Electrolux EOB944 - Hints for Successful Cooking

HINTS FOR SUCCESSFUL COOKING
Choice of ovenware
The thickness, conductivity and colour of ovenware
affect the cooking results.
A) Aluminium, earthenware, oven glassware and
aluminium with a non-stick interior reduce
cooking and underneath browning. These
materials are recommended for light, soft
textured cakes and roasts.
B) Enamelled cast iron, anodized aluminium,
zinc-plated iron, porcelain, aluminium with a
non-stick interior and coloured exterior
increase cooking and underneath browning.
These materials are recommended in
particular for tarts, quiches and crispy baking
that should be browned beneath as well as on
top.
If you see What to do ?
Top too dark
Bottom too light
not cooked enough
Use a tin or dish
type B or
place in lower runner
Top too light
Bottom too dark
overcooked
Use a tin or dish
type A or
place in higher runner
During cooking, certain dishes increase in volume, so
remember to choose a container big enough : ideally,
the uncooked dish should take up only two thirds of the
container, leaving the upper third free for expansion.
To avoid excessive spitting, use high-sided dishes for
roasting meat and poultry, or ovenproof glass roasting
trays with a lid, appropriate to the size of the joint.
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven is vented to allow
some of this steam to escape. However, always stand
back from the oven when opening the door to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not
caused by a fault on the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
| | 1 Practical tips
• To help keep the oven clean, a baking sheet can
be placed on the shelf under the container to
protect the base from spillage.
• Pierce the skin of poultry or sausages with a fork
before cooking, to avoid the skin swelling and
bursting with the heat.
• Leave as little fat as possible around joints of meat
to avoid spitting and reduce the fat content.
• For tender joints of meat, turn halfway through
cooking and add a little hot water to the dish to
produce a tasty gravy and reduce spitting onto the
walls of the oven.
• Do not exceed the temperature settings
recommended in the cooking guide for meat.
To save energy
• Cook several dishes one after another, if possible,
to save the energy needed to pre-heat the oven
each time. Whenever possible, do not hesitate to
cook 2 or 3 cakes or tarts, for example, at the same
time.
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