Electrolux EOU63102, Руководство пользователя, Страница: 32 / 52

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hints and tips
• The material and finish of the
baking trays and dishes used
affect base browning.
Enamelware, dark heavy or non-
stick utensils increase base
browning. Shiny aluminium or
polished steel trays reflect the heat
away and give less base browning.
•
Always place dishes centrally on
the shelf to ensure even browning.
•
Stand dishes on a suitably sized
baking tray on the shelf to prevent
spillage onto the base of the oven
and make cleaning easier.
Hints and tips when defrosting
•
Place the frozen food in a single
layer where possible and turn it over
half way through the defrosting
process.
•
The actual speed of defrosting is
influenced by room temperature. On
warm days defrosting will be faster
than on cooler days.
•
It is preferable to thaw fish, meat
and poultry slowly in the fridge.
However, this process can be
accelerated by using the defrost
function. Small or thin fish fillets,
frozen peeled prawns, cubed or
minced meat, liver, thin chops,
steaks etc., can be thawed in 1 – 2
hours.
•
A 1kg/2¼lb oven ready chicken will
be thawed in approximately 5 hours.
Remove the giblets as soon as
possible during the thawing process.
•
Joints of meat up to 2kg/4½lb in
weight can be thawed using the
defrost function.
•
All joints of meat and poultry must
be thawed thoroughly before
cooking.
•
Always cook thoroughly immediately
after thawing.
•
Do not leave food at room
temperature once it is defrosted.
Cook raw food immediately or store
cooked food in the fridge, once it
has cooled.