Instructions for the user
COOKING HINTS FOR MEAT:
• Cooking times, especially meat, vary according to the thickness and quality of the food and to consumer taste.
•To save energy when roasting, we recommend putting the food in the cold oven.
•We recommend using a meat thermometer for meat when roasting it. Alternatively, simply press on the roast with a spoon: if it is hard it is ready, if not, it needs another few minutes cooking.
COOKING HINTS FOR DESSERTS AND BISCUITS:
• Use dark metal moulds for desserts: they help to absorb the heat better.
•The temperature and the cooking duration depend on the quality and consistency of the dough.
•The tables indicate the temperature ranges. Initially, try with the lowest value (the lower temperature gives a more even browning); if the dessert does not come out well, increase the temperature on the following occasions.
•Check whether the dessert is cooked right through: About 10 minutes before the end of cooking, stick a toothpick into the highest point in the dessert. If the dough does not stick to the toothpick, the dessert is cooked.
•If the dessert goes flat when it comes out of the oven, on the next occasion reduce the set temperature by about 10 °C selecting a longer cooking time if necessary.
HINTS FOR THAWING AND PROVING:
• We recommend positioning frozen foods in a lidless container on the first runner of the oven.
•The food must be thawed without its wrapping.
•Lay out the foodstuffs to be thawed evenly, not overlapping.
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