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Product usage
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Condensation forms when you bake moist cakes. Baking may result in the formation
of water vapour, which escapes above the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units. This is natural process.
Tips for roasting
1.
Seasoning with lemon juice and black pepper will improve the cooking performance when
cooking a whole chicken, turkey or a large piece of meat.
2.
Meat with bones takes about 15 to 30 minutes longer before it is cooked than a roast of
the same size without bones.
3.
You should calculate about 4 to 5minutes cooking time per centimeter height of the meat.
4.
Let meat rest in the oven for about 10 minutes after the cooking time. The juice is better
distributed all over the roast and does not run out when the meat is cut.
5.
Fish in a fire-resistant dish should be placed on the rack at the medium or lower level.
Tips for grilling
Grilling is ideal for cooking meat, fish and poultry and will achieve a nice brown surface without
it drying out too much. Flat pieces, meat skewers and sausages are particularly suited for
grilling as are vegetables with a high water content such as tomatoes and onions.
•
When grilling, preheat the oven for approx. 4 minutes, before placing the food into the
cooking compartment. Always grill with the oven door closed.
•
As far as possible, the pieces of food you are grilling should be of equal thickness. This
will allow them to brown evenly and remain succulent and juicy.
•
Turn the food you are grilling after 2/3 of the time.
•
Do not add salt to steaks until they have been grilled.
•
Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx.1/2 cm
of liquid.
•
Add liquid generously for pot roasts. Cover the base of the ovenware with approx.1-2 cm
of liquid.
•
Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the
best results are achieved by placing it in the centre of the wire rack. The universal pan
should also be inserted at level 1. The meat juices are collected in the pan and the oven
is kept cleaner.
•
When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat
distorts it and the cooking compartment can be damaged when removing it.
•
The grill element switches on and off continually. This is normal. The grill setting
determines how frequently this will happen.
•
When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes.
This allows better distribution of the meat juices.
•
For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the
dish with the rind at the bottom.
•
Place whole poultry on the lower wire rack breast-side down. Turn after 2/3 of the specified
time.
•
For duck or goose, pierce the skin on the underside of the wings. This allows the fat to
run out.
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