Electrolux EKC60351 Instruction Book page 19

54 electrolux
on only one level. In this case, it is ad-
visable to place the dish on the lower
level for better cooking control. This
oven is particularly suitable for
defreezing rapidly, sterilizing preserves,
homemade jams and, finally, for drying
mushrooms and fruit.
For the cooking of cakes
Pre-heat the oven, unless indicated
differently, for at least 10 minutes before
use. Do not open the oven door when
cooking dishes which must raise (e.g.
raised pastries and soufflés); the jet of
cold air would block the raising process.
To check if cakes are cooked, insert a
toothpick into the mixture; if it comes out
clean the cake is ready. Wait until at least
3/4 of the cooking time has passed be-
fore doing this check.
As a general rule remember that:
a dish which is well-cooked on the
outside but not sufficiently cooked inside
would have required a lower tempera-
ture and longer cooking time. On the
contrary, a "dry" texture would have re-
quired a shorter time and higher cook-
ing temperature.
For the cooking of meat
Meat to be cooked in the oven
should weigh at least 1 kilo to avoid its
becoming too dry. If you want roasts
with a good colour, use very little oil. If
the piece is lean, use oil or butter or a
little of both. Butter or oil are on the other
hand unnecessary if the piece has a strip
of fat. If the piece has a strip of fat on one
side only, put it in the oven with this side
upwards; when melting the fat will
grease the lower side sufficiently.
Red meat should be removed from
the fridge one hour before cooking oth-
erwise the sudden change of tempera-
ture could cause it to become tough. A
roast, especially if of red meat, must not
be salted at the beginning of cooking as
salt causes juices and blood to seep out
of the meat, thus preventing the forma-
tion of a well-browned crust.
It is advisable to salt the outside of
the meat after just over half the cooking
time.
Place the roast in the oven in a dish
having a low rim; a deep dish shields
heat.
Meat can be placed on an ovenproof
dish or directly on the grill, under which
the dripping pan will be inserted to col-
lect juice. Ingredients for gravy should
only be put in the dish immediately if
cooking time is brief, otherwise they
should be added during the last half
hour.
Begin cooking rare meat at a high
temperature, reducing the temperature
to finish cooking the inside.
The cooking temperature for white
meat can be moderate throughout.
The degree of cooking can be
checked by pressing the meat with a
fork; if it does not give the meat is
cooked.
At the end of cooking it is advisable
to wait at least 15 minutes before cut-
ting the meat in order that the juices are
not lost.
Before serving plates can be kept
warm in the oven at minimum tempera-
ture.
Grilling
The following types of meat are suit-
able for grilling. Mostly meat or offal cut in
slices or pieces of various sizes, but not
usually very thick, poultry cut in half and
flattened, fish, some vegetables (e.g.
courgettes, aubergines, tomatoes, etc.),
skewers of meat or fish and seafood.
Meat and fish to be grilled should be
lightly brushed with oil and always
placed on the grill; meat should be