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RECOMMENDED USE AND TIPS
How to read the cooking table
The table indicates the best function to use for any given food, to be cooked on one or more shelves at the same time. Cooking
times start from the moment food is placed in the oven, excluding pre-heating (where required). Cooking temperatures and
times are purely for guidance and will depend on the amount of food and type of accessory used. Use the lowest recommended
values to begin with and, if the food is not cooked enough, then move on to higher values. Use the accessories supplied and
preferably dark coloured metal cake tins and oven trays. You can also use pans and accessories in pyrex or stoneware, but bear
in mind that cooking times will be slightly longer. To obtain best results, carefully follow the advice given in the cooking table
for the choice of accessories (supplied) to be placed on the various shelves.
Cooking different foods at the same time
You can cook different foods which require the same cooking temperature at the same time (for example: fish and vegetables)
using the CONVENTIONAL function. Switch shelves halfway through cooking. Remove the food which requires less cooking time
and leave food which requires longer cooking time in the oven. Remove the food which requires less cooking time and leave
food which requires longer cooking time in the oven.
Desserts
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Use dark coloured metal cake tins and always position them on the wire shelf supplied.
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To check whether a raising cake is cooked, insert a wooden toothpick into the centre of the cake. If the toothpick comes
out clean, the cake is ready.
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If using non-stick cake tins, do not butter the edges as the cake may not rise evenly around the edges.
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If the cake "sinks" during cooking, set a lower temperature the next time, perhaps reducing the amount of liquid in the
mixture and mixing more gently.
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For sweets with moist fillings (cheesecake or fruit pies) use the "BOTTOM HEATING" for the last 10-15 minutes of cooking
time. If the base of the cake is soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs or biscuit
crumbs before adding the filling.
Meat
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Use any kind of oven tray or pyrex dish suited to the size of the piece of meat being cooked. For roast joints, it is best to
add some stock to the bottom of the pan, basting the meat during cooking for added flavour. When the roast is ready, let
it rest in the oven for another 10-15 minutes, or wrap it in aluminium foil.
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When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform cooking results. Very
thick pieces of meat require longer cooking times. To prevent the meat from burning on the outside, lower the position of
the wire shelf, keeping the food farther away from the grill. Turn the meat two thirds of the way through cooking.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the grill on which the meat
is placed. Top-up when necessary.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two thirds of the way through
cooking.
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