For the cooking of fish:
Cook small fish from start to finish at a high temperatu-
re. Cook medium-sized fish initially at a high tempera-
ture and then gradually lower the temperature.
Cook large fish at a moderate temperature from start to
finish.
Check that baked fish is cooked by gently lifting one
side of the gut; the meat must be white and opaqueFan cooking
throughout, except in the case of salmon, trout or
similar.
Grilling
The following types of meat are suitable for grilling.4
Mostly meat or offal cut in slices or pieces of various3
sizes, but not usually very thick, poultry cut in half and
flattened, fish, some vegetables (e.g. courgettes,2
aubergines, tomatoes, etc.), skewers of meat or fish and
seafood.1
Meat and fish to be grilled should be lightly brushed
with oil and always placed on the grill; meat should beFig. 7FO 0061
salted upon completion of cooking; whereas fish
should be salted on the inside before cooking. The grill
should be positioned in the guides nearest or furthest
from the grill element according to the thickness of the
meat, in order to avoid burning the surface and cooking
the inside insufficiently.
The formation of smoke caused by drops of juice and
fat can be avoided by pouring l or 2 glasses of waterOven accessories
into the dripping pan.The oven is equipped with:
The grill can also be used to brown, toast bread and- an enamelled dripping-pan which serves to collect
grill certain types of fruit, such as bananas, halvedthe juices which drip from the meat on the grill or on
grapefruit, slices of pineapple, apples, etc. Fruitthe spit,
should not be placed too near the source of heat.- two shelf supports (grid) for the cooking of foods on
the grill or in a pan.
Cooking times
Cooking times can vary according to the type of food,
its consistency and its volume. It is advisable to watch
when cooking for the first time and check results sinceshelf support
when preparing the same dishes, in the same
conditions, similar results are obtained.
The ?TABLE OF COOKING TIMES? relating to cooking
in the oven and by grill is provided as a guide.
Experience will show possible variations to the values
set out in the table.
Nevertheless carefully follow the indications givendripping pan
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in
use. A stagnation of heat would result which wouldFig. 8
compromise the results of cooking and could damage
the oven enamel.
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ACEC
ELECTROLUX
