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Instructions for the user
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8.1 Cooking advice and instructions
8.1.1 General advice
We recommend preheating the oven before putting food in.
• For cooking on several levels, we recommend using a fan-assisted function
to achieve uniform cooking at all heights.
• In general, it is not possible to shorten cooking times by increasing the
temperature (the food could be well-cooked on the outside and undercooked
on the inside).
• While cooking desserts or vegetables, excessive condensation may form on
the glass. In order to avoid this, open the door very carefully a couple of
times while cooking.
8.1.2 Advice for cooking meat
• Cooking times, especially for meat, vary according to the thickness and
quality of the food and to consumer taste.
• We recommend using a meat thermometer for meat when roasting it.
Alternatively, simply press on the roast with a spoon: if it is hard, it is ready; if
not, it needs another few minutes cooking.
8.1.3 Advice for cooking desserts and biscuits
• Use dark metal moulds for desserts: they help to absorb the heat better.
• The temperature and the cooking duration depend on the quality and
consistency of the dough.
• Check whether the dessert is cooked right through: at the end of the cooking
time, put a toothpick into the highest point of the dessert. If the dough does
not stick to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes out of the oven, on the next occasion
reduce the set temperature by about 10°C, selecting a longer cooking time if
necessary.
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