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Your oven allows you to cook meat using
combination cooking (Grill + Microwave) or
oven mode, ideal for large pieces of meat
or slow cooking. Small cuts of meat can be
cooked by Grill or Combination. Microwave
only can be used to quickly
fi
nish cooking a
fricassee, poultry in sauce or meat cooked
on the barbeque.
After cooking it is important to allow roast
meat to stand out of the oven, wrapped in
aluminium foil, for 10 to 15 minutes in order
to complete cooking and make it easier to
carve.
Accessories and containers
For small
fl
at pieces of meat, it is recom-
mended to place the meat on a heatproof
dish on the wire rack on the ceramic plate.
For large joints, place in a heatproof dish di-
rectly on the ceramic plate. For oven mode
only, place joints and poultry directly on the
enamel shelf in the lower shelf position.
Advice for combination cooking
Do not add salt to the meat before cooking
but afterwards.
It is important to check the food several
times during cooking so you can adjust the
cooking time if necessary.
Arrange the chicken legs or other poultry so
that the most meaty parts are at the edge of
the dish.
Oven cooking
You can roast meat in your oven by pre-
heating the oven on oven mode, for white
and red meat and poultry. Preheating is es-
sential in order to seal the meat or poultry.
Grill Cooking
The grill will cook thin pieces of meat: cut-
lets, lamb chops, sausages. It is not neces-
sary to preheat the grill.
Cooking with microwave only
White meat and pieces of poultry cook
perfectly using microwaves, and this is the
quickest method of cooking them. Microwave
cooking is useful for small pieces of meat
or poultry which will be served in a sauce or
to quickly
fi
nish cooking a fricassee or meat
cooked on the barbeque.
Place the pieces of meat in a dish which is
microwave safe on the ceramic plate. When
cooking by microwave only, it is recom-
mended to cover the meat with a lid or cling
fi
lm in order to speed up the cooking process
and stop it spitting. It is normal to
fi
nd a lot
of liquid in the dish after cooking. The speed
of microwave cooking and the lack of radiant
heat does not allow this liquid to evaporate
as it does in traditional cooking. The loss of
weight is not greater than it is for traditional
cooking.
Stews and ragouts
It is possible to cook stews using micro-
waves only or combined cooking with micro-
waves, but it will not be any quicker than us-
ing a traditional cooking method. However,
the meat will not stick to the bottom of the
container, and less energy will be used. Use
Pyrex® or ovenproof porcelain casseroles
with lids.
Before cooking:
The accompanying veg-
etables must be cut into regular pieces and
precooked, otherwise they may stay crunchy
when cooking is completed. Lightly cover
the pieces of meat with
fl
our, to ensure the
sauce cooks properly.
During cooking:
it is essential to keep the
pieces of meat covered by the liquid using
an upturned saucer or plate (to prevent the
meat from drying out). Since cooking stews
takes a long time and sometimes there is
a lot of evaporation, do not hesitate to add
liquid while cooking if necessary. Cover the
dish with a lid to restrict evaporation. Bring
to the boil on HIGH power for 10 to 12 mins.
Then continue cooking for the desired length
of time at SIMMER power.
Note
On oven, grill or combination, the
meat must not be covered as it
cooks due to external heat.
Meat and Poultry
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