Baumatic BCD1205SS 120cm, Instruction Manual

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25
ooking tips for meat
ime needed is more than 40
minutes, turn the oven off 10 minutes before the end of cooking
o
Your roast will be juicer if cooked in a closed pan. It will be
o
Normally white meat, poultry and fish need medium
short cooking times are needed.
o
If your roast is tough, next time leave the meat to ripen longer.
e put it
on a higher or lower shelf, lower the temperature and cook for
longer.
, cut it in slices and arrange the
slices on a baking tray with
C
o
If, when cooking meat, the t
time to exploit the residual heat and save energy.
crispier if cooked without a lid.
temperatures (less than 200°C).
o
To cook “rare” red meats, high temperatures (over 200°C) and
o
For a tasty roast, lard and spice the meat.
o
If your roast is too dark on top or underneath, next tim
o
If your roast is undercooked
gravy and finish cooking it.
Cleaning and maintenance
Cleaning operations must only be carried out when
the oven is cool.
operated for the
first time and after each use. This will avoid residual food stuffs
Never clean the oven surfaces by steam cleaning.
Any stains that may appear on the bottom of the oven will have
originated from food splashes or spilt food, these splashes occur
The appliance should be disconnected from your
mains supply before commencing any cleaning or
maintenance process.
o
The oven should be thoroughly cleaned before it is
becoming baked on the oven cavity. After residues have been
baked on several times, they are far more difficult to remove.
o
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.
o