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Use
22
Tips for cooking meats
• Cooking times vary depending on the
thickness and quality of the meat, and on
consumer tastes.
• Use a meat thermometer when cooking
roasts, or simply press on the roast with a
spoon. If it feels hard, it is ready;
otherwise, it needs to roast a bit longer.
Tips for cooking with the broiler and
convection broiler
• The meat can be grilled starting with a
cold oven or with the oven preheated if
you want to change the effect of the
cooking.
• With the convection broiler function, it is
recommended that the oven be
preheated before broiling.
• We recommend placing the food at the
center of the rack.
Tips for baking cakes and cookies
• It is preferable to use dark metal pans,
which help to absorb the heat better.
• The temperature and baking duration
depend on the quality and consistency
of the dough.
• To check whether the cake is baked
through, stick a toothpick into its highest
point at the end of the baking time. If the
dough does not stick to the toothpick, the
dessert is cooked.
• If the dessert goes flat when it comes out
of the oven, on the next occasion reduce
the set temperature by about 50°F,
selecting a longer cooking time if
necessary.
Tips for defrosting and proving
• With the wrapping removed, place
frozen foods into a lidless container and
place it on the first rack in the oven.
• Do not overlap foods.
• To defrost meat, use a rack placed on
the second level and a tray placed on
the first level. This way, the meat does not
remain in contact with the liquid from
thawing.
• The most delicate parts can be covered
with aluminum foil.
• For good proofing, place a container of
water at the bottom of the oven.
To save energy
• Turn off the oven a few minutes before
the time required. Cooking will continue
for the remaining minutes with the heat
already accumulated inside the oven.
• Do not open the oven door very often to
avoid heat loss.
• Always keep the inside of the appliance
clean.
• (Where present) If not used, remove the
pizza tray and place the cover in its
special location.
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