Zanussi ZE 942 사용 및 관리 지침 - 페이지 12

{카테고리_이름} Zanussi ZE 942에 대한 사용 및 관리 지침을 온라인으로 검색하거나 PDF를 다운로드하세요. Zanussi ZE 942 20 페이지. Cooker
Zanussi ZE 942에 대해서도 마찬가지입니다: 사용 및 관리 지침 (20 페이지), 사용 설명서 지침 (20 페이지)

페이지 인쇄

Cooking possibilities on the

ceramic hob

Any kind of cooking operations can be

easily carried out on the ceramic hob.

Obviously, the complete knowledge and

the appreciation of the infinite cooking

possibilities of the hob will be possible only

by using it and by checking out the results

of the first cooking operations.

Safety thermostat

The safety thermostat placed inside each

heating element, prevents possible

overheatings caused by a wrong use of the

hob (e.g. operation without pots, or use of

not suitable pots or uncorrectly positioned).

Hints for a correct use of the oven

and the grill

The oven wire grid can be curved either

upwards or downwards to give the

required distance from the heating

elements.

Whipped up kneadings have the required

firmness when they tend to stick to the

spoon as, otherwise, an excessive fluidity

would uselessly stretch the cooking time.

Shortbread kneadings should first be baked

in the mould on the baking-tin for about

two-thirds of the total baking time, and

then be garnished (trimmed) before you

complete the baking.

This final baking time depends on the

type and quantity of the garniture

(trimmings). Gourmets greatly appreciate

grilled food as it usually remains very

tender and savoury. All meats are suitable

for grilling, with the exception of some

lean game meats and meat-loaves.

The meat must be thoroughly drained,

Le. kept until it becomes high (tender).

The pieces of meat to be cooked should

not weigh less than 1 Kg. boneless.

If bones are removed beforehand, this will

shorten the cooking time and it will be

easier to cut the meat.

Meat needs to be turned over only if

cooking is done at higher temperatures.

Ingredients for the gravy should be placed

in the baking-tin straightaway if cooking

is to be short. If cooking is to last long,

instead, these ingredients are to be added

during the last half-hour.

To find out if the meat is done, press it

down with a spoon.

If it is well done the meat should not

give in (yield). When the meat is done to

a turn, the gravy is grayish in colour.

Cooking time for roast-beef and fillet, the

inside of which should remain of a pink

colour, is reduced.

Wait for at least 15 minutes before cutting

the meat, so that the dish gravy (meat

juice) may settle down instead of dripping

out profusely.

The dish can be kept warm in the oven

with the thermostat turned off.