Convection cooking, Cooking with the grill, Baking

Instructions for the user

9.4.2Convection cooking

With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven, thus enabling different food to be cooked at the same time on different shelves. Humidity is eliminated from the air and the drier area prevents odours and flavours from being spread and mixed.

The possibility of cooking on more than one shelf allows you to cook many different dishes at the same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven, however, can also be used for cooking on a single shelf. The lower shelves can be used so that it is easier to monitor cooking.

Convection cooking is particularly convenient for bringing frozen food rapidly back to room temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying mushrooms or fruit.

9.4.3Cooking with the grill

The heat comes from the top. Almost all meat can be grilled, with the exception of lean game and dishes such as meat-loaf. Meat and fish to be grilled should be lightly drizzled with oil and placed on the grid bars, which should be placed in the guides closest to or furthest away from the grill element, depending on the thickness of the meat, so as to avoid burning the surface and cooking too little inside.

Suitable for: relatively thin meat; toasted sandwiches.

Pour 1 or 2 glasses of water into the dripping pan to avoid smoke forming due to splashes of juice or fat.

While cooking with the grill, the dripping pan should always be positioned in the 1st guide from the bottom.

9.4.4Cooking with the ventilated grill

Using the combination of grill and fan .

This type of cooking allows the heat to penetrate gradually inside the food, even though the surface is directly exposed to the grill.

Suitable for: thicker meat; game-birds.

9.4.5Cooking meat and fish

Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare (roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on the inside, require cooking on high temperatures for a short time (200-250°C). White meat, game- birds and fish require cooking on low temperatures (150-175°C).

The ingredients for the sauce should only be placed in the baking tin if the cooking time is short, otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press the meat with a spoon to check if it is done. If it is firm, it is cooked.

At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the juices. Before serving, plates can be warmed in the oven at minimum temperature.

9.4.6Baking

Beaten mixtures must adhere to the spoon because excess fluidity would prolong the cooking time. Sweets require moderate temperatures (generally between 150-200°C) and require preheating (approximately 10 minutes). The oven door must not be opened until at least ¾ of the way through the cooking time.