I used more than one level 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
＂
Ventilation mode
＂：
●
Preheat the oven for at least 10 minutes;
●
Use a light aluminium pizza pan, placing it on the broiler 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), it is recommended that the mozzarella cheese
be placed on top halfway through the cooking process;
Cooking Fish and Meat
Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat,
fowl and fish, use low temperature settings (150
℃
-220
℃
). 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 centre of the rack and place the
dripping pan beneath it to catch the fat.
Make sure that the 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 savory roasts (especially
duck and wild game), dress the meat with lard or bacon on the top.
STATIC OVEN COOKING
Type of dish
Temperatu
re
Cooking
time
Type of dish
Temperatur
e
Cooking
time
Pastries and
cakes
(
℃
) minutes
Meat
(
℃
) hours
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2 1/2-3 kg)
Braised beef (1-1 1/2
kg)
Leg of lamb
Roast hare (2 kg)
Roast pheasant
Chicken(1-1 1/2 kg)
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry
biscuits
Mille feuilles
Short pastry
130
130
150
160
160
170
170
200
200
200
200
60-70
30-40
20-30
40-50
40-50
30-40
40-50
15-20
15-20
15-20
15-20
Fish 200
Minutes
15-25
