Oven Cooking Guide; Dealing With Cooking Problems - Electrolux EVEP916 Installation & User Manual

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OVEN COOKING GUIDE

Roasting meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2. Use the grill/oven dish and grill insert.
Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices
to escape.
4. When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures
and cooking times for different kinds of meat. These
may vary depending on the thickness or bone
content of the meat.
Meat Recommended Minutes
temperature per kilogram
Beef 180°C - 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 180°C - 200°C Medium 40
Well done 60
Veal 180°C - 200°C Well done 60
Pork 180°C - 200°C Well done 60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times
for different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
Poultry & Recommended Minutes
Fish temperature per kilogram
Chicken 180°C - 200°C 45 - 50
Duck 180°C - 200°C 60 - 70
Turkey 180°C - 200°C 40 - 45
(>10kg)
35 - 40
(<10kg)
Fish 180°C - 200°C 20
Grilling Guide
WARNING!
NOTE: Always clean the grill/oven dish after every use.
Excessive fat build-up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry and meat.
• Seal the surface of the food and retain the natural juices.
This table shows how to grill different types of meat:
Beef Tenderloin, rump, sirloin. Brush with oil or
melted butter, especially if meat is very lean.
Lamb Loin chops, short loin chops, chump
chops, and forequarter chops. Remove
skin or cut at intervals to stop curling.
Brush with oil or melted butter.
Sausages Prick sausages to stop skin from bursting.
Poultry Divide into serving pieces. Brush with oil.
Fish Brush with oil or melted butter and lemon
juice.
Bacon Remove rind. Grill flat.
Guide to better grilling
Steak 15 - 20 minutes
Chops 20 - 30 minutes
Fish 8 - 10 minutes
Bacon 4 - 5 minutes
No definite times can be given for grilling because this
depends on your own tastes and the size of the food. These
times should only be used as a guide and remember to turn
the food over halfway through the cooking process.
For better grilling results, follow these easy instructions:
1. Preheat grill for at least 5 minutes.
2. Choose only prime cuts of meat or fish. If the cut is less
than 5mm thick it will dry out. If the cut is more than 40mm
thick, the outside may burn whilst the inside remains raw.
3. Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which could
result in a fire.
4. Baste the food during cooking with butter, olive oil
or marinade. Grilled food is better if marinated
before cooking.
5. Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan Grill
The "Fan Grill" assists the grilling process by circulating
the heat evenly around the food. The recommended
temperature setting is 180°C for all fan grilling functions.
1. Place the grill dish on the bottom rack.
2. Place meat/poultry on an oven shelf above the grill dish.
3. Wipe off any oil or fat which spatters while the oven
is still warm.

DEALING WITH COOKING PROBLEMS

Problem Causes
Uneven cooking: Incorrect shelf position.
Oven tray too large.
Trays not centralised.
Air flow in oven uneven.
Grill dish affecting thermostat.
Baked products too brown Oven not preheated.
on top:
Baking tins too large for the recipe.
Baking tins not evenly spaced.
Products not evenly sized or spaced
on trays.
Baking temperature too high.
Baked products too brown Baking tins too large for the recipe.
on bottom:
Baking tins are dark metal or glass.
Food too low in the oven.
Oven door opened too frequently
during baking.
Baking temperature too high.
Grill dish affecting thermostat.
Cakes have a cracked, Baking temperature too high.
thick crust:
Food too high in oven.
Cake batter over mixed.
Pan too deep.
Baking pans dark.
Baked products are pale, Baking temperature too low.
flat and undercooked:
Food too low in oven.
Baking time too short.
Incorrect tin size.
Cakes fallen in the centre: Baking temperature too low.
Baking time too short.
Proportions of ingredients incorrect in
the recipe.
Opening door too early in baking.
Roast meat & potatoes not Poor hot air circulation.
browning in fan oven:
Grill dish affecting thermostat.
Juices running out of meat:
Grilled meats overcooked on
outside & raw in the centre:
Grilled chops & steaks
curling:
25
Remedies
Select shelf that puts food in the centre of
the oven.
Experiment with other trays or dishes.
Centre trays.
Rotate food during cooking.
Remove grill dish from oven on bake modes.
Preheat the oven.
Use correct size tins.
Stagger baking tins at least 3cm between
tins and the oven walls.
Make into same size and shape, and spread
evenly over trays.
Lower the temperature.
Use correct size tins.
Change to shiny, light tins or lower the
temperature by 10°C.
Cook one shelf higher.
Don't open the oven door until at least half
the cooking time has passed.
Lower the temperature.
Remove grill dish from oven on bake modes.
Lower the temperature.
Cook one shelf lower.
Mix just long enough to combine ingredients.
Check size of pan and use recommended
size.
Change to shiny pans.
Raise the temperature.
Cook one shelf higher.
Increase cooking time.
Use correct size tin.
Raise the temperature.
Increase cooking time.
Check recipe.
Do not open the door until the last quarter
of cooking time.
Elevate food onto a rack to allow air
circulation.
Remove grill dish from oven on bake modes.
Do not pierce meat with fork, turn with tongs.
Grill at lower insert position.
Cut into fat every 2cm.