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Meireles MF7606 Manual

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MANUAL DE INSTRUÇÕES · MANUAL DE INSTRUCCIONES
INSTRUCTION MANUAL · GEBRAUCHSANLEITUNG
4
4.1 ROASTING IN THE OVEN
The oven should be pre-heated to the desired temperature for the proper roasting of food. Only very thick
cuts of meat should be placed in the oven when it is cold. To keep the oven's walls as clean as possible,
never use dishes with low rims or the oven's tray as a roasting dish. Spitting fat and burnt sauces produce
smoke. Use dishes with high rims, preferably earthenware, placed on a shelf in the middle of the oven. The
table at the end of this manual provides information about adjusting the thermostat and cooking time.
Cooking times can vary depending on the type of food, their texture and size. We are certain that once you
have tried the oven out a few times, you will be able to make changes to the cooking times shown on the
table.
Pre-heat the oven to the desired temperature before putting food inside.
Never use the drip tray as a roasting dish.
Doing this poses a fire risk due to the accumulation of burnt sauce in the base
of the oven and the high temperatures inside. In addition, the burning sauce
produces smoke and spits of fat.
The oven shelf should be placed in the middle of the oven, with food items
placed in dishes with high rims for roasting
The food type and thickness should be taken into account when inserting the
shelf onto rails closer or further away from the grill.
Whenever using the grill to cook food, position the tray underneath to catch
any drips
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The oven can be turned off a few minutes before the food is completely cooked; the residual temperature is
sufficient to complete the cooking process.
Keep the oven door closed as much as possible; look through the glass in the oven's door to see how cooking
is progressing - the oven light is always on).
COOKING INSTRUCTIONS
EN
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