Casseroles
When choosing which oven level to
use, take into account the size of the
casserole dish with its lid. The following
oven settings are recommended:
– Fan Heat
D
– Conventional
A
The following
dishes
are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant
handles and knobs.
^
Put the rack in at the
1st runner
height
from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
^
Select the
oven setting
and the
tem-
perature
.
Fan Heat
D
. . . . . . . . . . . . . 170-190°C
Conventional
A
. . . . . . . . . . 190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes
which are to be cooked
in their own juice and/or steam, e.g. po-
tatoes or vegetables, so that they do
not dry out. If there is no lid use alu-
minium foil or damp cooking parch-
ment.
Cook without a lid
when a crusty finish
or topping is required, eg for meat or au
gratin dishes.
Poaching
Fish or fruit can be poached in the oven
in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pre-
serving fruit and vegetables, and un-
derstands the implications of the chem-
ical reactions involved.
Casseroles
55
Summary of Contents for H 387-1 B KAT
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