Idiomas disponibles
Idiomas disponibles
• 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.
GRILLING TIPS
• 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.
• Turn the pieces of fish after 2/3of the time, whole fish does not have to be turned.
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.
• 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.
76
