16
COOKING ADVICE
STERIlISATION
Sterilisation of foods to be conserved, in full and hermetically sealed jars, is done in the following
way:
a.
Set the selector knob to position 185 °C and preheat the oven.
b.
Fill the grill pan with hot water.
c.
Set the jars onto the grill pan making sure they do not touch each other and the door and set
the knob to position 135 °C. When sterilisation has begun, that is, when the contents of the
jars start to bubble, turn off the oven and let cool.
REGENERATION
Set the selector knob to position 150° C.
Bread becomes fragrant again if wet with a few drops of water and put into the oven for about 10
minutes at the highest temperature.
ROASTING
To obtain classical roasting, it is necessary to remember:
•
that it is advisable to maintain a temperature between 180° and 200 ° C.
•
that the cooking time depends on the quantity and the type of foods.
OVEN COOKING
Before introducing the food, preheat the oven to the desired temperature.
For a correct preheating operation, it is advisable to remove the tray from the oven and introduce
it together with the food, when the oven has reached the desired temperature.
Check the cooking time and turn off the oven 5 minutes before the theoretical time to recuperate
the stored heat.
SIMUlTANEOUS COOKING OF DIFFERENT FOODS
The fan allows a simultaneous cooking of different foods. Different foods such as fish, cake and
meat can be cooked together without mixing the smells and flavours together. This is possible
since the fats and vapours are oxidized while passing through the electrical element and therefore
are not deposited onto the foods.
The only precaution to follow are:
•
The cooking temperatures of the different foods must be as close to as possible, with a
maximum difference of 20° - 25 °C.
•
The introduction of the different dishes in the oven must be done at different times in relation
to the cooking times of each one.
•
The time and energy saved with this type of cooking is obvious.
Summary of Contents for GB RV 701 SS
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