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General information on baking, roasting
and broi
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may escape.
Exiting steam can scald your hands, face
and/or eyes.
Tips for baking
•
Use non-sticky coated appropriate metal
plates or aluminum vessels or heat-resistant
silicone moulds.
•
Make best use of the space on the rack.
•
Place the baking mould in the middle of the
shelf.
•
Select the correct rack position before
turning the oven or Broil on. Do not change
the rack position when the oven is hot.
•
Always place oven racks in desired location
while oven is cool. If rack must be moved
while oven is hot, do not let potholder con-
tact hot heating element in oven.
•
Keep the oven door closed.
Tips for roasting
•
Seasoning with lemon juice and black pep-
per will improve the cooking performance
when cooking a whole chicken, turkey or a
large piece of meat.
•
Meat with bones takes about 15 to 30
minutes longer before it is cooked than a
roast of the same size without bones.
•
You should calculate about 4 to 5 minutes
cooking time per centimeter height of the
meat.
•
Let meat rest in the oven for about 1 0
minutes after the cooking time. The juice is
better distributed all over the roast and does
not run out when the meat is cut.
•
Fish in a fire-resistant dish should be placed
on the rack at the medium or lower level.
Tips for broiling
Broiling is ideal for cooking meat, fish and poultry
and will achieve a nice brown surface without it
drying out to much. Flat pieces, meat skewers
and sausages are particularly suited for broiling
as are vegetables with a high water content such
as tomatoes and onions.
•
Distribute the pieces to be broiled on the
wire shelf.
•
If the broiling is on the wire shelf, locate a
dripping pan under it in order to collect the
fat.
•
Add some water in dripping pan for easy
cleani .
Fire danger due to food which is
unsuitable for grilling!
Only use food for grilling which is
suitable for intensive grilling heat.
Do not place the food too far in the
back of the grill. This is the hottest
area and fat food m catch fire.
27/EN
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