Electrolux EKG501102, User Manual, Page: 10 / 24

electrolux
10
Hints and Tips
Condensation and steam
When food is heated it produces steam in
the same way as a boiling kettle. The oven
vents allow some of this steam to escape.
However, always stand back from the oven
when opening the oven door to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool
surface on the outside of the oven, e.g. a
trim, it will condense and produce water
droplets. This is quite normal and is not a
fault with the oven.
To prevent discolouration, regularly wipe
away condensation and also soil age from
surfaces.
Cookware
Use any ovenproof cookware, which will
withstand temperatures of 250°C.
Oven dishes, etc. should not be placed
directly on the oven base.
Oven Cooking
•
Turn off the oven 5 minutes before the
end of cooking time, and use residual
heat to complete the cooking.
•
The thickness, the material and the
colour of the pan will influence the
cooking results.
•
When cooking, certain dishes increase in
volume, ensure the pan is large enough.
•
To prevent fat dripping when roasting
use tall rim pans proportional to the item
being roasted.
•
Prick the skin of poultry and sausages
with a fork before cooking to avoid
spitting.
•
Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the
way they transmit heat to the food inside
them.
Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking
and base browning.
Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and
coloured exterior and dark, heavy utensils
increase cooking and base browning.
Cooking / baking parameters
There are authoritative tables referring to the
cooking and baking conditions.
You can make same changes in it based on
your cooking and baking experience.
Remarks: The dripping pan can be
introduced on the first level in order to reach
more even browning.
The cooking / baking time can be different in
function of the quality, homogeneity,
quantity of the dishes. We propose to pay
attention at the firs cooking parameters,
check the cooking / baking quality and
correct the cooking / baking parameters in
order to reach the best results. Repeat the
cooking / baking of the same cakes in the
same conditions the results will be same
Cooking/baking time, min
Cakes
Tray’s
level
Preheating
1)
min
Nominal
heat input
Reduced
heat input
Nominal
heat input
Sponge cake in baking tray 2 10 --- 10 20-25