Westinghouse PDR790, Owner'S Manual

Page: 12 / 21

22 23 GRILLING GUIDE COOKING GUIDE
For better grilling results, follow these easy instructions:
1� Remove oven / grill dish and smokeless grill insert and
preheat grill for about 5 minutes�
2. Choose only prime cuts of meat or fish. If the cut is less
than 5mm thick it will dry out. If the cut is more than
40mm thick, the outside may burn whilst the inside
remains raw�
3� Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which could
result in a fire�
4� Baste the food during cooking with butter, olive oil or
marinade� Grilled food is better if marinated before
cooking�
5� Use tongs to turn food as a fork pierces the surface and
will let juices escape�
fan grill (multifunction models only)
If your appliance has fan grill as a function, this will assist
the grilling process by circulating the heat evenly around the
food� The recommended temperature setting is 180°C for all
fan grilling functions�
1� Use the smokeless grill insert and oven dish for all fan
grilling�
2� Position the dish in the lower half of the oven, for best
results�
3� Wipe off any oil or fat which spatters while the oven is
still warm�
There is no need to turn the meat as both sides are cooked at
the same time which means that the food is succulent�
Roasting poultry and fish
1� Place the poultry or fish in an oven set at a moderate
temperature of 180°C�
2� Place a layer of foil over the fish for about three quarters
of the cooking time�
The table shows temperatures and cooking times for different
kinds of fish and poultry� These may vary depending on the
thickness or bone content of the meat�
poultry & fish recommended
temperature
minutes per kg
chicken 180°C 45 - 50
duck 180 - 200°C 60 - 70
turkey 180°C 40 - 45 (<10kg)
35 - 40 (>10kg)
fish 180°C 20
grilling hints
warning
Always clean the grill / oven dish after every
use� Excessive fat build up may cause a fire�
Depending on your model of appliance you will grill:
• With the door open, if you are grilling in the separate grill
wall-oven compartment�
• With the drawer approximately two finger widths ajar,
if you are grilling in the separate grill underbench
compartment�
• With the door open or closed, if you are grilling in the
oven compartment�
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry and
meat�
• Seal the surface of the food and retain the natural juices.
This table shows how to grill different types of
meat:
food grilling method
beef You can use tenderloin, rump and sirloin� Brush
with oil or melted butter, especially if the meat is
very lean�
lamb
You can use the loin chops, shortloin chops, chump
chops and forequarter chops� Remove skin or
cut at intervals to avoid curling� Brush with oil or
melted butter�
sausages Prick sausages to stop skin from bursting�
poultry Divide into serving pieces� Brush with oil�
fish Brush with oil or melted butter and lemon juice�
bacon
Remove rind. Grill flat and make into rolls.
Guide to better grilling
No definite times can be given for grilling because this
depends on your own tastes and the size of the food� These
times should only be used as a guide and remember to turn
the food over half way through the cooking process�
food time in minutes
steak 15 - 20 minutes
chops
20 - 30 minutes
fish 8 -10 minutes
bacon 4 - 5 minutes
Roasting Meat
1� Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent fats
and oils from splattering, making it easier to clean your
oven�)
2� Use the grill / oven dish and smokeless grill insert� Place
the meat on the insert�
3� Do not pierce the meat, as this will allow juices to
escape�
4� When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about 10
minutes� This will help retain the juices when the meat is
carved� The table shows temperatures and cooking times
for different kinds of meat� These may vary depending on
the thickness or bone content of the meat�
meat recommended
temperature
minutes per kg
beef 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
lamb 200°C Medium 40
Well done 60
veal 180°C Well done 60
pork 200°C Well done 60
Modes with Oven fan
food temperature °C oven shelf position* time in minutes
scones
Plain or fruit 210 any 10 -15
biscuits Rolled 150 any 10 - 15
Spooned 180 any 12 - 15
Shortbread biscuits 150 any 30 - 35
meringues Hard - individual 100 any 90
Soft - individual 165 any 15 - 20
Pavlova - 6 egg 100 any 75
cakes Patty cakes 180 any 15 - 20
Sponge - 4 egg 170 any 20 - 30
Shallow butter cake 170 any 30 - 40
Rich fruit cake 130 any 180
pastry - shortcrust Cornish pasties 180 any 40 - 45
Custard tart 190 / 170 any 20 - 30
pastry - choux Cream puffs 200 any 25 - 30
yeast goods
Bread 200 any 25 - 30
*Counting from the bottom shelf up�