Main Cooking Guidline - Klarstein 10033188 Manual De Usario

EN
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10. 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.
1 1. 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.
12. Place whole poultry on the lower wire rack breast-side down. Turn after
specified time.
13. For duck or goose, pierce the skin on the underside of the wings. This allows the fat
to run out.
14. Turn the pieces of fish after
Place the whole fish in the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container in the stomach cavity
of the fish will make it more stable.
15. How to tell when the roast is ready: Use a meat thermometer (available from
specialist shops) or carry out a "spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a
little longer.
16. The roast is too dark and the crackling is partly burnt: Check the shelf height and
temperature.
17. The roast looks good but the juices are burnt: Next time, use a smaller roasting dish
or add more liquid.
18. The roast looks good but the juices are too clear and watery: Next time, use a
larger roasting dish and use less liquid.
19. Steam rises from the roast when basted. This is normal and due to the laws of
physics. The majority of the steam escapes through the steam outlet. It may settle
and form condensation on the cooler switch panel or on the fronts of adjacent units.

MAIN COOKING GUIDLINE

Foods Accessory
Round
Cake
model
Bake pan
Bread
Bake pan
Bake pan
⁄ of the time, whole fish does not have to be turned.
2
3
Heating Rack place Temperature
function
2nd layer
2nd layer
3rd layer
1st + 3rd
layer
⁄ of the
2
3
Cooking
setting (°C) time (min)
140-160 30-45
180-200 10-20
170-190 10-20
160-180 10-20