Casseroles
The following oven settings are recom-
mended:
– 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-resi-
stant 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
temperature
.
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, eg
duchesse potatoes or vegetables, so
that they do not dry out. If there is no
lid use aluminium foil or damp cooking
parchment.
Cook without a lid
when a crusty fi-
nish or topping is required, eg for meat
or dishes au gratin.
Useful hint
One dish can be placed on top of the
other. Invert the lid of the bottom dish.
Put dishes to be browned at the top.
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 preser-
ving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
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