Cooking
Casseroles
When choosing which oven level to
use, take into account the size of the
dish with its lid. The following oven set-
tings are recommended:
– Fan Heat
D
– Conventional
A
The following
dishes
are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant
handles and knobs.
Put the rack in at the
1st runner
height
from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the
oven setting and the tem-
perature
.
Fan Heat
D
. . . . . . . . . . . . . 170-190°C
Conventional
A
. . . . . . . . . . 190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes
which are to be cooked
in their own juice and/or steam, e.g.
potatoes or vegetables, so that they do
not dry out. If there is no lid use alumi-
nium foil or damp cooking parchment.
Cook without a lid
when a crusty fin-
ish or topping is required, eg for meat
or au gratin dishes.
Poaching
Fish or fruit can be poached in the
oven in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pres-
erving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
Cooking
40
