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Using the appliance
Oven cooking – practical tips
Baking
• When baking pastries or cakes, we recommend using the drip tray supplied with the
appliance or placing a baking sheet placed on the shelf,
• You can also use moulds and drip trays that are available to buy in stores. You need to place
them on the rack. We recommend using black trays for pastries, which conduct heat better
and reduce cooking time,
• You do not need to preheat the oven if you're using the fan-assisted function.
Otherwise, you need to preheat it before putting in pastries,
• Before removing your pastries/cakes from the oven, check that they are properly cooked,
using a wooden skewer (if the mixture is cooked, the skewer will come out clean and dry),
• We recommend leaving your pastry/cake in the oven for roughly 5 minutes after switching
it off. The cooking temperature with the fan-assisted function is approximately 20 to 30
degrees lower than conventional cooking (using upper and lower elements).
• The guidelines provided in the cooking chart below are approximate, and can be altered
depending on the experience and culinary preferences of the user,
• If the instructions in your recipe book differ from those presented here, please follow these
instructions.
Cooking and roasting meat
• The oven is designed to cook cuts of meat weighing more than 1 kg. We recommend
cooking smaller portions on the hob,
• We recommend using heat-resistant saucepans. Their handles must also be able to
withstand high temperatures,
• If using a rack or a turn-spit, we recommend placing a drip tray underneath, containing a
small quantity of water.
• Meat should normally be turned at least once halfway through cooking. A roast joint should
also be basted, with its juices or using hot, salted water. Do not spray the joint with cold
water.
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