Elenberg AG-1200 - Инструкция (Страница 13)

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GrIllING & BrOIlING:
To broil or grill in your Turbo Oven, the temperature should be set at 230º-
250ºC. Food should be placed onto the double rack to bring it closer to the
heat source. Add hickory liquid smoke or mesquite to the bottom of the glass
container to get a smoky flavor. Any seasonings should be applied to the sur-
face of the meat.
If you are cooking fish or lean meat, spray cooking oil onto the rack or grill. Or
brush with cooking oil prior to arrange the food on the rack. This will prevent
the food from sticking to the grill.
For browner or more seared surfaces, broil on both sides of the meat such as
with thick steaks.
rOasTING:
Line the bottom of the glass container with aluminum foil to catch any fat or
grease drippings. To let the hot cooking air to freely circulate, use the lower
rack. The circulating air cooks meat evenly and seals in the juice. Turning and
basting is not necessary.
A meat thermometer is suggested. But in its absence, you can use the refer-
ence cooking chart, or follow a chart given for conventional or regular ovens,
and subtract 10ºC.
rOasTING WHOlE CHICKENs:
Rinse chicken thoroughly and clip away at any excess fats or unwanted parts.
Add desired seasonings. Spices such as garlic, black pepper, and salt are
suggested. Before roasting, allow seasonings or marinades to penetrate for a
few hours. The bottom of the glass container should be lined with aluminum
foil to catch any fat or grease drippings. Roast the chicken for approximately
10 minutes per 1lb. at 200ºC. Increase the temperature to 250ºC for additional
5-10 minutes for crispier skin.
WHOlE rOasTs:
With fatty portion of the roast facing upward, place the roast directly onto the
center of the lower rack. Temperature for roasting is usually 10ºC less than for
regular conventional roasting. Cooking time depends on type and size of the
roast.
FOr mEaTs WEIGHING 2-3 lbs., sET TEmPEraTurE aT 200ºC aND COOK aT THE BE-
lOW TImEs:
TYPE OF MEAT MINUTES
Beef, boneless (Whole Roast) Rare – 15-20 minutes
Medium – 20-25 minutes
Well Done – 25-30 minutes
Beef, Rib Roast (Rump or Chuck) Rare – 15-20 minutes
Medium – 20-25 minutes
Well Done – 25-30 minutes
Ham with Bone (Full cooked) Medium – 12-15 minutes
Pork Loin (Boneless) Well – 20-25 minutes
Loin with bone Well – 25-30 minutes
Pork Ribs Well – 20-25 minutes
COOKING IN THE TurBO OVEN