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ENGLISH

Recommended use and tips

How to read the cooking table

The table indicates the best function to use

for any given food, to be cooked on one or

more shelves at the same time. Cooking times

start from the moment food is placed in the

oven, excluding pre-heating (where required).

Cooking temperatures and times are purely

for guidance and will depend on the amount

of food and type of accessory used. Use the

lowest recommended values to begin with

and, if the food is not cooked enough, then

move on to higher values. Use the accessories

supplied and preferably dark coloured metal

cake tins and oven trays. You can also use

pans and accessories in pyrex or stoneware,

but bear in mind that cooking times will be

slightly longer. To obtain best results, carefully

follow the advice given in the cooking table

for the choice of accessories (supplied) to be

placed on the various shelves.

Cooking different foods at the same time

Using the "FORCED AIR" function, you can

cook different foods which require the same

cooking temperature at the same time (for

example: fish and vegetables), using different

shelves. Remove the food which requires less

cooking time and leave food which requires

longer cooking time in the oven.

Desserts

- Cook delicate desserts with the conventional

function on one shelf only. Use dark coloured

metal cake tins and always position them on

the wire shelf supplied. To cook on more than

one shelf, select the forced air function and

stagger the position of the cake tins on the

shelves, aiding optimum circulation of the hot

air.

- To check whether a raising cake is cooked,

insert a wooden toothpick into the centre of

the cake. If the toothpick comes out clean, the

cake is ready.

- If using non-stick cake tins, do not butter the

edges as the cake may not rise evenly around

the edges.

- If the cake "sinks" during cooking, set a lower

temperature the next time, perhaps reducing

the amount of liquid in the mixture and mixing

more gently.

- For sweets with moist fillings (cheesecake

or fruit pies) use the "CONVECTION BAKE"

function. If the base of the cake is soggy, lower

the shelf and sprinkle the bottom of the cake

with breadcrumbs or biscuit crumbs before

adding the filling.

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 flavour. 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.

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 meat is

placed. Top-up when necessary.

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.