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Use
88
• With the Grill function, we recommend
that you turn the temperature knob to the
maximum value near the symbol to
optimise cooking.
• Foods should be seasoned before
cooking. Foods should also be coated
with oil or melted butter before cooking.
• Use the oven tray on the first bottom shelf
to collect liquids produced by grilling.
Low temperature cooking with the
temperature probe
• This kind of cooking is recommended for
tender and lean meats which should not
exceed a core temperature of 65 °C.
Set an oven temperature of 90 ° to
100 °C. This extends the cooking time,
but preserves the quality of the food and
prevents it losing too much volume.
• For best results, before you proceed with
slow cooking, sear the meat over a high
flame in a pan for 1 or 2 minutes per
side.
Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: They help to
absorb the heat better.
• The temperature and the cooking time
depend on the quality and consistency
of the dough.
• To check whether the dessert is cooked
right through: At the end of the cooking
time, put a toothpick into the highest point
of the dessert. If the dough does not stick
to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes out
of the oven, on the next occasion reduce
the set temperature by about 10 °C,
selecting a longer cooking time if
necessary.
• While cooking desserts or vegetables,
excessive condensation may form on the
glass. In order to avoid this, open the
door very carefully a couple of times
while cooking.
Advice for defrosting and proving
• Place frozen foods without their
packaging in a lidless container on the
first shelf of the oven.
• Avoid overlapping the food.
• To defrost meat, use the rack placed on
the second level and a tray on the first
level. In this way, the liquid from the
defrosting food drains away from the
food.
• The most delicate parts can be covered
with aluminium foil.
• For successful proving, a container of
water should be placed in the bottom of
the oven.
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