Baumatic BCG925SS User Manual download pdf (Page 20)

Cooking tips for meat

o If, when cooking meat, the time needed is more than 40 minutes,

turn the oven off 10 minutes before the end of cooking time to

exploit the residual heat and save energy.

o Your roast will be juicer if cooked in a closed pan. It will be crispier

if cooked without a lid.

o Normally white meat, poultry and fish need medium temperatures

(less than 200°C).

o To cook “rare” red meats, high temperatures (over 200°C) and

short cooking times are needed.

o For a tasty roast, lard and spice the meat.

o If your roast is tough, next time leave the meat to ripen longer.

o If your roast is too dark on top or underneath, next time put it on a

higher or lower shelf, lower the temperature and cook for longer.

o If your roast is undercooked, cut it in slices and arrange the slices

on a baking tray with gravy and finish cooking it.

Cleaning and maintenance

Cleaning operations must only be carried out

when the oven is cool.

The appliance should be disconnected from your

mains supply before commencing any cleaning

process.

o The oven should be thoroughly cleaned before it is operated for

the first time and after each use. This will avoid residual food

stuffs becoming baked on the oven cavity. After residues have

been baked on several times, they are far more difficult to

remove.

o Never clean the oven surfaces by steam cleaning.

o The oven cavity should only be cleaned with warm soapy water,

using either a sponge or soft cloth. No abrasive cleaners should

be used.

o Any stains that may appear on the bottom of the oven will have

originated from food splashes or spilt food, these splashes occur

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Baumatic BCG925SS User Manual Page 20