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31
ROASTING
To obtain classical roasting, it is necessary to remember:
■ that it is advisable to maintain a temperature between 180 and 200°C.
■ that the cooking time depends on the quantity and the type of foods.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked, positioning the rack as close to the grill as possible.
The dripping pan should be placed under the rack to catch the cooking juices and fats.
Grilling with the oven door closed.
Do not grill for longer than 30 minutes at any one time.
ATTENTION: the oven door becomes very hot during operation. Keep children away.
GRILLING AND COOKING “AU GRATIN”
Grilling may be done using the grill+fan setting , in this setting the hot air completely
surrounds the food that is to be cooked, to give a more even and rapid cooking process.
Set the temperature knob between 50°C and 225°C maximum, preheat the oven, then
simply place the food on the grid.
Close the door until grilling is complete.
Adding a few dabs of butter before the end of the cooking time gives the golden “au gratin”
effect.
Grilling with the oven door closed.
Do not grill for longer than 30 minutes at any one time.
ATTENTION: the oven door becomes very hot during operation. Keep children away.
LEAVENING FUNCTION
The leavening function cuts the leavening time in half, and makes the dough uniform,
elastic and easy to kneed.
Compared to leavening on a surface in a room, dough leavened in the oven using our
special function rises better and more quickly, saving you time and helping you make
perfect dough for tasty, soft and fragrant pizzas.
Put the ball of dough into a plastic or glass oven proof container, and place it on a grill in
the middle of the oven.
Turn the control knob to the “leavening” icon, and set the temperature to 40 degrees by
turning the other control knob to the thermostat icon.
Let the dough leaven in the oven for at least 3 hours, though this will depend greatly on the
type of dough and the type of our in the dough, and the ambient temperature in summer
or winter. The dough is ready when it has doubled in size and the surface feels soft and
elastic.
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