13
Tips about cooking with the cooker
Use appropriate metal and non-sticking plates or aluminum
containers or heat-resistant silicone moulds.
Use the area on the rack in an optimum way.
Place the cooking mould in the center of the rack inside the
cooker.
Prior to operation of the cooker or grill, select the correct rack
position. Do not change rack position when the cooker is hot.
Keep the cooker’s cover closed.
Tips about roasting
When cooking whole chicken, turkey and big meat parts,
marinating them with lemon juice and black pepper will
improve the cooking performance.
Cooking the bone-in meat would take 15-30 minutes more
time than cooking the meat without bone.
You should calculate about 4-5 minutes per square meter of
the meat thickness as cooking time.
After expiration of the cooking time, keep the meat inside the
cooker about 10 minutes. Thus meat water will spread better
to the roasted meat and when the meat is cut, it will not come
out.
Fish should be put on the medium or lower rack on a flame-
resistant plate.
Tips about grilling
When red meat, fish and poultry meats are grilled, they become
brownish quickly, encrusted in a good way and do not dry up.
Noisette, shish meat and sausages/sujuk as well as watery fruits
(e.g. tomato, onion) are more suitable for grilling.
Spread and place the parts to be grilled on the wire grill or
on the tray with wire grill so as not to exceed the heater’s
sizes.
Slide the wire grill or cooker tray into the level inside the
cooker.
If you add some water inside the tray, you may easily clean
it later.
To Next Page
Loading...