John Lewis JLRC101, Instruction Manual

Page: 20 / 28

20
Cooking suggestions
Suggestions for using the oven
correctly
The multifunction oven allows you to cook
different foods in the best way; using the fan,
conventional cooking or with the grill , for
example. The oven door should be closed
for all types of cooking.
Convent ional cooking
W hen using this setting , the heat comes from the top and
the bottom elements . This allows you to cook on a single
middle level . If the dish requires extra base browning or
top browning , use the lower or upper shelf supports.
Conven
tional cooking is recommended for all food
s
that
require high cooking temperatures, or long brazing times.
This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar
materials.
Fan cooking
With this type of cooking, the air inside the oven is heated
by the element around the fan situated behind the back
panel
. The fan circulates hot air to maintain an even
temperature inside the oven. The benefits of cooking with
this function are:
As the fan oven quickly reaches temperature, it is not
usually necessary to preheat the oven, however for certain
foods e.g. bread, scones, soufles, etc. the best results are
achieved if
you
preheat the oven first.
Fan oven cooking generally requires lower temperatures
t han Conventional cooking. Follow the recommended
chart on page 21.
The fan oven has uniform heating on all shelf positions.
This means that batches of the same foods can be cooked
in the oven at the same time.
There is no mixing of flavors between dishes so sweet and
savoury foods can be cooked at the same time.
G rill ing
With this type of cooking the heat comes from th e top grill
element. Preheat the grill for a few minutes before cooking
and sealing meats. Lightly brush meat and fish with a
little
oil and place on the grid in the grill. Adjust the heat
during grilling by moving close r to or f urther away from the
grill element . This avoids burning the surface and cooking too
little inside. The food should be turned over during cooking
as required. Suitable for: fairly thin meat
Pour 1 or 2 glasses of water into the drip
tray to avoid smoke forming due to drops of
juice or fat. While cooking with the grill, the
drip
tray should always be positioned in
the 1
st
guide from the bottom.
Fan grill ing
A combination of the grill and fan oven .
This type of cooking allows the heat to penetrate gradually
in
to the food, even though the surface is directly exposed
to the grill. Cooking is more gentle and can take a little
longer. Suitable for: thicker meat; poultry .
Cooking meat and fish
Meat to be cooked in the oven should weigh at least 1kg .
Tender meat that you want cooked rare (roast beef, fillet,
etc.), or which should be well cooked on the outside and
retain all the juices on the inside, should be cooked on high
temperatures for a short time ( 200-250°C ). White meat,
poultry and fish should be cooked on low er temperatures
for a longer time (
150-175°C
).
The ingredients for any sauce should only be place d in the
baking t ray, at the beginning, if the cooking time is short .
Oherwise, they should be added in, in the last half hour. Meat
can be placed in
an ovenproof
dish
or directly on
to
the
shelf
,
below which a drip tray should be placed to collect the juice.
Press the meat with a spoon to check if it is done. If it is
firm, it is cooked.
At the end of the cooking, wait at least
15 minutes before
c arv ing the meat , so as not to lose the juices. Before serving,
plates can be warmed in the oven at minimum temperature.
Baking
Beaten mixtures should stick to the spoon because excess
liquid w ill prolong the cooking time. Sweets require
moderate temperatures (generally between 150-200°C )
and you should preheat the oven (
a bout 10 minutes
).
The oven door must not be opened until at least ¾ of the
way through the cooking time.