TECNOEKA Srl ______________________________________________________________ use and instruction manual
page 10 _________________________________________________________________________________________
9. Cooking advice
Traditional cooking - Heat is supplied from above and below and, therefore, it is preferable to
use the central guides. If cooking requires extra heat from above and below, use the top or
bottom guides.
Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate by in
the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling
simultaneous cooking of different types of food (providing they have the same cooking
temperature), placed on the shelves without mixing tastes and smells. Convection cooking is
particularly convenient for rapid defreezing, and for sterilising preserves and drying mushrooms
and fruit.
Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C) and a
pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of
the cooking time has elapsed. Whipped dough must be difficult to detach from a spoon
because excessive fluidity would prolong cooking time to no avail.
Cooking meat - Very tender red meats to be cooked rare, which must be cooked on the outside
to keep all their gravy, require short cooking time at high temperature (200-250°C). The gravy
ingredients must be placed immediately in the pan only if the cooking temperature is brief,
otherwise they should be added during the last half-hour. You can check the degree of cooking
by squashing the meat with a spoon: if the meat does not yield, it is correctly cooked. For roast
beef and fillet, which must remain pink inside, cooking time must be very brief. Meats may be
placed on a plate suitable for oven cooking or directly on the grill, under which you should
place a tray to collect the gravy. When cooking has finished, we advise you to wait for 15
minutes before cutting the meat so that the gravy does not come out. Before being served, the
dishes may be kept hot in the oven at minimum temperature.
10. Routine cleaning and maintenance
(WARNING: Cut power to the appliance before every operation)
General cleaning - Clean the oven when it is cold. To clean the steel parts, do not use products
containing chlorine (sodium hypochlorite, hydrochloric acid, etc) even if diluted. Use specific off-
the-shelf products or a little hot vinegar. Rinse thoroughly with water and dry with a soft cloth.
Clean the glass door of the oven with hot water only, and do not use rough cloths. Do not
allow foods (especially acid foods such as salt, vinegar, lemon, etc) to stagnate on the stainless
steel parts, because they could deteriorate. Do not wash the appliance with direct jets of water,
because if water enters, this could limit the appliance's safety. Do not use corrosive substances
(e.g. hydrochloric acid) to clean the oven' s support bench.
Cleaning the oven - It is good practice to clean the oven interior at the end of every day of duty.
In this way it will be easier to remove cooking residues, preventing them from burning when the
oven is next used. Clean it accurately with hot water and soap or with the appropriate off-the-
shelf products.
