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3.
Accessories delivered with the appliance
Beside
the
accessories
appliance we advise you to use only heat proof
pots
(according
to
the
manufacturer).
Your cooker is equipped with:
•
a grate, pan support for putting the dishes on
(roast, pastry moulds ...) The dish has to be
put in the middle of the grate to balance the
weight.
•
a dripping pan. It is used to collect juice when
cooking in it, place it on the shelf 1.
If you do not use the dripping pan, remove it from
the oven.
•
a protective screen
It is used for when using the grill.
Condensation and steam
When food is heated it produces steam in the
same way as a boiling kettle. The oven vents
allow some of this steam to escape. However,
always stand back from the oven when
opening the oven door to allow any build up of
steam or heat to release.
If the steam comes into contact with a cool
surface on the outside of the oven, e.g. a trim, it
will condense and produce water droplets. This
is quite normal and is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
Use any ovenproof cookware, which will
withstand temperatures of 250
Oven dishes, etc. should not be placed
directly on the oven base.
delivered
with
the
instructions
of
the
ADVICE FOR USE
0
C.
fig.13
Oven Cooking
•
Turn off the oven 5 minutes before the end
of cooking time, and use residual heat to
complete the cooking.
•
The thickness, the material and the colour of
the pan will influence the cooking results.
•
When cooking, certain dishes increase in
volume, ensure the pan is large enough.
•
To prevent fat dripping when roasting use
tall rim pans proportional to the item being
roasted.
•
Prick the skin of poultry and sausages with a
fork before cooking to avoid spitting.
•
Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking and
base browning.
B Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and base browning.
11
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