Manual Pelgrim NF980 (page 51 of 74) (English, Dutch)

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EN 15

BEFORE USING

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 spring forms 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 allows 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. Opening and

closing of the door should be done slowly. Preferably not before

three quarters of the cooking time has elapsed.

Keeping food warm

• You can use the oven to keeping 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 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.

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Pelgrim NF980 Manual

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