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14
English
Cooking Advice
The oven offers a wide range of alternatives which allow you
to cook any type of food in the best possible way. With time
you will learn to make the best use of this versatile cooking
appliance and the following directions are only a guideline
which may be varied according to your own personal
experience.
WARNING
Food Poisoning Hazard
● Do not let food sit in oven more than one hour before or
after cooking.
● Doing so can result in food poisoning sickness.
Preheating
Preheating the gas oven doesn’t just heat the air in the oven
but the walls and the door, which ensures that the oven will
quickly return to that temperature when the door has been
opened and then closed again.
Based on the cooking temperature to be set, the preheating
time may vary. The suggested minimum preheat time is 15
minutes.
Baking Cakes
When baking cakes, always place in the oven after it has
been preheated (about 15 minutes). The temperature is
normally around 350°F. Do not open the door while the cake
is baking in order to prevent it from dropping.
In general:
Pastry is too dry
Increase the temperature by 50
o
F and reduce
the cooking time
Pastry dropped
Use less liquid or lower the temperature by
50°F
Pastry is too dark on
top
Place it on a lower rack, lower the
temperature, and increase the cooking time.
Cooked well on the
inside but sticky on the
outside
Use less liquid, lower the temperature, and
increase the cooking time.
The pastry sticks to
the pan
Grease the pan well and sprinkle it with a
dusting of flour or use greaseproof paper
Cooking Pizza
For tasty crispy pizzas:
● Preheat the oven for at least 15 minutes.
● Place the pizza pan on the rack supplied with the oven. If
the dripping pan is used, this will extend the cooking time,
making it difficult to get a crispy crust.
● Do not open the oven door frequently while the pizza is
cooking;
● If the pizza has a lot of toppings (three or four), we
recommend you add the mozzarella cheese on top
halfway through the cooking process.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature
settings from 335°F to 375°F.
For red meat that should be well done on the outside while
tender and juicy in the inside, it is a good idea to start with a
high temperature setting (375°F~425°F) for a short time, then
turn the oven down afterwards.
In general, the larger the roast, the lower the temperature
setting. Place the meat on the center of the grate and place
the dripping pan beneath to catch the drippings.
Make sure that grate is inserted so that it is in the center of
the oven. If you would like to increase the amount of heat
from below, use the low rack heights. For savory roasts
(especially duck and wild game), dress the meat with lard or
bacon on the top.
3
4
2
1
Rack
Position
21” Range Oven
2
1
Rack
Position
17” Range Oven
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