_ Electric Ovens _ rev. 1 _____________________________________________________ KF 412- KF 723-
KF 723M _
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_ page 15 _
Convection cooking is particularly convenient for rapid defreezing, and for sterilising
preserves and drying mushrooms and fruit.
Cooking with the grill
- Grilling is effected by the thermal radiation of an incandescent
electrical heating-element. The temperature produced by the infra-red rays is very high and
one-way (downward from above), and, therefore, food surfaces are immediately browned.
Cooking with the ventilated grill
- Forced circulation of air is combined with thermal
radiation produced by the grill, and this allows heat to gradually penetrate the inside of the
food without burning the surface.
Cooking desserts
- Desserts require a very high temperature (usually from 150 to 200°C)
and a pre-heated oven (about ten minutes). The oven door must not be opened until at least
3/4 of the cooking time has elapsed. Whipped dough must be difficult to detach from a
spoon because excessive fluidity would prolong cooking time to no avail.
Cooking meat and fish
- Meat to be cooked should weight at least 1 Kg to prevent it
drying too much. Very tender red meats to be cooked rare, which must be cooked on the
outside to keep all their gravy, require short cooking time at high temperature (200-250°C).
The gravy ingredients must be placed immediately in the pan only if the cooking temperature
is brief, otherwise they should be added during the last half-hour. You can check the degree
of cooking by squashing the meat with a spoon: if the meat does not yield, it is correctly
cooked. For roast beef and fillet, which must remain pink inside, cooking time must be very
brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill, under
which you should place a tray to collect the gravy. When cooking has finished, we advise
you to wait for 15 minutes before cutting the meat so that the gravy does not come out.
Before being served, the dishes may be kept hot in the oven at minimum temperature.
Grilling
- Almost all meats may be grilled, with the exception of some lean game meats
and meat loaves. Apply a little oil on the meat or fish to be cooked and always place them on
the grill - put the grill in the guides nearest or furthest from the grill heating element in
proportion to the meat, in order to avoid burning the surface and cooking the inside
insufficiently. It is useful to place a tray under the grill to collect drops of gravy and fat.
10. Routine cleaning and maintenance (WARNING: Cut power to the
appliance before every operation)
General cleaning
- Clean the oven when it is cold. Wash enamelled parts with lukewarm
water and soap, do not use abrasive products, steel wool, or acids, which could ruin them.
To clean the steel parts, do not use products containing chlorine (sodium hypochlorite,
hydrochloric acid, etc) even if diluted. Use specific off-the-shelf products or a little hot
vinegar. Rinse thoroughly with water and dry with a soft cloth. Clean the glass door of the
oven with hot water only, and do not use rough cloths. Do not allow foods (especially acid
foods such as salt, vinegar, lemon, etc) to stagnate on the stainless steel parts, because
they could deteriorate. Do not wash the appliance with direct jets of water, because if water
enters, this could limit the appliance's safety. Do not use corrosive substances (e.g.
hydrochloric acid) to clean the oven' s support bench.
Cleaning the oven
- It is good practice to clean the oven interior at the end of every day
of duty. In this way it will be easier to remove cooking residues, preventing them from
burning when the oven is next used. Clean it accurately with hot water and soap or with the
appropriate off-the-shelf products.