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Use
35
EN
3.5 Cooking advice
To save energy
• Reduce any opening of the door to a
minimum to avoid heat dispersal.
• Keep the inside of the appliance clean
at all times.
General advice
• It is not possible to shorten cooking times
by increasing the temperature (the food
could be overcooked on the outside and
undercooked on the inside).
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• When using the oven for the first time,
when you have not yet acquired enough
experience regarding the cooking times
needed for the foods, it is recommended
to set slightly longer cooking times and to
quickly taste the food close to the end of
cooking. If it is not ready, it is anyway
possible to continue to cook it using the
remaining cooking time and without
having to add more water to the
reservoir. If it is ready, cooking can be
stopped immediately and the remaining
water drained from the reservoir.
Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: They help to
absorb the heat better.
Advice for steaming
• Cooking times depend on the density of
the food and not the quantity. For
example, a whole broccoli takes as long
to cook as 20 florets. If the amount in a
casserole is increased, the density
increases and therefore the cooking time
also increases.
• If possible, use a perforated container to
allow the steam to surround the food on
all sides.
• Steaming significantly reduces the
transfer of flavours from one type of food
to another. However, always make sure
that the foods cooked in a perforated
container, such as fish, are always
placed on the bottom of the oven.
• If there is a possibility that the steam
might change the consistency of the food
during cooking (for example in
casseroles, puddings...) always cover
them with aluminium foil.
3.6 Special functions
Some functions such as the oven off timer,
defrost or cleaning functions are grouped in
the special functions menu.
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