Summit PRO24G User Manual
5
How to operate the oven
General Information on Baking,
Roasting and Broiling
Roasting and Broiling
DANGER:
Risk of scalding by hot
steam!
Stand away from the oven when
opening the oven door. Hot air or steam
which escapes can cause burns to
hands, face and/or eyes.
Let hot air or steam escape before
removing or replacing food.
Tips for baking
Stand away from the oven when
opening the oven door. Hot air or steam
which escapes can cause burns to
hands, face and/or eyes.
Let hot air or steam escape before
removing or replacing food.
Tips for baking
•
Use appropriate non-stick coated
metal sheets or aluminum containers
or heat-resistant silicone molds.
metal sheets or aluminum containers
or heat-resistant silicone molds.
•
Make the best use of the space on
the rack. We recommend placing the
baking pan in the middle of the rack.
the rack. We recommend placing the
baking pan in the middle of the rack.
•
Select the correct shelf position
before turning the oven or broiler on.
Do not move oven shelves when hot.
before turning the oven or broiler on.
Do not move oven shelves when hot.
•
If rack must be moved while oven is
hot, do not let potholder contact hot
heating element in oven.
hot, do not let potholder contact hot
heating element in oven.
•
Keep the oven door closed as much
as possible.
as possible.
Tips for roasting
•
Seasoning with lemon juice and black
pepper will improve the cooking
performance when roasting a whole
chicken, turkey or any large piece of
meat.
pepper will improve the cooking
performance when roasting a whole
chicken, turkey or any large piece of
meat.
•
Meat with bones takes about 15 to 30
minutes longer before it is cooked
than a roast of the same size without
bones.
minutes longer before it is cooked
than a roast of the same size without
bones.
•
You should calculate about 10 to 12
minutes cooking time per inch
thickness of meat.
minutes cooking time per inch
thickness of meat.
•
Let meat rest in the oven for about 10
minutes after the cooking time. The
juice is better distributed all over the
roast and does not run out when the
meat is cut.
minutes after the cooking time. The
juice is better distributed all over the
roast and does not run out when the
meat is cut.
•
Fish in a heat-resistant dish should
be placed on the middle or lower
rack.
be placed on the middle or lower
rack.
Tips for broiling
Broiling is ideal for cooking meat, fish
and poultry and will achieve a nice
brown surface without it drying out too
much. Flat pieces, meat skewers and
sausages are particularly suited for
broiling as are vegetables with a high
water content such as tomatoes and
onions.
Broiling is ideal for cooking meat, fish
and poultry and will achieve a nice
brown surface without it drying out too
much. Flat pieces, meat skewers and
sausages are particularly suited for
broiling as are vegetables with a high
water content such as tomatoes and
onions.
•
Distribute the pieces to be broiled on
the wire rack.
the wire rack.
•
If the broiling is done on the wire
rack, place a drip pan under it to
collect the fat.
rack, place a drip pan under it to
collect the fat.
•
Add some water to the drip pan for
easier cleaning.
easier cleaning.
DANGER:
Danger of fire due to
food that is unsuitable for broiling!
Only broil food that is suitable for the
intensive heat of broiling.
Do not place the food too far back in the
broiler. This is the hottest area and fatty
food may catch fire.
Only broil food that is suitable for the
intensive heat of broiling.
Do not place the food too far back in the
broiler. This is the hottest area and fatty
food may catch fire.
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