Electrolux U33024 EOB31010X - Manual (Page 21)

Cooking to reduce soilage
Cook at the recommended tempera-
tures. Higher temperatures during roast-
ing will increase soilage. Try cooking to
lower temperatures for an increased
length of time, you will save energy and
often the joint is more tender.
Use minimal, if any, extra oil or fat when
roasting meat; potatoes only require
brushing with fat before cooking. Extra
fat in the oven during roasting will in-
crease splashing and soilage. It is NOT
necessary to add water to the meat tin
when roasting. The water and the fat jui-
ces from the joint create excessive splat-
tering during cooking, even at normal
temperatures, as well as causing con-
densation.
Covering joints during cooking will also
prevent splashing onto the interior sur-
faces; removing the covering for the last
20-30 minutes will allow extra browning,
if required. Some large joints and turkeys
especially benefit by this method of
cooking, allowing the joint to cook
through before the outside is over-
browned.
Do use the roasting tin. During roasting,
the fat from the joint will be contained
beneath the trivet and therefore prevent
it from splattering onto the 'Catalytic'
liner.
Shelf Supports and Catalytic
Panels
The shelf supports and the catalytic pan-
els can be removed for easy cleaning.
Make sure the appliance is
completely cooled before carrying
out this operation.
Proceed as follows:
1.
remove the front screw while keep-
ing the shelf support and the catalytic
panel in position with the other hand;
cleaning and maintenance electrolux 21