User manual

The oven
15
Cooking
TOP / BOTTOM HEAT is normally best when using an oven
shelf.
Fan-assisted cooking
Use the FAN - ASSISTED OVEN when cooking on several
shelves at the same time, e.g. meatloaf, meatballs and
complete meals (starter, main dish and dessert).
Remember to choose dishes that need the same
temperature. Dishes that need different amounts of
time in the oven will have to be put in according to
when you want them to be ready.
Roasting
Using the TOP / BOTTOM HEAT and FAN - ASSISTED OVEN for
roasting is both easy and practical. Joints of beef such
as topside and sirloin retain their natural juices best if
roasted at 125ºC. However, cooking time is slightly
longer than at a higher temperature. Use a meat dish in
which there is just sufficient room for the joint so that
the juices do not burn dry. Use a large roasting pan or
ovenproof dish when roasting a joint of ham as there is
usually a lot of meat juice. Be careful when removing
it from the oven.
If you are using a roasting bag, cut a hole in one
corner before putting it in the oven. That way you are
less likely to burn yourself on hot steam when you
open the bag.
Using the roasting sensor
A meat thermometer should be inserted so that its tip
comes to the thickest part of the meat, where the heat
takes longest to reach. The entire thermometer should
preferably be inside the meat, because hot air in the
oven can affect its reading if the shaft is exposed. If the
thermometer is inserted into fat or touches bone, it can
give an unreliable temperature reading.
Preheat the oven first, then put the joint in the lower
part of the oven. Remove the joint when the thermom-
eter reaches the required temperature. Cover the meat
with aluminium foil and let it stand for about 15 min-
utes. This will make it easier to carve, and less meat
juices will be lost when carving.
Bild Manuell stektermometer