Using The Oven - Electrolux EKM 60350 User Manual

Using the oven

For the cooking of cakes For the cooking of cakes
For the cooking of cakes For the cooking of cakes 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
before 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 For the cooking of meat For the cooking of meat
For the cooking of meat 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 tempe-
rature could cause it to become tough.
A roast, especially if of red meat, must
not be salted at the beginning of cook-
ing as salt causes juices and blood to
seep out of the meat, thus preventing
the formation 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 modera- te 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 ad-
visable to wait at least 15 minutes before
cutting the meat in order that the juices
are not lost.
Before serving plates can be kept
warm in the oven at minimum tempera-
ture.
For the cooking of fish For the cooking of fish For the cooking of fish
For the cooking of fish For the cooking of fish
Cook small fish from start to finish at
a high temperatu- re. Cook medium-
sized fish initially at a high tempera- ture
and then gradually lower the tempera-
ture.
Cook large fish at a moderate tem-
perature from start to finish.
Check that baked fish is cooked by
gently lifting one side of the gut; the
meat must be white and opaque
throughout, except in the case of
salmon, trout or similar.
Grilling Grilling Grilling Grilling 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
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