Instructions for the User
12.COOKING ADVICE
The oven should always be preheated in fan mode to 30/40°C above the cooking temperature. This considerably shortens cooking times and reduces electricity consumption, as well as giving better results.
The oven door must be closed during cooking operations.
12.1 Conventional cooking
FUNCTION SELECTOR |
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THERMOSTAT | 50 ÷ 280 °C |
This conventional cooking method, with heat from above and below, is suitable for cooking food on just one shelf. The oven must be preheated to the chosen temperature. Do not place the food in the oven until the thermostat light goes out. Very fatty meats can be placed inside the oven when it is still cold.
Place frozen meat in the oven directly, without thawing. The only precaution required is to set temperatures about 20 °C lower and cooking times about 1/4 longer than for fresh meat.
Use deep containers to prevent splashes from dirtying the sides of the oven.
12.2 Hot air cooking
FUNCTION SELECTOR |
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THERMOSTAT | 50 ÷ 280 °C |
This system is suitable for cooking on several shelves, even with foods of different kinds (fish, meat, etc.) without
The air circulation inside the oven ensures uniform heat distribution.
Multiple cooking is possible provided that all foods require the same temperature.
12.3 Delicate cooking
FUNCTION SELECTOR |
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THERMOSTAT | 50 ÷ 280 °C |
Suitable for confectionery and cakes with wet top and low sugar content, and moist desserts in moulds. Also excellent for completing cooking of foods underneath or for cooking procedures where heat is required above all at the bottom. The tray should be placed on the bottom runner.
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