Bedienungsanleitung Candy CVM5621KW (Seite 6 von 11) (Englisch)

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USE OF THE OVEN - GRILLING

•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.

•Meat and fish that is going to be grilled should

first be lightly

doused with 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.

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.

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

minutes 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.

COOKING CAKES

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

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.

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.

COOKING FISH

HOW TO OPERATE THE COOKTOP

Locate the sign corresponding to the cooking zone that you

need.

Turn the control knob to the required cooking setting.

Initially we recommend that the heat zone be set at the highest

position until the contents of the saucepan have reached the

required temperature; the heat can

then be reduced to the

required cooking setting.

The residual heat indicator light will come on when the cook

top surface temperature reaches 60 degrees or above.

It will remain on even if the cook top is switched off and will only go

out when the cook top surface has

cooled down.

CONTROL KNOBS OF THE VITROCERAMIC

COOKTOP

Never cover oven inner walls or the bottom with

aluminium foil. Accumulated heat can damage the

oven enamel and your meal.

SUGGESTIONS FOR COOKING

Positions Some

Tips

Very

Low

Moderate

Medium

High

Very

High

To keep a d ish hot, melt butter and chocolate...

Slow cooking, sauces, stews, rice pudding

poached

eggs...

Beans, frozen foods, fruit, boiling water...

Steamed

apples,

fresh

vegetables,

pasta,

crepes,

fish...

intense

cooking,

omelettes,

steaks...

Steaks,

chops,

frying...

1-2

3-4

5-6

7-8

9-10

11-12

Candy CVM5621KW Seite 6

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