Electrolux 95G Libretto di istruzioni - Pagina 11

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For the cooking of meat

Meat to be cooked in the oven should weigh at least 1

kilo to avoid its becoming too dry. If you want roasts

with a good colour, use very little oil. If the piece is lean,

use oil or butter or a little of both. Butter or oil are on

the other hand unnecessary if the piece has a strip of

fat.

If the piece has a strip of fat on one side only, put it in

the oven with this side upwards; when melting the fat

will grease the lower side sufficiently.

Red meat should be removed from the fridge one hour

before cooking otherwise the sudden change of tem-

perature could cause it to become tough. A roast,

especially if of red meat, must not be salted at the

beginning of cooking as salt causes juices and blood to

seep out of the òmeat, thus preventing the formation of

a well-browned crust.

It is advisable to salt the outside of the meat after just

over half the cooking time.

Place the roast in the oven in a dish having a low rim;

a deep dish shields heat.

Meat can be placed on an ovenproof dish or directly on

the grill, under which the dripping pan will be inserted

to collect juice. Ingredients for gravy should only be put

in the dish immediately if cooking time is brief,

otherwise they should be added during the last half

hour.

Begin cooking rare meat at a high temperature,

reducing the temperature to finish cooking the inside.

The cooking temperature for white meat can be mode-

rate throughout.

The degree of cooking can be checked by pressing the

meat with a fork; if it does not give the meat is cooked.

At the end of cooking it is advisable to wait at least 15

minutes before cutting the meat in order that the juices

are not lost.

Before serving plates can be kept warm in the oven at

minimum temperature.

For the cooking of fish:

Cook small fish from start to finish at a high temperatu-

re. Cook medium-sized fish initially at a high tempera-

ture and then gradually lower the temperature.

Cook large fish at a moderate temperature from start to

finish.

Check that baked fish is cooked by gently lifting one side

of the gut; the meat must be white and opaque

throughout, except in the case of salmon, trout or

similar.

Grilling

The following types of meat are suitable for grilling.

Mostly meat or offal cut in slices or pieces of various

sizes, but not usually very thick, poultry cut in half and

flattened, fish, some vegetables (e.g. courgettes,

aubergines, tomatoes, etc.), skewers of meat or fish and

seafood.

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 1 or 2 glasses

of water into the dripping pan.

The grill can also be used to brown, toast bread and grill

certain types of fruit, such as bananas, halved grapefruit,

slices of pineapple, apples, etc. Fruit should not be

placed too near the source of heat.

Cooking times

Cooking times can vary according to the type of food,

its consistency and its volume. It is advisable to watch

when cooking for the first time and check results since

when preparing the same dishes, in the same conditions,