Electrolux Electric Cooker - Manual (Page 29)

Instructions for the user
29
10.4.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
10.4.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
10.4.3 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.
10.4.4 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.
10.4.5 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.
10.4.6 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.