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12 electrolux
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the
way they transmit heat to the food inside
them.
A Aluminium, earthenware, oven
glassware and bright shiny utensils
reduce cooking and base browning.
B Enamelled cast iron, anodized
aluminium, aluminium with non-stick
interior and coloured exterior and
dark, heavy utensils increase cooking
and base browning.
On Roasting:
- Most foods should be placed on the
grid in the grill pan to allow maximum
circulation of air to lift the food out of the
fats and juices. Food such as fish, liver
and kidneys may be placed directly on
the grill pan, if preferred.
- Food should be thoroughly dried be-
fore grilling to minimise splashing. Brush
lean meats and fish lightly with a little oil
or melted butter to keep them moist dur-
ing cooking.
- Accompaniments such as tomatoes
and mushrooms may be placed under-
neath the grid when grilling meats
- When toasting bread, we suggest that
the top runner position is used with the
grid in its 'high' position.
- The food should be turned over dur-
ing cooking, as required.
-
Most foods should be placed on the
grid in the grill pan to allow maximum
circulation of air to lift the food out of
the fats and juices. Food such as fish,
liver and kidneys may be placed
directly on the grill pan, if preferred.
-
Food should be thoroughly dried
before grilling to minimise splashing.
Brush lean meats and fish lightly with
a little oil or melted butter to keep
them moist during cooking.
-
Accompaniments such as tomatoes
and mushrooms may be placed
underneath the grid when grilling
meats
-
When toasting bread, we suggest that
the top runner position is used with
the grid in its 'high' position.
-
The food should be turned over during
cooking, as required.
Caution!
Do not line the oven with alu-
minium foil and do not place a
roasting pan or baking tray on
the floor, as otherwise the oven
enamel will be damaged by the
heat build-up.
Cooking times
Cooking times can vary according to the
different composition, ingredients and
amounts of liquid in the individual dishes.
Note the settings of your first cooking or
roasting experiments to gain experience
for later preparation of the same dishes.
Based upon your own experiences you
will be able to alter the values given in
the tables.
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