COOKING ADVICE
The oven offers a wide range of alternatives which allows you to cook any type of food in the best possible way. With time you will learn to make the best use of this versatile cooking appliance and the following are only a guide, which may be varied according to your own personal taste.
Cooking on More Than One Shelf
If you have to cook food on several shelves, use either the
“baking” mode 
or the 
“Multi-cooking” mode, as
these are the only modes that allow you to do so.
When cooking delicate food on more than one shelf, use
the “baking” mode, 
which allows you to cook on 3 shelves at the same time (the 1st, 3rd and 5th from the bottom).
Some examples are included in the “Cooking Chart”. When cooking other food on several shelves, use the “Multi-
cooking” mode 
keeping the following suggestions in mind:
•The oven is fitted with 5 shelf positions. During fan assisted cooking, use two of the three central shelf positions: the lowest and highest shelves receive the hot air directly and therefore delicate foodstuffs could be burnt using these shelf positions.
•As a general rule, use the 2nd and 4th shelf position from the bottom, placing the foodstuffs that require greater heat on the 2nd shelf from the bottom. For example, when cooking meat roasts together with other food, place the roast on the 2nd shelf position from the bottom and the more delicate food on the 4th shelf position from the bottom.
•When cooking food that require differing times and temperatures, set a temperature that is somewhere between the two temperatures required, place the more delicate food on the 4th shelf position from the bottom and take the food requiring less time out of the oven first.
•Use the baking tray on the lower shelf position and the shelf on the upper position.
Baking Cakes
When baking cakes, always preheat the oven. Make sure you wait until the oven has preheated thoroughly. Do not open the oven door during baking to prevent the cake from dropping. In general, if:
Pastry is too dry
Increase the temperature by 10° C and reduce the cooking time.
Pastry has dropped
Use less liquid or lower the temperature by 10° C.
Pastry is too dark on top
Place it on a lower shelf, lower the temperature, and increase the cooking time.
It is cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper.
You used more than one shelf (in the fan assisted oven mode) 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 shelves at the same time.
Using the 'Fast Cooking' mode
Functional, fast and practical for those of you who use frozen or
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature settings from 180 °C to 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
ahigh temperature setting
In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of the shelf and place the grill pan/baking tray 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 the low shelf positions.
Cooking Pizza
For best results when cooking pizza, use setting 
for “
Pizza Mode”:
•Preheat the oven for at least 10 minutes
•Use a light aluminium pizza pan, placing it on the shelf supplied with the oven. If the baking tray 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 or four), we recommend you add the mozzarella cheese on top halfway through the cooking process.
•If cooking on more than one shelf (up to 2), we advise
you to use the 
as the Pizza Mode
would heat the bottom shelf more than the others.
Cooling ventilation
In order to cool down the exterior of the appliance, it is fitted with a cooling fan that comes on when the function selector "G" is turned. In this case, the fan is always on and a normal flow of air can be heard exiting between the oven door and the control panel.
Note: when cooking is finished, the fan stays on until the oven has cooled down sufficiently, even if the function selector “G” is set to “0”.
In "Fast cooking" mode, the fan comes on automatically only when the oven is hot.
Once you have removed the food from the oven, we rec- ommend you leave the oven door ajar for a few minutes, this will drastically reduce the duration of the cooling cycle. The process is controlled by an additional thermostat and can consist of one or more cycles.
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