Brandt EASY COOK Mode D'emploi page 5

99626453_ML_A.qxd 17/09/03
A T U R E S
• TIPS:
- Place them directly on the shelf to make the dough base crispy
- Place on the enamelled tray to have a softer base.
• TIPS:
- Place the parboiled potatoes and vegetables around the edge of the
grill pan, drizzle oil over the top. Put the trivet in the pan and rest the
poultry on the top. Turn poultry over half way through cooking.
- Cook in a chicken brick to avoid fat splashes.
- Prick the skin to prevent splattering.
- Do not use roasting-bag.
• TIPS:
- Use a non-stick aluminium flan tin: the pastry:
the pastry on the bottom will be crisper.
- For bought frozen flans and quiches, take them out of their
aluminium container before placing on the shelf.
• TIPS:
- Only use this feature for whole fish cooked flat (Fish wrapped in
pastry or grilled needs a pre-heated oven for best results, so best to
select a conventional method).
• TIPS:
- Remove the joint from the fridge at least 1 hour before cooking is
to start (see tips on the next page).
Remove as much basting fat from the joint as possible. Place the
joint in an earthenware dish or roasting bin with a little water and a
teaspoon of oil.
Do not sprinkle with salt until cooking is over.
- Place the parboiled potatoes and vegetables around the edge of the
grill pan, drizzle oil over the top. Put the trivet in the pan and rest the
beef on the top turn the beef over half way through cooking.
10:38 Page 5
G U I D E
GB
5