AEG 37699MO-MN User Manual page 11

balanced to prevent straining the
motor.
• Rest the spit on the support
introducing the end in the seat and
unscrew and remove the hand grip
from the spit.
• Fit support into the corresponding
runner, and insert its end into the
relative motor coupling.
• Close the oven door, turn the oven
knob on the symbol rotisserie .
• When the grill turns on, the spit turn
too.
• Always use the drip pan to catch
the gravy, as indicated in the
paragraph "Useful cooking tips".
3.3 Useful cooking tips
Cakes and bread:
• Heat the oven for at least 15 minutes
before you start cooking bread or
cakes.
• Do not open the door during baking
because the cold air would stop the
yeast from rising.
• When the cake is cooked turn the oven
off and leave it in for about 10 minutes.
• Do not use the enamelled oven tray
or drip pan, supplied with the oven, to
cook cakes in.
• How do you know when the cake is
cooked? About 5 minutes before the
end of cooking time, put a cake tester
or skewer in the highest part of the
cake. If it comes out clean the cake is
cooked.
• And if the cake sinks? The next
time use less liquids or lower the
temperature 10°C.
• If the cake is too dry: Make some tiny
holes with a toothpick and pour some
drops of fruit juice or spirits on it. The
next time, increase the temperature
10°C and set a shorter cooking time.
• If the cake is too dark on top: the next
time put the cake on a lower shelf,
cook it at a lower temperature and
longer.
• If the cake is too dark underneath: the
next time place it on a higher shelf and
cook it at a lower temperature.
• If the cake or bread is cooked nicely
outside but is still uncooked inside: the
next time use less liquids, cook at a
lower temperature and longer.
• If the cake will not come out of the tin:
slide a knife around the edges, place a
damp cloth over the cake and turn the
tin upside down. The next time grease
the tin well and sprinkle it with flour or
bread crumbs.
• If the biscuits will not come away from
the baking tray: put the tray back in
the oven for a while and lift the biscuits
up before they cool. The next time
use a sheet of baking parchment to
prevent this happening again.
Meat:
• If, when cooking meat, the time
needed is more than 40 minutes, turn
the oven off 10 minutes before the end
of cooking time to exploit the residual
heat (energy saving).
• Your roast will be juicier if cooked in a
closed pan; it will be crispier if cooked
without a lid.
• Normally white meat, poultry and fish
need medium temperatures (less than
200°C).
• To cook "rare" red meats, high
temperatures (over 200°C) and short
cooking times are needed.
• For a tasty roast, lard and spice the
meat.
• If your roast is tough: the next time
leave the meat to ripen longer.
• If your roast is too dark on top or
underneath: the next time put it on
a higher or lower shelf, lower the
temperature and cook longer.
• Your roast is underdone? Cut it in slices,
arrange the slices on a baking tray with
the gravy and finish cooking it.
Grilling:
• Sparingly grease and flavour the food
before grilling it.
• Always use the drip pan to catch any
dripping from the meat during grilling.
Slide it in one of the levels underneath
the grill or place it at the bottom of
the oven. Always pour a little water in
the drip pan. It will prevent grease and
sauces from burning avoiding burnt
smells and smoke. Add more water
during cooking to compensate for
evaporation.
• Turn the food half way through
cooking.
• If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip away.
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