Ariston FM 81 R IX AUS Інструкція з експлуатації - Сторінка 6
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Pasfy drcpped
Use less liquid or lo,ver the the temperature by 10'C.
Pastry is too dark on top
Place it on a lo,vgr rack, lower the temperature, and
increase the cooking time.
Cooked well on th€ inside but stlcky on the outside
Use less liquid, lc'\ €r the temperature, and increase the
cooking time.
The pasfry sticks to lhe pan
Grease the pan well and sprinkle it with a dusting of
flour.
I used mo|c than one le\rel and they are not all at tho
same cooldno point
Use a lower temperature settjng. lt is not necessary to
remove the bod from all the racks at the same time.
Cooking Pizza
For best results when cooking pizza, use the l@l'lizza
Preheat the oven for at least '10 minutes:
Use a light afuminum pizza pan, placing it on the broiler
supplied with the oven. lfthe 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;
lf the pizza has a lot of toppings (three of four), it is
remmmended that the mozzarella cheese be Dlaced
on top halfway through the cooking process;
lf you cook pizza on more than one rack at the same
time (up to 3), it is recommended lhat you use the
ventilated mode E because the pizza mode f@ will
cook the pizza on the first rack from the bottomTEfore
the others.
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"C-175'C). For red meat
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'C-220"C) for a short time, then
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. lf 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 too.