ROSENLEW RKK 500, Инструкция, Страница: 16 / 28

qÜÉ=çîÉå
NS
=içï=íÉãéÉê~íìêÉ=ÅççâáåÖI=
ã~ñK=NORø`K
Set the function control to and the temperature
control to the required temperature (max. 125°C). The
low temperature method is ideal for food which can be
cooked slowly. When planning your cooking, remember
that it takes longer with this method before the food is
ready.
Joints of beef such as topside and sirloin retain their
natural juices best if roasted at 125°C. Consequently,
the meat does not dry out and lose as much weight as it
does at a higher temperature. Remember to use a meat
thermometer. Note! Meat should never be cooked at
temperatures below 100°C.
Slow cooking at a low temperature breaks down the
carbohydrates into sugar, a process known as ‘melt-
ing’. Low temperature cooking is therefore ideal for
dishes such as rice pudding and potato gratin. Set the
temperature control at the lowest temperature. After a
few hours the dish can be cooked as usual when it has
finished ‘melting’. Remember to set the oven tempera-
ture to normal and top and bottom heat.
`äÉ~åáåÖ=~åÇ=ã~áåíÉå~åÅÉ
qÜÉ=çîÉå
The oven surfaces are of vitreous enamel. The outer
section, the door front, can easily be removed for
cleaning (see “The oven door” below).
IF THE OVEN IS VERY SOILED
:
1
Use a spatula or similar implement to remove
spillages which have hardened.
2
Use a sponge to spread soft soap inside the
oven.
3
Close the door. Set the oven to (top/bottom
heat) and 100°C for about 10 minutes.
4
When the oven has cooled, wash the surfaces
with clean water. Rub gently with a soapimpreg-
nated steelwool pad on stubborn patches. Wipe
the surfaces dry.