Asko CI96374W, Инструкция по эксплуатации

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EN 12
USE
Using the oven
Energy-conscious use of the oven
• Open the oven door as little as possible.
• Prepare dishes with the same cooking temperature simultaneously (e.g., an apple pie and an
oven dish) on the same grid, or above each other using hot air. You can also let meat stew
at the same time.
• Prepare more meals after each other, for example an oven meal after a cake. Often, the
preparation time of the second dish will be 10 minutes shorter because the oven is still hot.
• Because the oven is insulated, the residual heat from the oven will continue to cook dishes
with longer cooking times (from 1 hour). Turn the oven Off 10 minutes earlier than indicated,
but leave the door closed.
• Pre-heating is generally not necessary, with the exception of dishes with cooking times of
less than 30 minutes, or when indicated by a recipe.
• Remove everything you don’t need for the dish from the oven.
• Turn the oven Off before taking out the cooked dish.
Ovenware
• In principle, you can use any type of heat-resistant ovenware.
• Do not rinse glass ovenware with cold water immediately after use. The sudden temperature
difference can cause the glass to crack.
• Use black or dark baking tins. These conduct heat better and allow the food to cook
more evenly.
Do not cover the oven floor
• Covering the oven bottom with, for example, aluminium foil or a baking tray can lead to
overheating and damage to the enamel.
• It is possible to prevent spring forms from leaking onto the oven floor by folding a container
out of aluminium foil and placing it on the grid under the form or by laying baking paper
under it.
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat will get a regularly shaped,
crispy crust, with virtually no weight loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use 80 to 100 g of butter or
fat (or a mixture of the two) per 500 g of meat for roasting.