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Etna 1983 Manual

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EN 8
BEFORE FIRST USE
Do not cover the oven floor
• Covering the oven bottom with, for example, aluminium foil or a
baking tray can lead to overheating and damage to the enamel.
• It is possible to prevent springforms from leaking onto the oven
floor by folding a container out of aluminium foil and placing it on
the grid under the form or by laying baking paper under it.
Time setting
• Choose a 5 minute shorter cooking time than indicated in the
recipe. This will allow you to check whether your food or cake is
cooked through and golden brown at the last moment. If not, close
the oven door and check again after some time. Open and close
the door slowly. Preferably not before three quarters of the cooking
time has elapsed.
Keeping food warm
• You can use the oven to keep already-prepared dishes warm. To
do so, select the hot air setting and a temperature of 75°C. Cover
dishes you want to keep warm to prevent them from drying out.
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat will
get a regularly shaped, crispy crust, with virtually no weight loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use
80 to 100 g of butter or fat (or a mixture of the two) per 500 g of
meat for roasting.
Cooking times
• Flat, thin pieces require approximately 5 minutes less cooking time
than thick or rolled pieces of meat. When cooking larger pieces of
meat, cook for 15 to 20 minutes longer per 500 grams extra.
• Put the meat in a roasting pan and douse in hot butter or fat. Place
the meat in the roasting pan with the fatty side facing up. Make
sure to baste meat without a fatty side every 15 minutes. Meat with
a fatty side should be basted every 30 minutes.
… 30 …


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