Practical Cooking Advice
When cooking in the oven, use only one dripping pan or rack at a time. Select from among the top or bottom rack heights based on whether the dish needs more or less heat from the top.
Preheating
If the oven must be preheated (this is generally the case when cooking leavened foods), we recommend you use the “convection mode” to reach the desired temperature as quickly as possible. When preheating is over, which is indicated by the red light “E” going out, select the required cooking mode.
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 grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid 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 savoury roasts (especially duck and wild game), dress the meat with lard or bacon on the top.
Baking Cakes
When baking cakes, always preheat the oven and do not open the oven door during baking to prevent the cake from dropping. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
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.
Using the Grill
Use the d “grill” mode, placing the food under the cen- tre of the grill (situated on the 3rd or 4th rack form the bottom) because only the central part of the top heating element is turned on.
Use the bottom rack (1st from the bottom), placing the dripping pan provided to collect any sauce and/or grease and prevent the same from dripping onto the oven bot- tom.
The variable temperature control (C) is positioned to right of the oven knob. This knob will provide varying grill temperatures when rotated from “max” to “ min” and may be adjusted to vary the level of heat at any time during the grilling operation.
To operate the grill
1.Turn the oven control knob (B) clockwise until the required grilling symbol is in line with the mark on the control panel. The element is now “on”.
2.The variable grill control (C) can now be operated to select the required heat.
Therefore the best results when using the grill modes are obtained by placing the grid on the lower racks (see cooking table) then, to prevent fat and grease from dripping onto the bottom of the oven and smoke from forming, place a
Grilling must be done with the door partially open.
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