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EN 23
USING THE OVEN
RECOMMENDED USE AND 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
preheating (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
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.
Cooking dierent foods at the same time
Using the “FORCED AIR” function, you can cook
dierent foods which require the same cooking
temperature at the same time (for example sh or
vegetables), using dierent shelves. Remove the
food which requires less cooking time and leave
food which requires longer cooking time in the
oven.
Desserts
- Cook delicate desserts with the conventional
function on one shelf only. Use dark-coloured
metal cake tins and always position them on the
wire shelf supplied. To cook on more than one
shelf, select the forced air function and stagger
the position of the cake tins on the shelves,
aiding optimum circulation of the hot air.
- 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.
- For desserts with moist llings (cheesecake or
fruit pies) use the “CONVECTION BAKE” function.
If the pastry base is soggy, lower the shelf and
sprinkle the bottom of the cake with biscuit
crumbs before adding the lling.
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 pan, basting the meat during
cooking for added avour. When the roast is
ready, let it rest in the oven for another 10-15
minutes, or wrap it in aluminium foil.
- If you want to grill meat, choose cuts with an
even thickness all over in order to achieve
uniform cooking results. 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 further away from the grill. Turn the meat two
thirds of the way through cooking.
To collect the cooking juices it is advisable to place
a drip-tray with half a litre of water directly under
the grill on which the meat is placed. Top-up when
necessary.
Turnspit (only in some models)
Use this accessory to evenly roast large pieces of
meat and poultry. Place the meat on the spit rod,
(for chicken, tying it with string) and check that it is
secure before inserting the rod in the seat located
on the front wall of the oven and resting it on the
respective support.
To prevent smoke and to collect cooking juices, it is
advisable to place a drip-tray with half a litre of
water on the rst level. The rod has a plastic handle
which must be removed before starting to cook
and used at the end of cooking to avoid burns
when taking the food out of the oven.
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.
Dough proving function
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.
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