Ariston MB 91 AUS manual Cooking Pizza, mode, Static Oven Cooking, Cooking Fish and Meat, Grilling

I used more than one level and they are not all at the same cooking point

Use a lower temperature setting. It is not necessary to remove the food from all the racks at the same time.

Cooking Pizza

For best results when cooking pizza use the "Ventilation

mode" :

•Preheat the oven for at least 10 minutes;

•Use a light aluminum pizza pan, placing it on the broiler supplied with the oven. If the dripping-pan is used, this will extend the cooking time, making it difficult to get a crispy crust;

•Do not open the oven door frequently while the pizza is cooking;

•If the pizza has a lot of toppings (three of four), it is recommended that the mozzarella cheese be placed on top halfway through the cooking process;

STATIC OVEN COOKING

Cooking Fish and Meat

Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat, fowl and fish, use low temperature settings (150° C-200°C). For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to start with a high tempera- ture setting (200° C-220°C) for a short time, then turn the oven down afterwards. In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of the rack and place the dripping pan beneath it to catch the fat.

Make sure that the rack 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 the low rack heights. For savory roasts (especially duck and wild game), dress the meat with lard or bacon on the top.

Type of dish	Temperature	Cooking time	Type of dish	Temperature	Cooking time
Pastries and cakes	(°C)	minutes	Meat	(°C)	hours
Fruit pie	130	60 - 70	Turkey (4-8 kg)	160	3 - 4 1/2
Meringues	130	30 - 40	Goose (4-5 kg)	160	4 - 4 1/2
Sponge cake	150	20 - 30	Duck (2-4 kg)	170	1 1/2 -	2 1/2
Angel cake	160	40 - 50	Capon (2 1/2 - 3 kg)	170	2 - 2 1/2
Madeira cake	160	40 - 50	Braised beef (1 - 1 1/2 kg)	160	3 - 3 1/2
Chocolate cake	170	30 - 40	Leg of lamb	160	1 - 1 1/2
Flat sweet loaf	170	40 - 50	Roast hare (2 kg)	160	1 - 1 1/2
Puffs	200	15 - 20	Roast pheasant	160	1 - 1	1/2
Flaky pastry biscuits	200	15 - 20	Chicken (1 - 1 1/2 kg)	170	1 - 1	1/2
Mille feuilles	200	15 - 20
			Fish	200	minutes
Short pastry	200	15 - 20			15 -	25

GRILLING

Type of dish	Cooking time	Position
	(minutes)	of shell
Chops (0.5 kg)	min. 25	3rd guide rail
Sausages	min. 15	2nd guide rail
Grilled chicken (1 kg)	min. 60	1 st guide rail
Veal on the spit (0.6 kg)	min. 60	-
Chicken on the spit (1 kg)	min. 60	-

Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary.

The 1 st guide rail is understood as being the lowest position.

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