Cookware Tips - Beko MWOTR 30200 CSS User Manual

3 Operation
Pork 4 chops
Pork loin roast, 1.0kg
rolled, boneless
Chicken breasts 1 lb.
Chicken boneless 1 lb.
portions
Chicken, whole 1.3kg

3.3.25 Cookware tips

Convection Cooking
Metal Pans are recommended for all types of baked products,but especially where browning or crusting
is important.
Dark or dull finish metal pans are best for breads and pies because they absorb heat and produce
crisper crust.
Shiny aluminum pans are better for cakes, cookies or muffins because these pans reflect heat and help
produce a light tender crust.
Glass or Glass-Ceramic casserole or baking dishes are best suited for egg and cheese recipes due to
the cleanability of glass.
Combination Cooking
Glass or Glass-Ceramic baking containers are recommended.Be sure not to to use items with metal
trim as it may cause arcing (sparking) with oven wall or oven shelf, damaging the cookware, the shelf
or the oven.
Heat-Resistant Plastimcicrowave cookware (safe to 450°F) may be used, but it is not recommended for
foods requiring crusting or all-around browning, because the plastic is a poor conductor of heat.
Microwave Oven / User Manual
Rare: 15-19 minutes
Medium: 20-25 minutes
Well done: 26-32 minutes
Rare: 20-25 minutes
Medium: 26-30 minutes
Well done: 30-35 minutes
16-26 minutes
13-24 minutes
25 - 40 minutes
Place on high rack, brush with marinade and
season. Cook until no longer pink or internal tem-
perature reaches 170°F. Turn halfway through
cooking. After cooking, cover with foil and leave
to stand for 5 minutes.
Place fat side down on low rack, season, shield
if necessary. After cooking, cover with foil and
leave to stand for 15 minutes.
Wash and dry meat, remove skin, place thickest
portion to outside on high rack.
Place on high rack, brush with butter and sea-
son as required. Turn halfway through cooking.
Cook until no longer pink and juices run clear.
After cooking, cover with foil and leave to stand
for 3-5 minutes.
Wash and dry bird, place breast down on low
rack, brush with butter and season as required.
Turn and drain halfway through cooking. Cook
until no longer pink and juices run clear. After
cooking, cover with foil and leave to stand for 10
minutes. Temperature in thigh should be approx
185°F.
23 / EN