Loading ...
Loading ...
Loading ...
Cooking tips for meat
o If, when cooking meat, the time needed is more than 40
minutes, turn the oven off 10 minutes before the end of cooking
time to exploit the residual heat and save energy.
o Your roast will be juicer if cooked in a closed pan. It will be
crispier if cooked without a lid.
o Normally white meat, poultry and fish need medium
temperatures (less than 200°C).
o To cook “rare” red meats, high temperatures (over 200°C) and
short cooking times are needed.
o For a tasty roast, lard and spice the meat.
o If your roast is tough, next time leave the meat to ripen longer.
o If your roast is too dark on top or underneath, next time put it
on a higher or lower shelf, lower the temperature and cook for
longer.
o If your roast is undercooked, cut it in slices and arrange the
slices on a baking tray with gravy and finish cooking it.
Cleaning and maintenance
Cleaning operations must only be carried out
when the oven is cool.
The appliance should be disconnected from your
mains supply before commencing any cleaning
process.
o The oven should be thoroughly cleaned before it is operated for
the first time and after each use. This will avoid residual food
stuffs becoming baked on the oven cavity. After residues have
been baked on several times, they are far more difficult to
remove.
o Never clean the oven surfaces by steam cleaning.
o The oven cavity should only be cleaned with warm soapy water,
using either a sponge or soft cloth. No abrasive cleaners should
be used.
24
Loading ...
Loading ...
Loading ...