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Cooking
When choosing which oven level to
use, take into account the size of the
dish with its lid. The following oven set-
tings are recommended:
– Fan Heat D
– Conventional A
The following
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant
handles and knobs.
Put the rack in at the
from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the
.
Fan Heat D . . . . . . . . . . . . . 170-190°C
Conventional A . . . . . . . . . . 190-210°C
Consult your cook book.
40
are suitable for
and the
which are to be cooked
in their own juice and/or steam, e.g.
potatoes or vegetables, so that they do
not dry out. If there is no lid use alumi-
nium foil or damp cooking parchment.
ish or topping is required, eg for meat
or au gratin dishes.
Fish or fruit can be poached in the
oven in a covered dish.
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pres-
erving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
when a crusty fin-
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