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5)
Use of the Oven
General information about cooking, frying and grilling in the oven
Risk of burn caused by hot steam. Be careful when opening the oven door as
you may be subject to hot steam
Hints on cooking in the oven
•
Use appropriate metal plates with non-sticking coating or aluminum
containers or heat-resistant silicone moulds.
•
Use the space on the shelf in an optimum way.
•
Place the cooking mould at the centre of the shelf.
•
Select the correct shelf position prior to operating the oven or grill. Do not
change the shelf position when the oven is hot.
•
Hold the oven door firmly.
Hints on roasting
•
When cooking whole chicken, turkey and large part of meat, the cooking
performance will be improved if you marinate them by use of lemon juice
and black pepper.
•
Cooking of the bone-in-meats would last 15-30 minutes more than those
without bones.
•
Calculate the cooking time as about 4-5 minutes per centimeter of the
meat thickness.
•
After expiration of the cooking time, keep the meat in the furnace for 10
minutes. Meat juice is better distributed on the fried meat and when the
meat is cut, it does not come out.
•
Fish should be put on the medium or lower shelf on a flame-resistant plate
Hints on grill
When you grill red meat, fish and fowl, they turn to brown quickly,
forming a nice peel and do not get dry. Noisette, shish meat and
sausage/bologna and juicy vegetables (e.g. tomato, onion) are especially
suitable for grill.
•
Distribute the parts to be grilled on the wire grill or on the tray with wire
grill in such a way that they do not go beyond the sizes of the heater.
•
Slide the grill wire or oven tray in the oven at the level you desire.
•
If you put some water in the oven tray, then you may clean it more
easily.
Fire risk arising from the food not suitable for grill
Only grill the food suitable for intensive grill flame.
Do not position the food much to the rear of the grill. Here is the hottest space
and the oily food may burst into flame.
