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Built-in Single Pyrolytic Oven
12. Cooking and baking advice
Risk of scalding by hot steam!
Take care when opening the oven
door as steam may escape.
Tips for baking
• Use non-stick coated
appropriate metal trays and
containers or heat-resistant
silicone moulds.
• Make best use of the space on
the shelf.
• It is recommended to place the
vessels in the middle of the shelf.
• Select the correct shelf position
before turning the oven or grill
on – don't move oven shelves
when hot.
• Keep the oven door closed.
Tips for roasting
• Seasoning with lemon juice and
black pepper 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 to cook
than a roast of the same size
without bones.
• Let meat rest in the oven for
about 10 minutes after the
cooking time. The juices will be
better distributed thought the
meat and will not run out when
the meat is cut.
• Fish in a heat proof dish should
be placed at the medium or
lower level.
20
Tips for grilling
• Grilling is ideal for cooking
meat, fish and poultry and will
achieve nice browning without
drying out the food. Flat pieces,
meat skewers and sausages
are particularly suited for
grilling, as are vegetables with
a high water content, such as
tomatoes and onions. Distribute
the pieces to be grilled on the
wire rack.
• Use tray or grill pan under the
wire rack in order to collect
dripping fat or juices.
• Adding some water to the grill
pan will assist with cleaning.
Tips for baking cake
• If the cake is too dry, increase
the temperature by 10 °C and
decrease the cooking time.
• If the cake is wet, use less
liquid or lower the temperature
by 10 °C.
• If the cake is too dark on top,
place it on a lower shelf, lower
the temperature and increase
the cooking time.
• If cooked well on the inside but
sticky on the outside use less
liquid, lower the temperature
and increase the cooking time.
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LAM3710
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