Zanussi Gas cooker User Manual - Page 14

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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 tempera-

ture. Cook medium-sized fish initially at a high tempe-

rature 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 l 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, similar results are obtained.

The "TABLE OF COOKING TIMES" relating to

cooking in the oven and by grill is provided as a gui-

de.

Experience will show possible variations to the values

set out in the table.

Nevertheless carefully follow the indications given

in the receipe you intend to follow.

Attention: do not place any utensils such as dripping

pan, cake tins, casseroles, pyrex dishes, aluminium

foil or other on the base of the oven when the oven is

in use. A stagnation of heat would result which would

compromise the results of cooking and could damage

the oven enamel.