Electrolux Built-In Dishwasher Посібник користувача - Сторінка 14

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Electrolux Built-In Dishwasher Посібник користувача

Some hints

For baking cakes

Cakes require a moderate temperature

(normally between 150 °C 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.

If three shelves are filled with cakes and tarts

simultaneously, it is advisable to slot in an

extra shelf between the two lower shelves .

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 °C-250 °C).

White meat, poultry and fish instead require

low-temperature cooking (150 °C-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

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.

inside,

requires

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.

Should you cook very fat food, place the meat

directly on the grill and the grill over the dripping

pan in order not to dirty the oven.

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 dur-

ing 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.

Warning! - Do not attempt to place

objects on the bottom of the oven and

do not cover it with aluminium foil while

cooking, as you can damage the

enamelled surfaces and the food you

are cooking.

Always place pans, heat-resisting pans

and aluminium foils on the oven shelves.

Warning! - Be careful when you insert

and extract the oven accessories (e.g.

dripping pan, grid etc...) from the oven

in order not to damage the enamelled

surfaces of the oven cavity.

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