23
ROASTING
To obtain classical roasting, it is necessary to remember:
•
that it is advisable to maintain a temperature between 180 °C and 200 °C.
•
that the cooking time depends on the quantity and the type of foods.
SIMULTANEOUS COOKING OF DIFFERENT FOODS
The oven set on position
can cook several different foods together. Foods as
diverse as fish and cakes can be cooked together without the cross transference of
flavours. This is because the fats and cooking smell that would normally be
deposited on the different foods are oxidised and are not absorbed by the foods.
The cooking temperature of the foods, however must be within 20 °C-25 °C of
each other. The food with the longest cooking time will be put into the oven first
and the other foods are added as necessary according to their cooking times.
WARMING BREAD
Set the switch to position
and the thermostat 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.
STERILIZATION
Sterilization of foods to be preserved, in full and hermetically sealed jars, is done in
the following way:
a. Set the switch to position
.
b. Set the thermostat knob to position 185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan making sure they do not touch each other and
the door and set the thermostat knob to position 135 °C.
When sterilization has begun, that is, when the contents of the jars start to bubble,
turn off the oven and let cool. Check your recycle book for full instructions.
Summary of Contents for DE 91 MPS
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