Elba OB60SC SERIES, Руководство пользователя

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COOKING GUIDE
ROASTING
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We recommend you use Fan Bake or Fan Forced for mutli-shelf coooking.
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Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Poultry should be well cooked with the juices running clear and an internal temperature
of 75°C.
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If you prefer to roast in a covered pan, use the Bake function instead and increase the
temperature by 20°C.
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Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
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Always roast meat fat side up. That way, basting may not be required.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from the
oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
GRILLING
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This is a healthier alternative to frying.
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Always grill with the oven door completely shut.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the grill.
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To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
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Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before grilling (but be aware that some marinades may burn easily).
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Where possible grill cuts of meat of a similar thickness at the same time. This will ensure
even cooking.
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Always keep a close watch on your food while grilling to avoid charring or burning.
Shelf Position Guide
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For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to
ensure even cooking.
REHEATING
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Use Bake or Fan Bake to reheat food.
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Bake is particularly good for reheating pastry based items, as the base heat will help
re-crisp the pastry case.
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Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
Never reheat a food more than once.
Drip Channel
Any condensation that is formed during the cooking process will collect in the drip
channel. This can be wiped out using a sponge once the oven has cooled.