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16
COOKING TIPS
HOW TO READ THE COOKING TABLES
The tables list: recipes, if preheating is needed,
temperature (°C), grill level, cooking time (minutes),
accessories and level suggested for cooking.
Cooking times start from the moment food is placed
in the oven, excluding preheating (where required).
Cooking temperatures and times are approximate
and depend on the amount of food and the type of
accessory used. Use the lowest recommended values
to begin with and, if the food is not cooked enough,
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 the best results, carefully follow
the advice given in the cooking table for the choice
of accessories (supplied) to be placed on the various
shelves.
The tables list the following icons for indicating
accessories:
Wire Shelf
Cake tin on wire shelf
Drip tray / baking tray
Drip tray / baking tray or oven tray on wire shelf
CONVENTIONAL
The heating elements at the top and bottom of the
oven cavity heat the inside of the oven evenly.
Use the 3rd shelf. To cook pizza, savoury pies and
sweets with liquid fillings, use the 1st or 2nd shelf.
Preheat the oven before placing food inside.
This function is the best cooking mode for cooking
delicate desserts on one shelf only.
Use dark-coloured metal cake tins and always
position them on the wire shelf supplied. When using
the supplied trays, remove any other accessories you
are not using from the oven cavity to achieve optimal
results and save energy.
To check whether a 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.
The fish is cooked when the dorsal fin comes off
easily. Begin by selecting the lowest indicated
temperature, even when preparing larger fish. In
general, the larger the fish, the lower the temperature
must be and therefore the longer the cooking time.
Recipe Preheat Temperature (°C) Cook Time (Min.)
Level and Accessories
Leavened cakes / Sponge cakes Yes 170 30 - 50
2
Cookies / Shortbread Yes 150 20 - 40
3
Small cakes / Muffin Yes 170 20 - 40
3
Choux buns Yes 180 - 200 30 - 40
3
Meringues Yes 90 110 - 150
3
Pizza / Bread / Focaccia Yes 190 - 250 15 - 50
2
Frozen pizza Yes 250 10 - 15
3
Vols-au-vent / Puff pastry crackers Yes 190 - 200 20 - 30
3
Lasagne / Flans / Baked pasta / Cannelloni Yes 190 - 200 45 - 65
3
Lamb / Veal / Beef / Pork 1 kg Yes 190 - 200 80 - 110
3
Chicken / Rabbit / Duck 1 kg Yes 200 - 230 50 - 100
3
Turkey / Goose 3 kg Yes 190 - 200 80 - 130
2
Baked fish / en papillote (fillets, whole) Yes 180 - 200 40 - 60
3
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