15
14
Using the
“
Fast Cooking
”
Mode
Functional,fast and practical for those of you who use pre-packed products (such as for
example:frozen or pre-cooked food) along with other food items.You will find useful
suggestions in the
“
Practical Cooking Advice
”
table.
Using the Grill
This multi-function oven offers you
2 different grilling modes.
Use the
“
grill
”
mode
,
placing the food under the center of the grill (situated on
the
3rd or 4th rack form the bottom )because only the central part of the top heating element
is turned on .
Use the bottom rack (1st from the bottom), placing the dripping pan provided to collect
any sauce and /or grease and prevent the same from dripping onto the oven bottom. When
using this mode, we recommend you set the thermostat to the highest setting. However,
this does not mean you cannot use lower temperatures, simply by adjusting the thermostat
knob to the desired temperature.
Setting
“
fan assisted grill
”
, is extremely useful for grilling foods rapidly ,as
the distribution of heat makes it possible not only to brown the surface ,but also to
cook the bottom part .
Moreover, it can also be used for browning foods at the end of the cooking process, such
as adding that gratin finish to pasta bakes, for example.
When using this mode, place the grid on the 2nd or 3rd oven rack from the bottom (see
cooking table ) then ,to prevent fat and grease from dripping onto the bottom of the
oven and thus smoke from forming ,place a dripping-pan on the 1st rack from the bottom.
When using this mode ,we advise you to set the thermostat to 200
℃
,as it is the most
efficient way to use the grill ,which is based on the use of infrared rays .However,
this does not mean you cannot use lower temperatures, simply by adjusting the thermostat
knob to the desired temperature.
Therefore the best results when using the grill modes are obtained by placing the grid
on the lower racks (see cooking table) then, to prevent fat and grease from dripping
onto the bottom of the oven and smoke from forming, place a dripping-pan on the 1st oven
rack from the bottom.
Baking Cakes
When baking cakes ,always place them in a preheated oven .Make sure you wait until the
oven has been preheated thoroughly (the end light
“
E
”
will turn off ).Do not open the
oven door during baking to prevent the cake from dropping .In general:
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
℃
.
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
”
:
·
Preheat the oven for at least 10 minutes ;
·
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;
·
Do not open the oven door frequently while the pizza is cooking ;
·
If the pizza has a lot of toppings (three of four ),we recommend you add the mozzarella
cheese on top halfway through the cooking process .
·
When cooking pizza on two racks ,use the 2nd and 4th with a temperature of 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 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 (200
℃
-220
℃
)for a short time ,then
turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on
the center of the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the center of the oven .If you would
like to increase the amount of heat from below, use the low rack heights .For savory
roasts (especially duck and wild game), dress the meat with lard or bacon on the top.
Selector knob
setting
Food to be cooked
Weight
(in kg )
Cooking
rack
position
from bottom
Preheatin
g time
(Minutes)
Thermosta
t knob
setting
Cooking
time
(Minute
s)
1
Convection
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
2 Top Oven
Browning food to perfect
Cooking
-
3/4
15
220
-
3 Defrosting
All frozen food
4 Grill
Soles and cuttlefish
Squid and prawn kebabs
Cod filet
Grilled vegetables
Veal steak
Cutlets
Hamburgers
Mackerels
Toasted sandwiches
1
1
1
1
1
1
1
1
-
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
5
Fan Assisted
Grill
With rotisserie
(where
prevent)
Veal on the spit
Chicken on the spit
Lamb on the spit
1.0
1.5
1.0
-
-
-
5
5
5
Max
Max
Max
80-90
70-80
70-80
Grilled chicken
Cuttlefish
1.5
1.5
3
3
5
5
200
200
55-60
30-35
6 Baking
With rotisserie
(where
prevent)
Veal on the spit
Chicken on the spit
1.5
2.0
-
-
5
5
200
200
70-80
70-80
