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a spoon; if the meat does not yield under this
pressure it means that it is done to a turn. In
the case of roast beef and fillet steaks, the
inside of which should remain fairly pink in
color, cooking times must be short.
The meat can be cooked in a baking pan or
else directly on the shelf - in this case a
dripping pan must obviously be placed
underneath the shelf to collect the juice. The
shelf can be inserted with its face either
upwards or downwards (Figure 4).
Should you cook very fat food, place the meat
directly on the grill and the grill over the
dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to let
it rest for at least 15 minutes before carving
so that the juice does not seep out.
To prevent the formation of too much smoke
in the oven during roasting, it is a good idea
to pour a little water into the dripping pan
and—to prevent steam—to add a little bit more
during cooking if the original amount dries up
too much.
Before serving, the various courses can be kept
hot in the oven which should be turned down
to the minimum temperature.
Cooking with grill element and hot air fan
combination
This particular type of cooking is based on
the utilization of both the grill heater and the
hot air convection fan.
This type of cooking enables heat to penetrate
gradually inside the food without exposing too
long the surface to direct grill exposure.
Suitable for: thick meats; game birds, and
poultry.
Grill cooking
Heat comes from the top
Position
suitable for pork chops, veal
cutlets, toasts.
Position
suitable for great quantities of
meats.
Useful hints for grill-cooking and cooking
with grill element and hot air fan
combination
Except for some lean game meats and meat
rolls, nearly all kinds of meat may be cooked
on the grill.
Meat and fish to be grill cooked should be
lightly oiled and always placed on the grill;
this should be on runners nearest or further
away from the grill heater, according to the
thickness of meat so as to avoid burning it on
the surface and cooking it insufficiently inside.
The wire shelf may be used either in the
curved-down or in the curved-up position. The
dripping pan must be placed on the first runner
from the bottom.
Some water may be poured in the dripping
pan so as to make oven cleaning easier.
Cooking must always be carried out with the
oven door closed.
During cooking the oven light remains on.
Oven fan protecting filter
To prevent unacceptable amounts of fat
particles contained in the vapour from penetra-
ting into the fan when roasting meat, it
becomes necessary to use the filter supplied
which in some models is already fitted on the
rear wall of the oven (fig. 5).
To remove the filter, pull up the protruding
tongue.
The filter must be used for cooking meat
only.
