COOKING TO REDUCE SOILAGE
Cook at the recommended temperatures.
Higher temperatures during roasting will
increase soilage. Try cooking at lower
temperatures for an increased length of time,
you will save energy and often the joint is
more tender.
Use minimal, if any, extra oil or fat when
roasting meat, potatoes only require brushing
with fat before cooking. Extra fat in the oven
during roasting will increase splashing and
soilage.
It is not necessary to add water to the meat
tin when roasting. The water and the fat
juices from the joint create excessive
splattering during cooking, even at normal
temperatures, as well as causing
condensation.
Covering joints during cooking will also
prevent splashing onto the interior surfaces.
Removing the covering for the last 20-30
minutes will allow extra browning if required.
Some large joints and turkeys especially
benefit by this method of cooking, allowing
the joint to cook through before the outside is
overbrowned.
Do use the trivet in the roasting tin. During
roasting the fat from the joint will be
contained beneath the trivet and therefore
prevent it from splattering onto the Stayclean
finish.
TO REMOVE THE WIREWORK
RUNNERS
The wirework runners in both ovens can be
removed for cleaning.
1. Remove all shelves and furniture from the
oven.
2. Hold the wirework at the bottom, unclip from
the cavity side and gently pull towards the
centre of the oven.
3. Support the side panel at the bottom.
4. Unhook the runner and side panel at the top
and remove them from the cavity.
5. To replace, ensure the side panel is
assembled onto the wirework runner before
hooking it back into the oven.
46
SIDE PANEL
CAVITY
CENTRE
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