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3. How to use the oven
General information on baking, roasting
and grilling
DANGER:
Be careful when opening the oven
door as steam may escape.
Exiting steam can scald your
hands, face and/or eyes
Tips for baking
Use non-sticky coated appropriate metal
plates or aluminum vessels or heat-resistant
silicone molds. Make best use of the
embossed shelf runners.
Place the baking mold in the middle of the
shelf.
Select the correct embossed shelf runner
position before turning the oven or grill on.
Do not change the shelf position when the
oven is hot. Keep the oven door closed.
Tips for roasting
Treating whole chicken, turkey and large
pieces of meat with dressings such as lemon
juice and black pepper before cooking will
increase the cooking performance.
It takes about 15 to 30 minutes longer to
roast meat with bones when compared to
roasting the same size of meat without
bones.
Each centimeter of meat thickness requires
approximately 4 to 5 minutes of cooking
time. Leave meat in the oven for about
10 minutes after the cooking time is over.
The juice is better distributed all over the
roast and does not run out when the meat is
cut.
Fish should be placed on the middle or lower
shelf in a heat-resistant plate.
Tips for grilling
When meat, fish and poultry are grilled, they
quickly brown, develop a crust and do not
dry out quickly.
Flat pieces, meat skewers and sausages are
particularly suited for grilling as are
vegetables with high water content such as
tomatoes and onions.
Distribute the pieces to be grilled on the wire
shelf or in the baking tray on the wire shelf
so that the space covered does not exceed
the size of the grill element.
