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. Place the shelf on top of the roasting pan. . Place the meat on the shelf, season if desired. . Slide the pan and shelf into the oven on the same shelf position. . No pre-heating is required. Save energy by putting the roast into the cold oven. . Use a Circotherm temperature of 160 °C. Casseroling or pot-roasting in a covered dish: . Some meats should be prepared in liquid in a covered casserole. This type of cooking is suitable for less tender cuts of meat. . Place the casserole on the wire shelf on a suitable shelf position. Cooking tips: . Only use ovenproof cookware. . Extra large turkeys and joints can be placed directly in the roasting pan and not on the wire shelf. . Cover large turkeys with foil during cooking. Remove foil during the last hour. Grilling – Main oven Circotherm grilling Use this method for small cuts of meat – steaks, chops, sausages, bacon, chicken joints and fish. . Use the shelf and roasting pan together. . Season meat as required. . Place on shelf. . Do not turn food over – the hot air will circulate around the food cooking all sides. . Use a temperature of 180–190 °C. Roasting – Mini oven Roasting with Conventional heat e . Follow the steps above. With fatty meat 125 – 250 ml (4 – 8floz) of water can be poured into the roasting pan. . Baste the meat if desired. . Place in a cold oven to save energy or pre-heat if desired. Casseroling or pot-roasting in a covered dish: . Some meats should be prepared in liquid in a covered casserole. This type of cooking is suitable for less tender cuts of meat. . Place the casserole on the wire shelf at a suitable shelf position. Cooking tips: . Only use ovenproof cookware. . Extra large turkeys and joints can be placed directly in the roasting pan and not on the wire shelf. . Cover large turkeys with foil during cooking. Remove foil during the last hour. Grilling – Mini oven Radiant grilling Z Used for small cuts of meat or poultry. ! ! Exercise CAUTION when grilling. Always keep children away from the oven when it is in use. Notes on grilling: . Always close the oven door when grilling. . The grilling temperatures are variable. . Always use the grill and roasting pan together. . Turn the food after approx. two-thirds of the grilling time has elapsed. . Lightly brush the wire shelf with oil and baste the food if desired. . Always place the food to be grilled in the centre of the wire shelf. . If the heating element switches off automatically, the overheating protection was activated. The element will be reactivated after a short period of time. Cooking Tips and Helpful Hints When cooking with Circotherm: . Cakes baked in a tin get too dark at the back. . Cakes remain doughy and collapse when removed from the oven. . Uneven browning of small cakes or biscuits. . With very moist foods steam develops and condenses on the oven door and drips onto the floor. When cooking conventionally: . The bottom of a cake baked on a baking tray stays too light. . The cake gets too dry. . The inside of the cake remains spongy or doughy, or meat stays raw in the centre. Avoid blocking the air vents at the rear wall of the oven with the cake tins. Reduce the temperature for deep cakes. Bake for a longer period of time. Test with a skewer before removing. Avoid placing trays too close to the back wall. Space food on the tray. Several brief periods of opening the oven door during baking (1 or 2 times, more frequently with longer roasting times) will aid in venting the steam in the oven and reduce condensation. Ensure that no other pans or trays are in the oven. Lower shelf position. Place tin on wire shelf. Select a slightly higher oven temperature. Cook for shorter period of time. Use a slightly lower temperature and cook for a longer time. Reduce the liquid in the cake mixture. To save energy: . Preheat only if recommended by the . Residual heat: In the case of longer recipe. baking times, you can switch off the oven 5–10 minutes before the full baking . Dark baking tins have a higher degree of time has elapsed. heat absorption. Defrosting and Cooking – Main oven Defrosting and cooking using the Circotherm Important heating system information: . For defrosting and cooking of frozen foods, use circotherm. . With all frozen foods, follow the food manufacturers instructions on the package. . As a rule, defrosted frozen foods (especially meats) require less cooking time than fresh products, since freezing has a pre-cooking effect. . If frozen meat is placed in the oven, the defrosting time must be added to the required cooking time. . Always defrost frozen poultry before cooking because the giblets must be removed. . For cooking frozen fish, use the same temperatures as for fresh fish. . Frozen ready-to-eat meals in aluminium dishes may be placed into the oven several at a time. . Frozen vegetables (i.e., when cooking complete meals) should be cooked in a covered pot together with the roast. Use only approximately half of the liquid specified in the recipe. Use fat on...
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