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Cooking tips for meat
o If, when cooking meat, the time needed is more than 40 minutes,
turn the oven off 10 minutes before the end of cooking time to
exploit the residual heat and save energy.
o Your roast will be juicer if cooked in a closed pan. It will be crispier
if cooked without a lid.
o Normally white meat, poultry and fish need medium temperatures
(less than 200°C).
o To cook "rare" red meats, high temperatures (over 200°C) and
short cooking times are needed.
o For a tasty roast, lard and spice the meat.
o If your roast is tough, next time leave the meat to ripen longer.
o If your roast is too dark on top or underneath, next time put it on a
higher or lower shelf, lower the temperature and cook for longer.
o If your roast is undercooked, cut it in slices and arrange the slices
on a baking tray with gravy and finish cooking it.
Cleaning and maintenance
Cleaning operations must only be carried out
when the oven is cool.
The appliance should be disconnected from your
mains supply before commencing any cleaning
process.
o The oven should be thoroughly cleaned before it is operated for the
first time and after each use. This will avoid residual food stuffs
becoming baked on the oven cavity. After residues have been
baked on several times, they are far more difficult to remove.
o Never clean the oven surfaces by steam cleaning.
o The oven cavity should only be cleaned with warm soapy water,
using either a sponge or soft cloth. No abrasive cleaners should be
used.
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