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Use
21
EN
2.7 Cooking advice
General advice
• Use a convection function to achieve
consistent cooking at several levels.
• 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).
Advice for cooking meat
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• Use a meat thermometer when roasting
meat, or simply press on the roast with a
spoon. If it is hard, it is ready; if not, it
needs another few minutes cooking.
Advice for cooking with the Broiler and
the Convection broil
• Meat can be grilled even when it is put
into the cold oven or into the preheated
oven if you wish to change the effect of
the cooking.
• With the Convection broil function, we
recommend that you preheat the oven
before grilling.
• We recommend placing the food at the
center of the rack.
• With the Grill function, we recommend
that you turn the temperature knob to the
maximum value near the symbol to
optimize 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 fluids produced by grilling.
• Grilling processes should never last more
than 60 minutes.
Advice for cooking desserts/pastries and
cookies
• Use dark metal baking pans/sheets:
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, next time reduce the set
temperature by about 10°C (50°F),
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.
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