24 electrolux.com.au
25
OVEN COOKING GUIDE
Roasting meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2. Use the grill/oven dish and grill insert.
Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices
to escape.
4. When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures
and cooking times for different kinds of meat. These
may vary depending on the thickness or bone
content of the meat.
Meat Recommended
temperature
Minutes
per kilogram
Beef
180°C - 200°C
Rare
35 - 40
Medium
45 - 50
Well done
55 - 60
Lamb 180°C - 200°C
Medium
40
Well done
60
Veal
180°C - 200°C
Well done
60
Pork
180°C - 200°C
Well done
60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times
for different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
Poultry &
Fish
Recommended
temperature
Minutes
per kilogram
Chicken
180°C - 200°C
45 - 50
Duck
180°C - 200°C
60 - 70
Turkey
180°C - 200°C
40 - 45
(>10kg)
35 - 40
(<10kg)
Fish
180°C - 200°C
20
Grilling Guide
WARNING!
NOTE: Always clean the grill/oven dish after every use.
Excessive fat build-up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
•
Enhance the flavours of vegetables, fish, poultry and meat.
•
Seal the surface of the food and retain the natural juices.
This table shows how to grill different types of meat:
Beef
Tenderloin, rump, sirloin. Brush with oil or
melted butter, especially if meat is very lean.
Lamb
Loin chops, short loin chops, chump
chops, and forequarter chops. Remove
skin or cut at intervals to stop curling.
Brush with oil or melted butter.
Sausages
Prick sausages to stop skin from bursting.
Poultry
Divide into serving pieces. Brush with oil.
Fish
Brush with oil or melted butter and lemon
juice.
Bacon
Remove rind. Grill flat.
Guide to better grilling
Steak
15 - 20 minutes
Chops
20 - 30 minutes
Fish
8 - 10 minutes
Bacon
4 - 5 minutes
No definite times can be given for grilling because this
depends on your own tastes and the size of the food. These
times should only be used as a guide and remember to turn
the food over halfway through the cooking process.
For better grilling results, follow these easy instructions:
1. Preheat grill for at least 5 minutes.
2. Choose only prime cuts of meat or fish. If the cut is less
than 5mm thick it will dry out. If the cut is more than 40mm
thick, the outside may burn whilst the inside remains raw.
3. Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which could
result in a fire.
4. Baste the food during cooking with butter, olive oil
or marinade. Grilled food is better if marinated
before cooking.
5. Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan Grill
The “Fan Grill” assists the grilling process by circulating
the heat evenly around the food. The recommended
temperature setting is 180°C for all fan grilling functions.
1. Place the grill dish on the bottom rack.
2.
Place meat/poultry on an oven shelf above the grill dish.
3. Wipe off any oil or fat which spatters while the oven
is still warm.
DEALING WITH COOKING PROBLEMS
Problem
Causes
Remedies
Uneven cooking:
Incorrect shelf position.
Oven tray too large.
Trays not centralised.
Air flow in oven uneven.
Grill dish affecting thermostat.
Select shelf that puts food in the centre of
the oven.
Experiment with other trays or dishes.
Centre trays.
Rotate food during cooking.
Remove grill dish from oven on bake modes.
Baked products too brown
on top:
Oven not preheated.
Baking tins too large for the recipe.
Baking tins not evenly spaced.
Products not evenly sized or spaced
on trays.
Baking temperature too high.
Preheat the oven.
Use correct size tins.
Stagger baking tins at least 3cm between
tins and the oven walls.
Make into same size and shape, and spread
evenly over trays.
Lower the temperature.
Baked products too brown
on bottom:
Baking tins too large for the recipe.
Baking tins are dark metal or glass.
Food too low in the oven.
Oven door opened too frequently
during baking.
Baking temperature too high.
Grill dish affecting thermostat.
Use correct size tins.
Change to shiny, light tins or lower the
temperature by 10°C.
Cook one shelf higher.
Don’t open the oven door until at least half
the cooking time has passed.
Lower the temperature.
Remove grill dish from oven on bake modes.
Cakes have a cracked,
thick crust:
Baking temperature too high.
Food too high in oven.
Cake batter over mixed.
Pan too deep.
Baking pans dark.
Lower the temperature.
Cook one shelf lower.
Mix just long enough to combine ingredients.
Check size of pan and use recommended
size.
Change to shiny pans.
Baked products are pale,
flat and undercooked:
Baking temperature too low.
Food too low in oven.
Baking time too short.
Incorrect tin size.
Raise the temperature.
Cook one shelf higher.
Increase cooking time.
Use correct size tin.
Cakes fallen in the centre:
Baking temperature too low.
Baking time too short.
Proportions of ingredients incorrect in
the recipe.
Opening door too early in baking.
Raise the temperature.
Increase cooking time.
Check recipe.
Do not open the door until the last quarter
of cooking time.
Roast meat & potatoes not
browning in fan oven:
Poor hot air circulation.
Grill dish affecting thermostat.
Elevate food onto a rack to allow air
circulation.
Remove grill dish from oven on bake modes.
Juices running out of meat:
Do not pierce meat with fork, turn with tongs.
Grilled meats overcooked on
outside & raw in the centre:
Grill at lower insert position.
Grilled chops & steaks
curling:
Cut into fat every 2cm.