Instructions for the User
7.3 Suggestions for cooking meat:
Cooking times, especially for meat, vary according to the thickness and quality of the food and to personal taste.
To save energy when roasting, we recommend putting the food in the cold oven.
When roasting meat, we recommend the use of a meat thermometer. Alternatively, simply press on the roast with a spoon: if it is hard it is ready, if not, it needs a few more minutes of cooking time.
7.4 Suggestions for cooking desserts and cookies:
Use dark metal molds 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 is not cooked to your liking, increase the temperature on the following occasions.
Check whether the dessert is throughly cooked: About 10 minutes before the end of the cooking time, 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 temperature setting by about 50 °F selecting a longer cooking time if necessary.
7.5 Suggestions for defrosting and rising:
We recommend positioning frozen foods in an uncovered container on the first runner of the oven.
The food must be thawed without its wrapping.
Lay out the foodstuffs to be thawed evenly, with no overlapping.
When thawing meat, we recommend using a rack positioned on the second runner with the food on it and a tray positioned on the first runner. In this way, the liquid from the thawing food drains away from the food.
The most delicate parts can be covered with aluminum foil.
For successful rising, a container of water should be placed in the bottom of the oven.
During rising it is recommended that the food is covered with a damp canvas.
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