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Beschikbare talen
Beschikbare talen
FIRST USE
Ovenware
•
In principle, you can use any type of heat-resistant ovenware.
•
Do not rinse glass ovenware with cold water immediately after use. The sudden temperature
difference can cause the glass to crack.
•
Use black or dark baking tins. These conduct heat better and allow the food to cook more
evenly.
Do not cover the oven floor
•
Covering the oven bottom with, for example, aluminium foil or a baking tray can lead to
overheating and damage to the enamel.
•
It is possible to prevent spring forms from leaking onto the oven floor by folding a container
out of aluminium foil and placing it on the grid under the form or by laying baking paper
under it.
Keeping food warm
•
You can use the oven to keep already-prepared dishes warm. To do so, select the hot air
setting and a temperature of 75°C. Cover dishes you want to keep warm to prevent them
from drying out.
Roasting meat
•
Large pieces of meat, from 1 kg, are the most suitable. The meat will get a regularly shaped,
crispy crust, with virtually no weight loss.
•
Rub the meat with salt and spices fifteen minutes beforehand. Use 80 to 100 g of butter or
fat (or a mixture of the two) per 500 g of meat for roasting.
Cooking times
•
Flat, thin pieces require approximately 5 minutes less cooking time than thick or rolled
pieces of meat. When cooking larger pieces of meat, cook for 15 to 20 minutes longer per
500 grams extra.
Put the meat in a roasting pan and douse in hot butter or fat. Place the meat in the roasting
pan with the fatty side facing up. Make sure to baste meat without a fatty side every 15
minutes. Meat with a fatty side should be basted every 30 minutes.
•
If the gravy is too dark, add a few spoonful's of water now and then during roasting.
•
Cover the meat loosely with foil and let it stand for 10 minutes before serving.
Oven runners
•
The oven walls are fitted with runners so that the oven grid or baking sheet can be placed at
different levels. For the correct level, consult a baking guide or food packaging instructions.
EN 8
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