KitchenAid KOLSP 60602 Mode d'emploi télécharger pdf (Page 33)

Meat

– Use any kind of oven tray or pyrex dish suited to the size of the piece of meat being cooked. For roast

joints, it is best to add some stock to the bottom of the dish, basting the meat during cooking for added

avour.

Take great care, as this procedure generates very hot steam. When the roast is ready, let it rest in the

oven for another 10-15 minutes, or wrap it in aluminium foil.

– When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform

cooking results. Very thick pieces of meat require longer cooking times. To prevent the meat from

burning on the outside, lower the position of the wire shelf, keeping the food farther away from the grill.

Turn the meat two thirds of the way through cooking, taking care to avoid the steam when opening the

oven door.

To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the

grill on which the food is placed. Top-up when necessary.

Tips for dishes cooked using the traditional functions

Recipe Shelf (from bottom) Recommended cooking

temperature (°C)

Recommended end

temperature for meat

probe (°C)

Roast beef, rare 2/3 200 - 220 48

Roast beef, medium 2/3 170 -190 60

Roast beef, well done 2/3 170 -190 68

Roast turkey 2/3 150 - 170 75

Roast chicken 2/3 200 - 210 83

Roast pork 2/3 170 -190 75

Roast veal 2/3 160 - 180 68

Rotisserie (only in certain models)

Use this accessory to roast large pieces of meat and poultry. Fit the cradle on the second shelf level. Place

the meat on the rotisserie rod, tying it with kitchen string in the case of poultry, then secure both ends of

the meat with the two purpose-designed forks, ensuring the meat is secure on the rod. Insert the rod in the

aperture on the front wall of the oven and rest it on the support. To prevent smoke and to collect cooking

juices, it is advisable to place the drip-tray with at least half a litre of water on the rst shelf. The rod has

a plastic handle which must be removed before starting cooking, and which can be used at the end of

cooking to avoid burns when taking the food out of the oven.

Pizza

Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two thirds

of the way through cooking.

Rising function (present only in specic models)

t is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time with

this function is reduced by approximately one third compared to proving at room temperature

(20-25°C). Proving time for a 1 Kg batch of pizza dough is around one hour.

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KitchenAid KOLSP 60602 Mode d'emploi Page 33