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20
USING THE FOOD PROBE
Place the food in the oven and connect the plug
by inserting it into the connection provided on the
righthand side of the oven’s cooking compartment.
The cable is semi-rigid and can be shaped as needed
to insert the probe into the food in the most effective
way. Make sure that the cable does not touch the top
heating element during cooking.
MEAT: Insert the probe deep into the meat, avoiding
bones or fatty areas. For poultry, insert the probe
lengthways into the centre of the breast, avoiding
hollow areas.
FISH (whole): Position the tip in the thickest part,
avoiding the thorns.
OVEN BAKING: Insert the tip deep into the dough
by shaping the cable to achieve the optimum probe
angle.
If you use the probe when cooking with the 6
th
Sense
functions, cooking will be stopped automatically
when the selected recipe reaches the ideal core
temperature, without the need to set the oven
temperature.
Lasagna Whole Chicken
Fish Rolls
Big Bread Cake
RISING
It is always best to cover the dough with a damp
cloth before placing it in the oven. Dough proving
time with this function is reduced by approximately
one third compared to proving at room temperature
(20-25°C).
Proving time for a 1 kg batch of pizza dough is
around one hour.
WARM KEEPING
The keep warm function enables you to keep ready-
made meals warm. This prevents condensation from
forming and eliminates the need to clean the cooking
compartment.
It is not advisable to keep ready-made meals warm
for over two hours.
Remember that some foods continue cooking while
they are kept warm: Cover them, if necessary, to
prevent them drying out.
DEFROSTING
Boiled foods, stews and meat-based sauces will
defrost better if stirred occasionally while defrosting.
Separate the food items once they begin to defrost:
the separated portions will defrost more quickly.
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