Filter
Top Products
•
We recommend roasting leaner cuts in a
roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed to
be browned or form a crust or crackling
can be roasted in a roasting pan without
a lid.
The information given in the following ta-
bles is for guidance only.
•
We recommend meat and fish weighing
1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
cookware.
• If required, turn the roast after 1/2 - 2/3 of
the cooking time.
• Use the cooking juices to baste large
roasts and poultry several times during the
cooking time. This will give better roasting
results.
Hints and tips when using the grill
• Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air and to lift the food out of the fats
and juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
• Position the food close to the element for
faster cooking and further away for gentler
cooking.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
• Accompaniments such as tomatoes and
mushrooms may be placed underneath
the grid when grilling meats.
• When toasting bread, use the shelf in the
top position with the grid in the ‘high’ po-
sition.
• Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
• The food should be turned over during
cooking as required.
• When using the centre section grill, ensure
food is placed centrally on the grilling grid
directly beneath the grill element.
Hints and tips when using the top oven
• Arrange the shelves in the required posi-
tions before switching the oven ON. Shelf
positions are counted from the bottom up-
wards.
• There should always be at least 2.5cm (1”)
between the top of the food and the ele-
ment. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking
cakes, pastry, scones bread etc., place
the tins or baking trays centrally on the
shelf.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amelware, dark, heavy or non-stick uten-
sils increase base browning. Shiny alumi-
nium or polished steel trays reflect the heat
away and give less base browning.
• Because of the smaller cooking space and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking
chart.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a pre-heated oven.
Hints and tips when using fan cooking
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the bottom up-
wards.
• When cooking more than one dish in the
fan oven, place dishes centrally on differ-
ent shelves rather than placing several
dishes on one shelf, this will allow the heat
to circulate freely for the best cooking re-
sults.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar
size will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be
evenly spaced to suit the load being
electrolux 9