Instructions for Cooking
OVEN COOKINGS
For a perfect cooking, it is necessary to pre-heat the oven to the preset cooking temperature. Only very fat
meat can be placed into a cold oven. To minimse food splashes into the oven (which can produce smoke
sometimes) deep baking dishes are recommended.Use instead highedged containers, preferably terracotta
containers, put on the grate at about half the height of the oven. The table shows some examples of how to
set the thermostat and the cooking time. The cooking times vary according to the type of food, its
homogeneity and volume. We are sure that, after a few endeavours, the experience will suggest possible
variations to the values shown on the table.
Practical hints to save energy
The oven can be switched off some minutes before cooking end; the residual temperature is enough to
complete cooking. Open the oven door only when it is absolutely necessary; to check the cooking phase,
look through the glass (the oven lamp is always on).
General Advice
The oven offers various kinds of heating:
the traditional heating for the cooking of special roasts
the fan forced heating for the cooking of cakes, biscuits and similar.
If the fan forced cooking is chosen, it is recommended to take advantage of it.Hence, cooking or roasts on
more shelves is recommended to save time and energy.
Fan Assisted
A continuous circulation of warm air is created, which allows food to be placed and cooked on different
shelves at the same time. The oven will reach the preset temperature in a very short time.
Traditional cooking
This is especially suitable for the cooking of meats/poultry that requires long, slow cooking as well as for
the cooking of bread and sponge cakes. It is advisable to place the food to be cooked into the oven when the
right cooking temperature is reached, that is to say when the pilot light of the thermostat estinguishes.
Grill cooking
Delete, pre-heat the oven for about 5 minutes. During grill operation the heat comes from above; it is based
on the infrared radiation and is fit for low thickness meat and for toasts. The meat and the fish to be grilled
are to be slightly oiled and always placed on the grate; this is to be arranged on the nearest or on the farthest
guide from
the grill element, according to the thickness of the meat to be cooked. The table shows some examples of
cooking times and food positions. The cooking times vary according to the type of food, its homogeneity
and volume.
Cooking pastry
The air circulation of the oven assures an instantaneous and uniform heat distribution. The pre-warmed of
the oven is no longer necessary. However for specially delicate pastry the oven can be pre-warmed. More
trays can be inserted into the oven together with the pastries, taking care not to use the first grid starting
from above.
Gratinating
By this term is meant the surface alteration of food, often pre-cooked, when, after being introduced into the
oven, it takes a golden-brown and crisp aspect.¡Gnocchi alla romana¡,¡ polenta pasticciata" rice, lasagnas,
noodles and vegetables dressed with bechamel are typical preparation for this type of cooking.
Cooking times
The table shows some examples for the adjustment of the thermostat and of the cooking time. The cooking
times can vary according to the type of food, and volume. We are sure that, after a few endeavours, the
experience will suggest possible variations to the values shown on the table.
REMARK:
The times indicated in the table refer to the cooking of one portion only; for more than one portion, the
cooking times should be increased by 5 -10 minutes.
TABLE OF COOKING TIMES
The table below provides indicative shelf positions for use with your oven. Please
note,the temperature and cooking times are indicative only.According to different
cooking habits, it may be necessary to make further modifications. Please add to
The 15 minutes to the times indicated for preheating
.
1
3
