Cooking Advice
When cooking in the oven, use only one baking tray or shelf at a time. Select an upper or lower shelf position based on whether the dish needs more or less heat from the top.
Preheating
If the food being cooked needs to go into a preheated oven (this is generally the case when cooking leavened foods), we recommend you wait until preheating is over, which is indicated by the red oven indicator light “E” going out, before adding food.
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 a high 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.
When Using the Grill
Use the "Grill" mode, place the food in the centre of the grill pan, situated on the 3rd or 4th shelf from the bottom.
Baking Cakes
When baking cakes, always preheat the oven. Make sure you wait until the oven has preheated thoroughly (the red oven indicator light "E" will go out). 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 is 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.
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