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In general if:
Pastry is too dry
Increase the temperature by 50°F (10℃) and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 50°F (10℃)
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.
I used more than one level (in the function “ventilated oven”) and they are not all at the same
cooking point
Use a lower temperature setting. It is not necessary to remove the food from all the racks at the
same time.
Cooking pizza
For best results when cooking pizza, use the “Pizza Mode” :
1. Preheat the oven for at least 10 minutes.
2. Use a light aluminum pizza pan, placing it on the grid supplied with the oven. If the dripping
pan is used, this will extend the cooking time, making it difficult to get a crispy crust.
3. Do not open the oven door frequently while the pizza is cooking.
4. 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.
5. When cooking pizza on two racks, use the 2nd and 4th with a temperature of 430°F (220℃)
and place the pizzas in the oven after having preheated it for at least 10 minutes.
Cooking fish and meat
When cooking white meat, fowl and fish, use temperature setting from 355°F to 390° F (180℃ to
200℃.)
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 390°F to 430°F (200℃ to 220℃) for a short time,
then turn the oven down afterwards.
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