Electrolux EKM601101W Manuale Utente Scaricare il pdf (Pagina 10)

To reduce condensation, ensure the oven is

well heated before placing food in the oven

cavity. A short oven pre-heating (about 10

minutes) will then be necessary before any

cooking. We recommend you to wipe away

condensation after each use of the appli-

ance.

Pots and pans

Remember that a large recipient offers a larg-

er surface to heat and therefore cooks food

quicker than a narrow recipient.

Always use recipients of a size suitable for the

food to be cooked. In particular, take care

that recipients are not too small for liquid

preparations which could easily spill over or

that they are not too big for food which must

be cooked quickly; uncovered areas on the

bottom are easily burnt by fats and juice.

For cakes, it is preferable to use tins which

do not open. A tin which opens lets out fruit

juices and sugar which, when spilling onto

the bottom of the oven, caramelize and are

difficult to clean. Avoid placing pans with

plastic handles in the oven as they may not

support the heat.

Remember that a wide-bottomed pan

allows a faster cooking than a narrow

one.

For hotplate always use pots which

properly fit what you have to cook.

Cookware

• Use any oven proof cookware which will

withstand temperatures of 230

°

C.

• Baking trays, oven dishes, etc. should not

be placed directly against the grid covering

the fan at the back of the oven, or placed

on the oven base.

• Do not use baking trays larger than 30 cm

- 35 cm (12 in - 14 in) as they will restrict

the circulation of heat and may affect per-

formance.

The effects of dishes on cooking results

Dishes and tins vary in their thickness, con-

ductivity, 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 nonstick interior and col-

oured exterior and dark, heavy utensils in-

crease cooking and base browning.

Cooking fish and meat

You can place meat in oven proof dishes, or

directly on the oven shelf. In this case, re-

member to place the drip tray in the first po-

sition from the bottom with some water in it.

The dripping pan will avoid the falling of mel-

ted fat on the oven base.

White meat, poultry and fish in general, need

to be cooked at a medium temperature (be-

tween 150

°

C and 175

°

C). If you need to

cook red meat (slightly browned on the out-

side and more gently cooked in the inside), a

higher temperature (between 200

°

C and

230

°

C) for a short time is recommended.

Baking

Cakes usually need to be cooked at a medi-

um temperature (between 150

°

C and 200

°

C).

A short oven pre-heating (about 10 minutes)

is recommended when cooking cakes or

baking. Once the cooking has been started,

keep the oven door closed during all the

cooking time, and check the cooking results

through the oven door glass.

Grilling

If you need to grill meat or fish, place them

directly on the shelf after spreading a little oil

on them.

In the grill function, heat comes only from the

top element. Therefore, you need to adjust

the cooking level depending on meat or fish's

thickness.

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