BLANCO BOSE160X Bedienungsanleitung PDF herunterladen (Seite 25)

25

Cooking to reduce soilage

Cook at the recommended temperatures.

Higher temperatures during roasting will

increase soilage. Try cooking to lower

temperatures for an increased length of time,

you will save energy and often the joint is

more tender.

Use minimal, if any, extra oil or fat when

roasting meat; potatoes only require brushing

with fat before cooking. Extra fat in the oven

during roasting will increase splashing and

soilage.

It is NOT necessary to add water to the meat

tin when roasting. The water and the fat

juices from the joint create excessive

splattering during cooking, even at normal

temperatures, as well as causing

condensation.

Covering joints during cooking will also prevent

splashing onto the interior surfaces; removing

the covering for the last 20-30 minutes will

allow extra browning, if required. Some large

joints and turkeys especially benefit by this

method of cooking, allowing the joint to cook

through before the outside is overbrowned.

Do use the roasting tin. During roasting, the

fat from the joint will be contained beneath

the trivet and therefore prevent it from

splattering onto the 'Catalytic' liner.

Power cuts

Should the elecricity supply fail for any

reason remember to reset the programmer

clock to the right time when the power is

resumed.

Important: If the oven does not turn on

when cooking manually, first check that the

programmer is not set to automatic (see the

relevant instructions).

If this is not the answer then:

- check that the appliance is connected

correctly;

- check that the switch from the supply to

the appliance is ON;

- replace the fuse in the socket, where

present, with another of the appropriate

rating;

- check that the fuse in the fuse box is

intact.

If after all these checks the appliance still

does not work, send for the Service Agents

listed at page 28.

Something not working

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