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USING YOUR FREESTANDING COOKER
14
COOKING ADVICE
The oven offers a wide range of options which allow you to cook any type of food in the best possible way.
With time you will learn to make the best use of this versatile cooking appliance and the following directions
are only a guideline which may be varied according to your own personal experience.
PREHEATING
You should always preheat your oven before placing food in it to cook. We advise for the conventional
cooking function to be used for pre-heating. Once the food has been placed in the oven, the most appropriate
cooking mode can then be selected.
USING THE GRILL
Select the grill mode and place food under the centre of the grill due to the central part of the top heating
element being active.
Please use the grill pan set provided ensuring that there are no unwanted spillages formed inside your oven.
When using this mode, we advise you to set the thermostat to 200℃, as it is the most efficient way to use
the grill. However, this does not mean you cannot use other temperatures, simply by adjusting the
thermostat to the desired temperature.
BAKING CAKES
When baking cakes, always place them in a preheated oven. Make sure you wait until the oven has been
preheated thoroughly. Do not open the oven door during baking to prevent cakes from dropping or sinking.
PASTRY IS TOO DRY
Increase the temperature by 10℃ and reduce the cooking time.
PASTRY DROPPED
Use less liquid or lower the temperature by 10℃. Do not open the oven door during cooking.
PASTRY IS TOO DARK ON TOP
Place it on a lower rack, lower the temperature, and increase the cooking time.
WELL COOKED ON THE INSIDE BUT UNDERCOOKED 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. Use a lower temperature
setting. It is not necessary to remove all the food at the same time.
COOKING FISH AND MEAT
When cooking white meat, fowl and fish, use a temperature between 180℃ and 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 (200℃-220℃) for a short time, then turn the oven down.
In general, the larger the roast, the lower the temperature. Place the meat on the centre of the rack and
place a tray beneath it to catch the fat.
Make sure that the wire rack is inserted so that it is in the centre of the oven. If you would like to increase
the amount of heat from below, use the low rack heights. For savoury roasts (especially duck and wild game),
dress the meat with lard or bacon on the to
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