Pelgrim NF960RVS Manual page 38

BEFORE FIRST USE
EN 8
Do not cover the oven floor
• Covering the oven bottom with, for example, silver foil or a baking
tray can lead to overheating and damage to the enamel.
• It is possible to prevent a spring form cake tin from leaking onto the
oven floor by folding a container out of silver foil and placing it on
the grid under the form or by laying baking paper under it.
Time setting
• Choose a 5 minute shorter cooking time than indicated in the recipe.
This will allow you to check whether your food or cake is cooked
through and golden brown at the last moment. If not, close the oven
door and check again after some time. Open and close the door
slowly. Preferably not before three quarters of the cooking time has
elapsed.
Keeping food warm
• You can use the oven to keep already-prepared dishes warm. To
do so, select the hot air setting and a temperature of 75°C. Cover
dishes you want to keep warm to prevent them from drying out.
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat will
get a regularly shaped, crispy crust, with virtually no weight loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use
80 to 100 g of butter or fat (or a mixture of the two) per 500 g of meat
for roasting.
Cooking times
• Flat, thin pieces require approximately 5 minutes less cooking time
than thick or rolled pieces of meat. When cooking larger pieces of
meat, cook for 15 to 20 minutes longer per 500 grams extra.
• Put the meat in a roasting pan and douse in hot butter or fat. Place
the meat in the roasting pan with the fatty side facing up. Make sure
to baste meat without a fatty side every 15 minutes. Meat with a fatty
side should be basted every 30 minutes.