8
Hints and Tips on Cooking Fish and Meat
You can place meat in oven proof dishes, or directly on
the oven shelf. In this case, remember to place the
dripping pan in the first position from the bottom (see
Fig. 7) with some water in it. The dripping pan will avoid
the falling of melted fat on the oven base.
White meat, poultry and fish in general, need a medium
temperature cooking (between 150 and 175
°
C). If you
need to cook red meat (slightly browned on the outside
and more gently cooked in the inside), a higher tempe-
rature (between 200 and 250
°
C) for a short time is
recommended.
Hints and Tips on baking
Cakes usually need a medium temperature cooking,
between 150 and 200
°
C.
A short oven pre-heating (about 10 minutes) is
recommeded when cooking cakes or baking. Once the
cooking has been started, keep the oven door closed
during all the cooking time, and check the cooking
results through the oven door glass.
Hints and Tips on grilling
If you need to grill meat or fish, place them directly on the
shelf after spreading a little oil on them.
In the grill function, heat comes only from the top
element. Therefore, you need to adjust the cooking level
depending on meat or fish's thickness.
Always remember to place the dripping pan in the lower
position with some water in it.
•
Always use oven gloves to remove and replace food
in the oven.
•
The temperatures inside the oven can reach 250
°
C.
Always ensure that you are using oven proof baking
trays, oven dishes, etc.
•
Do not place pans, biscuit pans or aluminium foil
directly on the base of the oven. This could cause a
heat build-up which could affect the performance of
the oven and damage the oven enamel.
•
Carefully supervise cookings with fats or oil, since
these types of foodstuff can result in a fire, if over-
heated.
For the same reason, be careful when placing or
removing food in the oven, not to let any fat or oil fall
on the oven base. If this happens, carefully clean the
oven to avoid unpleasant smells or smoke.
Always cook with the oven door closed
Shelf Positions (Fig. 7)
The oven shelves can be placed at different heights to
obtain better cooking results. The levels are shown in
Fig. 7.
Fig. 7
When food is heated, it produces steam in the
same way as a boiling kettle does. When steam
comes in contact of the oven door glass, it will
condense and produce water droplets.
This is quite normal and is not caused by fault of
the oven.
We recommend you to wipe away condensation
after all cookings.
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