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Hints and tips for using the oven

Always cook with the oven door

closed.

The oven is supplied with an exclusive system

which produces a natural circulation of air

and the constant recycling of steam.

This system makes it possible to cook in a

steamy environment and keep the dishes soft

inside and crusty outside. Moreover, the

cooking time and energy consumption are

reduced to a minimum. During cooking steam

may be produced which can be released when

opening the oven door. This is absolutely

normal.

However, always stand back from the

oven when opening the oven door during

cooking or at the end of it to allow any

build up of steam or heat to release.

Conventional cooking

Heat comes from the top and from the

bottom, therefore it is preferable to use the

central runners.

If cooking requires more heat from the top

or from the bottom use the top or the bottom

runners.

Fan cooking

The food is cooked by means of preheated

air force blown evenly round the inside of

the oven by a fan set on the rear wall of the

oven itself.

Heat thus reaches all parts of the oven evenly

and fast and this means that you can

simultaneously cook different types of foods

positioned on the various oven shelves

(fig.4). Fan cooking ensures rapid

elimination of moisture and the dryer oven

environment stops the different aromas and

flavours from being transmitted from one

food to another.

The possibility of cooking on several shelf

heights means that you can cook several

different dishes at the same time and up to

three tins of biscuits and mini pizzas to be

eaten immediately or subsequently deep

frozen.

Naturally the oven can also be used for

cooking on just one shelf. In this case you

should use the lowest set of runners so that

you can keep an eye on progress more

easily.

In addition, the oven is particularly

recommended for sterilizing preserves,

cooking home-made fruit in syrup, and for

drying mushrooms or fruit.

Grilling

When grilling meat or fish, spread a little oil

on them and always place them on the oven

grid. The shelf level depends on the

thinckness of the food.

Always place the dripping pan at the lowest

level, with some water in it, to avoid smoke

and unpleasant smells.

Some hints

For baking cakes

Cakes require a moderate temperature

(normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes.

The oven door should not be opened before

at least 3/4 of the set cooking time is up.

Normal short pastry dough should be

cooked in a mould or tin for 2/3 of total

cooking time required and then garnished

as desired before being cooked completely.

Clearly, the remaining cooking time depends

on the type of garnish used (jam, fruit, etc.).

Care should be taken to ensure that any

dough and cake mixes are of the right

consistency since an unduly moist mix