13
COOKING ADVICE
STERILIzATION
Sterilization 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 dripping pan with hot water.
c. Set the jars onto the dripping pan making sure they do not touch each other and the
door and set the 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.
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 tem¬perature.
Check the cooking time and turn off the oven 5 minutes before the theoretical time to recu-
perate the stored heat.
SIMULTANEOUS COOKING OF DIFFERENT FOODS
The fan consents a simultaneous heterogeneous 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.
