Caple CR9215 Technické informace stáhnout pdf (Strana 9)

2. SECRETS OF USING THE TRADITIONAL

2.1 Choose the right position in the cooker for your dish: high,

moderate or low temperature, fast or slow cooking.

Different areas of the Traditional are kept at different

temperatures.

2.2 The temperature of each oven is different and within each

oven it varies from top to bottom and side to side. Get to

know your ovens and where to position shelves. Then cook

your dish to perfection.

2.3 The left-hand hotplate is the hottest and is used for fast

boiling. The right-hand one is for simmering. A large

cooking surface surrounds these hotplates over which pans

can be spread.

When not in use, the lids should be closed to conserve heat

inside the cooker. When you plan a lot of cooking, you will

find it more efficient to cook in the ovens rather than on

the top hotplates. Many dishes can be started on the

hotplates and transferred to the appropriate oven.

3. FOUR OVEN TRADITIONAL

TOP RIGHT ROASTING OVEN

In this hot oven, position shelves on runners as follows:

3.1 Top Shelf - used to grill meats, vegetables

e t c ., or brown

dishes such as gratins under heat radiating from the roof.

3.2 Second Shelf down – used for roasting potatoes, cooking

scones etc. Covered dishes and hot puddings can be quickly

reheated here.

3.3 Middle Shelf – used for roasting meats, jacket potatoes,

pastry, bread rolls, loaves and pizzas.

3.4 Grid Shelf on oven floor – used for large loaves of bread

and slower roasts (e.g. pork, poultry).

3.5 Direct onto oven floor – for pastry, tarts and pies or crisping

up the bottom of bread loaves. The frying pan can be

heated on the floor before transferring to the hotplates.

Frying can be completed on the oven floor to avoid greasy

spills around the hotplates.

BOTTOM RIGHT BAKING OVEN

3.6 Use the moderate heat of this oven for baking cakes and

biscuits and cooking fish. Slow, long-cooking dishes are

often started on one of the hotplates, then transferred to the

appropriate place in this oven.

3.7 A Boost Element also provides this oven with extra radiant

heat to convert it to a hot baking or roasting.

TOP LEFT SIMMERING OVEN

3.8 Grid shelf in middle position – a tray of meringues will cook

on this shelf in 1

⁄

2 to 2 hours. Also rich fruit cakes can be

left here for 4 – 11 hours depending on the size, producing

a deliciously moist cake.

3.9 Floor of the oven - Casseroles and stock can be cooked

overnight after first simmering on the hotplates for 10

minutes. Cooked food can be kept warm without spoiling

or gently reheated. Fruit for jam and marmalade can be

cooked here over a long period. Gently melt chocolate and

butter in a bowl in this oven. Root vegetables can be boiled

for 5 minutes, drained, covered and placed here for 45-60

mins without spoiling. Sautéed onions can be started on the

simmering plate, covered and placed in the simmering oven

for 15 minutes.

BOTTOM LEFT WARMING OVEN

3.10 This is the ideal place to keep serving dishes and plates

warm and rest cooked meat, store sauces and keep covered

meals warm.

4. TWO OVEN TRADITIONAL

TOP RIGHT ROASTING OVEN

This functions in the same way as the Four Oven model.

See 3.1 to 3.5.

BOTTOM RIGHT SIMMERING OVEN

4.1 The gentle heat of this oven is used for long, slow cooking.

Dishes are often started on one of the hotplates and

transferred to this oven. Casseroles brought to the boil on

the hot plate can slow simmer to perfection in this oven.

Fruit cakes can be cooked for a long time, depending on

size, from 3 – 11 hours.

4.2 Grid shelf on the floor – Stews and casseroles can be

cooked here taking 3 - 4 hours or you can start the

casserole on the floor of the roasting oven for 30 minutes

and transfer to the simmering oven to reduce time. Bring

vegetables to the boil on the hotplate, drain, cover with a

lid and steam. Melt chocolate and butter in a bowl. Cooked

meat can be kept warm without spoiling.

4.3 Directly on the floor – Stock pots can cook overnight after

being started on the simmering plate as well as pâtés

cooked in a bain marie and meringues cooked on the oven

floor. Prepared jam fruit can be softened slowly in their pot.

4.4 A Boost Element also provides this oven with extra radiant

heat to convert it to a hot baking or roasting.

USER INSTRUCTIONS

COOKING GUIDE

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