salted on the inside before cooking. The grill
should be positioned in the guides nearest or furthest
from the grill element according to the thickness of the
meat, in order to avoid burning the surface and cooking
the inside insufficiently.
The formation of smoke caused by drops of juice and
fat can be avoided by pouring l or 2 glasses of water
into the dripping pan.
Fig. 16
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