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7
EN
USEFUL 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 settings to begin
with and, if the food is not cooked enough, then
switch to higher settings. Use the accessories
supplied and preferably dark-coloured metal cake
tins and baking trays. You can also use Pyrex pans
and accessories or ones made from china, but bear
in mind that cooking times will be slightly longer.
For best results, follow the recommendations in the
cooking table carefully when selecting which of
the supplied accessories to place on which of the
shelves.
COOKING DIFFERENT FOODS AT THE SAME TIME
Using the “Convection Bake” function, you can cook
different foods simultaneously (for example: fish
and vegetables), using different shelves. Switch
shelves two thirds of the way through cooking,
if necessary. Remove the food which requires a
shorter cooking time and leave the food which
requires a longer cooking time in the oven.
DESSERTS
-Cook delicate desserts with the conventional
function on one shelf only. Use dark-coloured
metal baking pans and always place them on the
wire shelf supplied. To cook on more than one
shelf, select the “Convection bake” function and
position the baking pans on different shelves to
facilitate the circulation of hot air.
- Use dark-coloured metal baking pans and always
place them on the wire shelf supplied.
- To check whether a leavened 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 item “swells” during baking, use a lower
temperature next time and consider reducing the
amount of liquid you add or stirring the mixture
more gently.
- For desserts with moist fillings or toppings (such
as cheesecake or fruit tarts), 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. Please note that steam
will be generated during this operation. When the
roast is ready, let it rest in the oven for another 10-
15 minutes, or wrap it in aluminium foil.
- When grilling pieces of meat, choose cuts of the
same thickness to obtain even cooking. 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. Take care when
opening the door as steam will escape.
To collect the cooking juices, we recommend
placing a dripping pan filled with 200 ml of
drinking water directly underneath the wire shelf
on which the food is placed. Refill as 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.
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