Electrolux 4GFGX Manual de usuario descargar pdf (Pagina 9)

Grilling

The following types of meat are suitable for grilling. Mostly

meat or offal cut in slices or pieces of various sizes, but

not usually very thick, poultry cut in half and flattened,

fish, some vegetables (e.g. courgettes, aubergines,

tomatoes, etc.), skewers of meat or fish and seafood.

Meat and fish to be grilled should be lightly brushed with

oil and always placed on the grill; meat should be 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 water into the

dripping pan.

The grill can also be used to brown, toast bread and grill

certain types of fruit, such as bananas, halved grapefruit,

slices of pineapple, apples, etc. Fruit should not be

placed too near the source of heat.

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 since

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 given

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 would compro-

mise the results of cooking and could damage the oven

enamel.

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Electrolux 4GFGX Manual de usuario Pagina 9