Manuale Candy CGM6522SHW Cucina

Manuale

4. USE OF THE OVEN

•

oil.

•Place a fat collecting tray beneath during grilling. Put some water into the

tray to prevent unpleasant smells and to prevent the fat catching fire.

•Grilling is usually preferred for cooking pieces of meat, for example

steaks, which are not too thick, different sized meat parts, cleaved hunted

birds, fish, some vegetables (e.g. courgettes, aubergines, tomatoes, etc.)

together with meat and fish products on spits.

Oil the fish lightly before putting it directly under the grill.

Add salt on meat after cooking, salt fish into the cleavage before cooking.

•The distance from the grill will depend on the thickness of the meat or fish.

If the distance is correctly judged, the outer parts will not be burnt and the

inside will not remain raw.

•Prevent unpleasant odours and smoke caused by dripping fats and

sauces by pouring 1-2 glass of water into the fat-collecting tray.

•You can also use the grill for toasting, toasted bread or sandwiches, for

example, and also to cook certain fruits (bananas, grapefruit or pineapple

slices, apples etc.). However, fruit must not come into contact with the

heating elements.

Meat and fish that is going to be grilled should first be lightly doused with

Never cover oven inner walls or the bottom with

aluminium foil. Accumulated heat can damage the oven

enamel and your meal.

While the oven functions are running, top lid of the

cooktop must be open position.

4.1. GRILLING

Oven Function

Position

Not in function

Grill heater

Lower and upper heating element

Lower heating element

Manual

Pizza

Upper heating element

Lamp

Grill heater and fan

Fan

Lower heating element and fan

Upper heating element and fan

Upper heating element, lower heating element and fan

Turn spit and grill heater

Function

Cooking time

Temperature

4.2. ELECTRIC OVEN

•

before use. Do not open the oven door when cooking cakes otherwise

they will not rise (cakes or dishes with yeast and soufflés). The blast of

cold air which will enter the oven will prevent rising. You can check

whether cakes are properly cooked by inserting a rod into the dough. If

the rod comes out dry when you pull it out, it means that the cake is

properly cooked. Do not check in this way until at least three quarters

of the cooking time has elapsed.

Please keep in mind the following tips

•If the surface of the food is cooked well but it is still raw or partly raw

inside, it must be cooked longer at a lower temperature.

•On the other hand, if the surface of the food is too dry, it should be

cooked at a higher temperature for a shorter time.

Unless otherwise suggested, preheat the oven for at least 10 minutes

4.5. COOKING CAKES

•

Otherwise, the meat will be too dry.

If you require well done meat, use less fat. If meat has a little fat, there

is no need to use oil. If one side of the meat is fatty, place this side up.

The melted fat will sufficiently grease the part below. Red meats

should be taken out of the fridge at least 1 hour before the cooking.

•Otherwise the meat may become tough due to the temperature

difference. Do not use salt before cooking, especially when grilling

meat. Salt will draw the blood and juices out of the meat which will

consequently prevent the roasting of the upper surface of the meat.

•Add salt to roast meat only after half of the cooking time has elapsed.

•Place the meat to be roasted in a wide, shallow pan.

•Deep sided containers / pans act as a shield against the heat. Meat

can be placed in the oven in a heat resistant pan or directly onto the

grill. Insert a fat / gravy collecting tray beneath the grill. Sauces must

be added at the beginning if the food is cooked for a short time, while it

would be better to add sauces in the last half hour if the food is cooked

for a longer time.

The minimum quantity of meat to be cooked in the oven is 1 kg.

4.6. COOKING MEATS

Small fish can be cooked at the maximum temperature from start to

finish. Medium sized fish must be cooked at the maximum

temperature at the beginning and then the temperature must be slowly

reduced. Larger fish must be cooked at lower temperatures from start

to finish. Check the cut at the bottom of fish to understand whether it is

cooked properly. In order to understand whether the fish properly

grilled or not, check the cleavage at the bottom of the fish. The colour

(for grilled fish) should be an even matt white. This is not the case for

salmon and trout.

4.7. COOKING FISH

4.3. ELECTRIC

COOKING

OVEN SUGGESTIONS FOR

Traditional Cooking

Heat is generated from the upper and lower heaters. Generally, the

middle shelf position is preferable for cooking. However, if the top or

bottom surface of the food must be cooked more, place it on the upper

or lower shelf.

Convection Cooking (with Fan)

•The food is cooked by evenly distributed preheated air blown into the

oven by the help of the fan located on the inside back wall of the oven.

It is possible to cook several dishes simultaneously on different

shelves thanks to the evenly distributed heat inside the oven.

•This type of oven is also very useful for defrosting frozen food. It can

also be used for sterilizing canned food, preparing fruit syrups, and

dehydrating fruits and mushrooms.

•T

•Preheating time 15 min (20 min if possible)

•Position of the tray in either one of the two lowest position

•Cooking time 20 min.

hermostat setting at maximum

4.4. PIZZACOOKING

12 GB

ELECTRIC GRILL: Use with closed door

ONLY

GAS GRILL: It can be used with open door

WITH panel protector inserted under control

panel, as in picture.

•Grilling gives food a rich brown colour

quickly. Depending on the quantity of the

food, you can switch the grill on to different

positions. Almost all food can be cooked

under the grill except for very lean game and

meat rolls.

Valutazione

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