Electrolux Built-In Dishwasher Talimat Kitabı - Sayfa 5

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Electrolux Built-In Dishwasher Talimat Kitabı

Hints and tips for using the oven

Always cook with the oven door

closed.

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.

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 dur-

ing cooking. Very tender red meat to be cooked

rare, i.e. well cooked on the outside but

extremely

juicy

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

inside,

requires

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 seep

out. To prevent the formation of too much

smoke in the oven during roasting, it is a good

idea to pour a little water into the dripping pan

and—to prevent steam—to add a little bit more

during cooking if the original amount dries up

too much.

Before serving, the various courses can be

kept hot in the oven which should be turned

down to the minimum temperature.

Attention! - Do not place objects on

the bottom of the oven and do not cover

it with aluminium foil while cooking, as

this could cause a heat build-up which

would affect the baking results and

damage the oven enamel. Always place

pans, heat-resisting pans and

aluminium foils on the grid which has

been inserted in the oven shelves.

Cooking times

Cooking times vary according to the type of

food to be cooked, its consistency, and

volume.We suggest that you take particular

note of your first cooking experiments with the

oven, since operating in the same conditions

for the same dishes you will of course obtain