Ariston BAB-MB 91 IX Manuale - Pagina 4

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Preheating

If the oven must be preheated (generally this is the case

when cooking leavened foods) the

can be used to reach the desired temperaure as quickly

as possible in order to save on energy.

Once the food has been placed in the oven, the most

appropriate cooking mode can then be selected.

Using the Grill

The Multifunction oven offers you three different grilling

modes.

Use the

"grill" setting for small portions. Although

electrical consumption is a mere 1200 W, it allows you

to grill small portions like toasted sandwiches, hotdogs,

etc., to perfection.

Position the food under the center of the grill because

only the central part of the top heating element is turned

on. Food placed in the corners will not cook properly.

The

"Ventilated Grill" is extremely useful for grilling

foods rapidly, as the distribution of heat makes it possible

not only to brown the surface, but also to cook the bottom

part.

This mode can also be used for browning foods at the

end of the cooking process.

Important: always use the grill with the oven door

closed. This will allow you both to attain excellent results

and to save energy (10% circa).

When using any of the three grilling modes, it is

recommended that the thermostat knob be turned to the

highest setting, as it is the most efficient way to use the

grill (which utilizes infrared rays).

If necessary, however, the thermostat can be set to lower

temperatures by simply turning the knob to the desired

setting.

When utilizing the grill, place the rack at the lower levels

(see cooking table). To catch grease or fat and prevent

smoke, place a dripping-pan at the bottom rack level.

Baking Pastries

When baking pastries, always place them in the oven

after it has been preheated. Make sure you wait until the

oven has been preheated thoroughly (the red "E" light

will turn off). Do not open the door while the pastry is

cooking in order to prevent it from dropping.

Batters must not be too runny, as this will result in

prolonged cooking times. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Practical Cooking Advice

Cooked well on the inside but sticky on the outside

Use less liquid, lower the temperature, and increase the

"ventilation" mode

cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

I used more than one level and they are not all at the

same cooking point

Use a lower temperature setting. It is not necessary to

remove the food from all the racks at the same time.

Cooking Pizza

For best results when cooking pizza use the "ventilation

mode"

•

Cooking Fish and Meat

Meat must weigh at least 1 Kg in order to prevent it from

drying out. When cooking white meat, fowl and fish, use

low temperature settings (150

that should be well done on the outside while tender and

juicy in the inside, it is a good idea to start with a high

temperature setting (200

turn the oven down afterwards. In general, the larger the

roast, the lower the temperature setting. Place the meat

on the centre of the rack and place the dripping pan

beneath it to catch the fat.

Make sure that the rack is inserted so that it is in the

centre of the oven. If you would like to increase the

amount of heat from below, use the low rack heights.

For savory roasts (especially duck and wild game), dress

the meat with lard or bacon on the top.

Preheat the oven for at least 10 minutes;

Use a light aluminum pizza pan, placing it on the

broiler supplied with the oven. If the dripping-pan is

used, this will extend the cooking time, making it

difficult to get a crispy crust;

Do not open the oven door frequently while the pizza

is cooking;

If the pizza has a lot of toppings (three of four), it is

recommended that the mozzarella cheese be placed

on top halfway through the cooking process;

C-220

C-200

C). For red meat

C) for a short time, then