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17
EN
HINTS AND TIPS
HOW TO READ THE COOKING TABLE
The table lists the best function, accessories and level
to use to cook different types of food. 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, then move on
to higher values.
Use the accessories supplied and preferably dark-
coloured metal baking pans and baking plates. You
can also use Pyrex or stoneware pans and accessories:
in this case, the cooking time may be slightly longer.
COOKING DIFFERENT FOODS AT THE SAME TIME
By using the FORCED AIR function, you can cook
different foods at the same time (for example: fish
and vegetables), placing them on different shelves.
Remove the food which requires a shorter cooking
time and leave the food which requires a longer
cooking time in the oven.
DESSERTS
Cook delicate desserts with the conventional function
on one shelf only.
Use dark-coloured metal baking pans and always
place them on the wire shelf supplied.
To cook on more than one level, select the Forced Air
function and stagger the position of the baking pans
on the wire shelves to facilitate air circulation.
To check whether a leavened 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 baking pans, do not butter the
edges as the cake may not rise evenly around the
edges.
If the item “swells” during baking, use a lower
temperature next time and consider reducing the
amount of liquid you add or stirring the mixture more
gently.
Sweets with moist fillings (cheesecake or fruit pies)
require the use of the Convection Bake function.
If the base of the cake is soggy, lower the level of
the shelf and sprinkle the bottom of the cake with
breadcrumbs or biscuit crumbs before adding the
filling.
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.
Rising
It is always best to cover the dough with a damp cloth
before placing it in the oven.
Dough rising time with this function is reduced by
approximately one third compared to rising at room
temperature (20-25°C).
The rising time for pizza starts at around one hour for
1 kg of dough.
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 flavour. When the roast is ready, let it rest
in the oven for another 10-15 minutes, or wrap it in
aluminium foil.
When 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 farther away from the grill.
Turn the meat two thirds of the way through cooking.
To collect the cooking juices, place a drip-tray with
half a litre of water directly under the grill on which
the meat is placed. Top-up when necessary.
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