Use and Care
Cooking pizza
Cooking fish and meat
For best results when cooking pizza:
Preheat the oven for at least 10 minutes.
Do not open the oven door frequently while the pizza is cooking.
When cooking white meat, fowl and fish, use a temperature setting from 180
℃
to 200
℃
.
For red meat that you want well done on the outside while tender and juicy in the inside, it is
best to start with a high temperature setting (200
℃
-220
℃
) for a short time, then turn the oven
down afterwards.
For best results , only use one shelf at a time, but if you want to cook on two shelves , use the
2nd and 4th racks from the bottom with a temperature of 220
℃
and swap them halfway through
cooking .
If the pizza has a lot of toppings ( three or four ), we recommend you add the mozzarella cheese
on top halfway through the cooking process.
Use a light aluminum pizza pan, placing into the shelf supplied with the oven. Don’ t use the
dripping pan since this will extend the cooking time, making it difficult to get a crispy crust.
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In general, the larger the roast, the lower the temperature setting. Place the meat on the centre
of the shelf and place the dripping pan beneath it to catch the fat.
•
Make sure that the shelf 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 a lower shelf height. For savoury roasts (especially
duck and wild game), dress the meat with lard or bacon on the top.
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