En-3
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English
Advice for combination cooking for
meat (automatic or manual mode)
•
Do not add salt to the meat before cooking
but afterwards.
•
It is important to check the food several
times during cooking (in both Automatic and
manual modes) 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 edges of
the dish.
Traditional cooking: convection
heating, grill.
You will find a chart of cooking times using the
Grill on page 9. But you can also use your
usual recipe books for these traditional cooking
methods.
•
You can roast meat in your oven in the
traditional way by preheating the oven in
Convection Heating mode before putting the
meat for roasting into the oven and entering
the cooking time. Preheating is essential in
order to seal the meat or poultry.
•
The Grill will cook thin pieces of meat:
cutlets, lamb chops, andouillette sausages. It
is not a griddle and is therefore not suitable
for grilling thin pieces of meat such as steaks
or chipolatas.
It is not necessary to
preheat the grill.
Note:
most importantly the meat must not be
covered, as it cooks due to external heat only.
Cooking with microwaves only
White meat and pieces of poultry cook perfectly
using microwaves, and this is certainly the
quickest method of cooking them. Microwave
cooking is particularly useful for small pieces of
meat or poultry which will be served in sauce,
or to quickly finish cooking a fricasse or meat
cooked on the barbecue.
Container and accessories:
Place the pieces of meat in a dish which is
microwave safe on the glass tray.
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2009-11-6 11:39:02
2009-11-6 11:39:02
