Kleenmaid S9 February 2006 - Manual (Page 37)

Instructions for the user
37
12.6.3 Cooking with the grill
The heat comes from the top. Almost all meat can be grilled, with the exception of lean game and
dishes such as meat-loaf. Meat and fish to be grilled should be lightly drizzled with oil and placed
on the grid bars, which should be placed in the guides closest to or farthest away from the grill
element, depending on the thickness of the meat, so as to avoid burning the surface and cooking
too little inside.
Suitable for: relatively thin meat; toasted sandwiches.
Pour 1 or 2 glasses of water into the dripping pan to avoid smoke forming due to drops of juice or fat.
While cooking with the grill, the dripping pan should always be positioned in the 1
st
guide from the
bottom.
12.6.4 Cooking with the ventilated grill
Using the combination of grill and fan .
This type of cooking allows the heat to penetrate gradually inside the food, even though the surface
is directly exposed to the grill.
Suitable for: thicker meat; game-birds.
12.6.5 Cooking meat and fish
Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare
(roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on
the inside, require cooking on high temperatures for a short time (200-250°C). White meat, game-
birds and fish require cooking on low temperatures (150-175°C).
The ingredients for the sauce should only be placed in the baking tin if the cooking time is short,
otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or
directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press
the meat with a spoon to check if it is done. If it is firm, it is cooked.
At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the
juices. Before serving, plates can be warmed in the oven at minimum temperature.
12.6.6 Baking
Beaten mixtures must stick to the spoon because excess fluidity would prolong the cooking time.
Sweets require moderate temperatures (generally between 150-200°C) and require preheating
(approximately 10 minutes). The oven door must not be opened until at least ¾ of the way
through the cooking time.