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There are currently no product reviews.
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Super nice! Good to have a manual in digital format.
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Great job supplying the manual.
Many of these products weerepretty obscure, so it was great that you had
the manual for it!
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Great manual, would not have been able to operate my machine without it!!
James Dawson August 18, 2012
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excellent value & price! Includes everything you need to know about the NN-C777! I would buy this again.
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Very satisfied! I was searching for several days, but nope; till I discovered your webside and there it was at a very reasonable price. Keep up the good work!
Paul
Flanders
Roasts
For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features. Ovenware � Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). � For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). � Large roasts can be cooked on the general purpose tray or on the grill with the general purpose tray underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). � We recommend cooking all lean meats in a casserole with a lid (for example, pot roasts, braised beef or veal, deep-fried meats). This renders the meat juicier. � If crackling is desired, meat can be cooked in a casserole without a lid (for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, roast beef, fillets, game fowl).
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Roasting in an oven dish will be less messy! How to use the Roasting Table The table indicates the most suitable oven feature, temperature settings, and cooking times to apply for various types of meat. The suggested values are for guidance only. � We recommend using the oven to cook fish or meat weighting from 1kg upwards. � In general, the Top/Bottom Heat ¡ feature is suitable for very lean meats, fish, and wild fowl. For all other types of meat (especially poultry), we recommend using the Fan-assisted feature ¤. � To avoid burning the meat juices or fats, we recommend adding a little liquid to the oven dish. � If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking time).
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Baste large roasts and poultry with the juices several times while roasting. This will give you better results. You can switch off the oven around 10 minutes before roasting time has ended, to make use of the residual heat.
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