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Casseroles
When choosing which oven level to
use, take into account the size of the
casserole dish with its lid. The following
oven settings are recommended:
–
Fan Heat D
–
Conventional A
The following dishes are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant
handles and knobs.
^ Put the rack in at the 1st runner
height from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
^ Select the oven setting and the tem-
perature.
Fan Heat D . . . . . . . . . . . . . 170-190°C
Conventional A . . . . . . . . . . 190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes which are to be cooked
in their own juice and/or steam, e.g. po
-
tatoes or vegetables, so that they do
not dry out. If there is no lid use alu
-
minium foil or damp cooking parch
-
ment.
Cook without a lid when a crusty finish
or topping is required, eg for meat or au
gratin dishes.
Poaching
Fish or fruit can be poached in the oven
in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pre-
serving fruit and vegetables, and un-
derstands the implications of the chem-
ical reactions involved.
Casseroles
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