Zigmund Shtain EN 182.512 A - Инструкция по эксплуатации - Страница 38

INSTRUCTIONS FOR COOKING 

ROASTING 

For perfect roasting, the oven has to be pre-heated to the pre-set cooking 
temperature. Only very fatty meat can be cooked with the oven starting from cold. 
Never use shallow pans or the drip-tray as pans for roasts, to dirty the walls of the 
oven as little as possible, avoid the fat splattering, the juices burning quickly and 
smoke being produced. 
Use deep pans, preferably made from terracotta, placed on the shelf about half-
way up the oven. 
The table shows you some examples of 
thermostat settings and cooking times. The 
cooking times can vary depending on the 
nature of the foods, its evenness and 
volume. We are certain that your experience 
will soon suggest possible variations to the 
values shown in the cooking times table. 
 

Some practical advice to save energy 

The oven can be switched off a few minutes before the end of cooking; the 
remaining temperature will be sufficient to finish cooking. Open the door of the 
oven as infrequently as possible; to check the degree of cooking, look through the 
window (the oven light is always on). 
 

General advice 

The oven offers various types of heating 

•

  traditional heating for roasting 

•

  ventilated heating for baking cakes, biscuits etc. 

If you choose ventilated heating, the best possible use should be made of its 
advantage: to cook roasts and bake cakes on different shelves or to prepare 
complete menus saving time and energy. 
 

Ventilated heating 

This function creates a continuous circulation of hot air that allows simultaneous 
cooking on two shelves. The temperatures are below traditional ones. 
 

Traditional heating 

This is particularly suitable for roasting game and baking bread and sponge cakes. 
It is a good rule to put the food to be cooked in the oven when it has reached the 
cooking temperature, i.e. when the thermostat light goes off. 
 

GRILLING 

For grilling, the oven should be pre-heated for about 5 minutes. When grilling, the 
heat comes from above and is based on the irradiation of infrared rays. It is 
suitable for meat which is not very thick and toast. Meat and fish to be grilled 
should be lightly brushed with oil and always placed on the shelf, which then slides 
into the position nearer or further from the grilling element, in proportion to the 

14 - ENGLISH