Zanussi Electrolux Electric cooker User Manaul - page 4
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SUGGESTIONS FOR OPERATING OF OVEN
For the cooking of cakes
Pre-heat the oven , unless indicated differently, for at
least 10 minutes before use. Do not open the oven
door when cooking dishes which must raise (e.g.
raised pastries and soufflés); the jet of cold air would
block the raising process. To check if cakes are
cooked, insert a toothpick into the mixture; if it comes
out clean the cake is ready. Wait until at least 3/4 of
the cooking time has passed before doing this check.
As a general rule remember that:
a dish which is well-cooked on the outside but not
sufficiently cooked inside would have required a lower
temperature and longer cooking time. On the contrary,
a “dry” texture would have required a shorter time and
higher cooking temperature.
For the cooking of meat
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry. If you want roasts
with a good colour, use very little oil. If the piece is
lean, use oil or butter or a little of both. Butter or oil are
on the other hand unnecessary if the piece has a strip
of fat. If the piece has a strip of fat on one side only,
put it in the oven with this side upwards; when melting
the fat will grease the lower side sufficiently.
Red meat should be removed from the fridge one hour
before cooking otherwise the sudden change of tem-
perature could cause it to become tough. A roast,
especially if of red meat, must not be salted at the
beginning of cooking as salt causes juices and blood
to seep out of the òmeat, thus preventing the formation
of a well-browned crust.
It is advisable to salt the outside of the meat after just
over half the cooking time.
Place the roast in the oven in a dish having a low rim;
a deep dish shields heat.
Meat can be placed on an ovenproof dish or directly
on the grill, under which the dripping pan will be
inserted to collect juice. Ingredients for gravy should
only be put in the dish immediately if cooking time is
brief, otherwise they should be added during the last
half hour.
Begin cooking rare meat at a high temperature,
reducing the temperature to finish cooking the inside.
The cooking temperature for white meat can be mode-
rate throughout.
The degree of cooking can be checked by pressing the
meat with a fork; if it does not give the meat is cooked.
At the end of cooking it is advisable to wait at least 15
minutes before cutting the meat in order that the juices
are not lost.
Before serving plates can be kept warm in the oven at
minimum temperature.
For the cooking of fish:
Cook small fish from start to finish at a high tempera-
ture. Cook medium-sized fish initially at a high tempe-
rature and then gradually lower the temperature.
Cook large fish at a moderate temperature from start
to finish.
Check that baked fish is cooked by gently lifting one
side of the gut; the meat must be white and opaque
throughout, except in the case of salmon, trout or
similar.
Cooking times
Cooking times can vary according to the type of food,
its consistency and its volume. It is advisable to watch
when cooking for the first time and check results since
when preparing the same dishes, in the same
conditions, similar results are obtained.
The “TABLE OF COOKING TIMES” relating to cooking
in the oven and by grill is provided as a guide.
Experience will show possible variations to the values
set out in the table.
Nevertheless carefully follow the indications given
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in
use. A stagnation of heat would result which would
compromise the results of cooking and could damage
the oven enamel.