08 GB
4.1. GRILLING
•Grilling gives food a rich brown colour quickly. Depending on the
quantity of the food, you can switch the grill on to different
positions. Almost all food can be cooked under the grill except for
very lean game and meat rolls.
•Meat and fish that is going to be grilled should first be lightly
doused with oil.
•Place a fat collecting tray beneath during grilling. Put some water
into the tray to prevent unpleasant smells and to prevent the fat
catching fire.
•Grilling is usually preferred for cooking pieces of meat, for
example steaks, which are not too thick, different sized meat
parts, cleaved hunted birds, fish, some vegetables (e.g.
courgettes, aubergines, tomatoes, etc.) together with meat and
fish products on spits.
Oil the fish lightly before putting it directly under the grill.
Add salt on meat after cooking, salt fish into the cleavage before
cooking.
•The distance from the grill will depend on the thickness of the
meat or fish. If the distance is correctly judged, the outer parts will
not be burnt and the inside will not remain raw.
•Prevent unpleasant odours and smoke caused by dripping fats
and sauces by pouring 1-2 glass of water into the fat-collecting
tray.
•You can also use the grill for toasting, toasted bread or
sandwiches, for example, and also to cook certain fruits (bananas,
grapefruit or pineapple slices, apples etc.). However, fruit must not
come into contact with the heating elements.
Traditional Cooking
Heat is generated from the upper and lower heaters. Generally,
the middle shelf position is preferable for cooking. However, if the
top or bottom surface of the food must be cooked more, place it on
the upper or lower shelf.
Convection Cooking (with Fan)
•The food is cooked by evenly distributed preheated air blown into
the oven by the help of the fan located on the inside back wall of
the oven.
It is possible to cook several dishes simultaneously on different
shelves thanks to the evenly distributed heat inside the oven.
•This type of oven is also very useful for defrosting frozen food. It
can also be used for sterilizing canned food, preparing fruit
syrups, and dehydrating fruits and mushrooms.
•The minimum quantity of meat to be cooked in the oven is 1 kg.
Otherwise, the meat will be too dry.
If you require well done meat, use less fat. If meat has a little fat,
there is no need to use oil. If one side of the meat is fatty, place this
side up. The melted fat will sufficiently grease the part below. Red
meats should be taken out of the fridge at least 1 hour before the
cooking.
•Otherwise the meat may become tough due to the temperature
difference. Do not use salt before cooking, especially when grilling
meat. Salt will draw the blood and juices out of the meat which will
consequently prevent the roasting of the upper surface of the
meat.
•Add salt to roast meat only after half of the cooking time has
elapsed.
•Place the meat to be roasted in a wide, shallow pan.
•Deep sided containers / pans act as a shield against the heat.
Meat can be placed in the oven in a heat resistant pan or directly
onto the grill. Insert a fat / gravy collecting tray beneath the grill.
Sauces must be added at the beginning if the food is cooked for a
short time, while it would be better to add sauces in the last half
hour if the food is cooked for a longer time.
4.6. COOKING MEATS
Small fish can be cooked at the maximum temperature from start
to finish. Medium sized fish must be cooked at the maximum
temperature at the beginning and then the temperature must be
slowly reduced. Larger fish must be cooked at lower temperatures
from start to finish. Check the cut at the bottom of fish to
understand whether it is cooked properly. In order to understand
whether the fish properly grilled or not, check the cleavage at the
bottom of the fish. The colour (for grilled fish) should be an even
matt white. This is not the case for salmon and trout.
4.5. COOKING FISH
4. USE OF THE OVEN
Never cover oven inner walls or the
bottom with
aluminium foil. Accumulated heat can damage the
oven enamel and your meal.
4.2. SUGGESTIONS FOR COOKING
To switch off the cook top, turn the knob to "O".
•The oval heating zone consists of two heating areas: a circular
area and an oval shaped section. Turn the control knob from 1 to
12 to regulate the circular area. To operate the oval section, simply
turn the control knob to position12 and then select a position from
1 to 12.
•The heating area consists of two concentric zones. The inner
circle is activated when the knob is turned to any of the positions
from 1 to 12.The outer ring will only be activated when the control
is turned beyond 12 up to a maximum power.
•Unless otherwise suggested, preheat the oven for at least 10
minutes before use. Do not open the oven door when cooking
cakes otherwise they will not rise (cakes or dishes with yeast and
soufflés). The blast of cold air which will enter the oven will prevent
rising. You can check whether cakes are properly cooked by
inserting a rod into the dough. If the rod comes out dry when you
pull it out, it means that the cake is properly cooked. Do not check
in this way until at least three quarters of the cooking time has
elapsed.
4.3. COOKING CAKES
•Thermostat setting at maximum
•Preheating time 15 min (20 min if possible)
•Position of the tray in either one of the two lowest position
•Cooking time 20 min.
4.4. COOKING PIZZA
•The cooker is equipped with a metal turnspit, two forks and a
hook used to support the spit.
•Instruction for use:
- Remove all accessories from the oven;
- Put the deep pan on the bottom of the oven or on the lowest
bench;
- Stick the turnspit through the meat, centered between the two
forks;
- Fix the turnspit into the drive hole located in the bottom wall,
then hang the support hook in the drive located at the top front
of the oven cavity and around the edge of the turnspit.
- Preheating is not necessary with the turnspit.
- Cooking Time Recommended In Turnspit Position;
4.7. COOKING TURN SPIT
Cooking time (min)
Electric Oven
Beef (1kg)
Lamb, sheep (1kg)
Veal, Poultry (1kg)
Pork (1 kg)
20/30
30/40
60/70
65/75
Please keep in mind the following tips
•If the surface of the food is cooked well but it is still raw or partly
raw inside, it must be cooked longer at a lower temperature.
•On the other hand, if the surface of the food is too dry, it should be
cooked at a higher temperature for a shorter time.
