Baking cakes
• The best temperature for baking cakes is between 150
°C and 200 °C.
• Preheat the oven for approximately 10 minutes before
baking.
• Do not open the oven door before 3/4 of the set cooking
time is up.
• If you use two baking trays at the same time, keep one
level empty between them.
Cooking meat and fish
• Do not cook meat with weight below 1 kg. Cooking too
small quantities makes the meat too dry.
• To keep the red meat well cooked outside and juicy
inside set the temperature between 200 °C-250 °C.
• For white meat, poultry and fish set the temperature
between 150°C-175°C.
• Use a dripping pan for very fat food to prevent the oven
from stains that can be permanent.
• Leave the meat for approximately 15 minutes before
carving so that the juice does not seep out.
• To avoid too much smoke in the oven during roasting,
pour a little water into the dripping pan.
• To avoid too much steam in the oven during roasting,
add a little bit more after the original amount dries up.
Hints and tips when using the grill
• Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air and to lift the
food out of the fats and juices.
• Adjust the grid and grill pan runner position to allow
for different thicknesses of food.
• Position the food close to the element for faster cook-
ing and further away for gentler cooking.
• Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking.
• Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats.
• When toasting bread, use the shelf in the top position
with the grid in the ‘high’ position.
• Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat set-
ting and the shelf as necessary during cooking.
• The food should be turned over during cooking as re-
quired.
• When using the centre section grill, ensure food is
placed centrally on the grilling grid directly beneath
the grill element.
Conventional cooking
Turn the selector to the corresponding symbol and
set the thermostat to the required temperature.
In this way, heat is emitted from both above and below
and the food is cooked evenly.
: The heat is only emitted from the bottom. This func-
tion can be used to finish cooking or to reheat the under-
side of food. Adjust the shelf with the special oven guides
fitted nearest the bottom.
Grill
Turn the selector to the corresponding symbol (dual
grill) and set the thermostat to the required temperature.
When the selector is set at the dual grill position, the
maximum grill temperature is reached.
Cooking with pizza function
Turn the selector to the corresponding symbol and
set the thermostat to the required temperature. Cooking
with the pizza function includes the operation of the lower
heating element, the grill and hot air distributed by the
fan. This function is particularly suitable for cooking pizza
and buns. For the best cooking results, it is advisable to
place the oven side rails in the first or second guide from
the bottom, depending on how thick the food is.
Fan cooking
Turn the selector to the corresponding symbol and
set the thermostat to the required temperature. In this type
of cooking, heat is emitted from a circular heating element
at the rear of the oven and a fan circulates hot air. This
enables you to cook different dishes at the same time by
placing them on different shelves. To cook two dishes at
the same time, it is advisable to use the first and third
guide from the bottom.
For best results when using the oven for only one dish,
use the oven guides nearest the bottom.
Thermal grill
Turn the selector to the corresponding symbol and
set the thermostat to the required temperature. Ventilated
grilling is obtained by alternating grill and fan functions.
In this way, food is heated gradually and not subjected to
long periods of direct grilling.
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