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the "EASY COOK" function
EASY COOK features guide
Pizza
• Bought freshly made pizza
• Pizza base ready for use
• Home-made pizza
• Frozen pizza
Quiche
• Fresh quiches
• frozen quiches
Poultry
•Chicken weighing 1 to 1,700 kg
• Duckling, pheasant etc
Roast Beef
• Roast Beef
(left very pink in the middle)
Pork
• Pork roasts:
- Loin
- Fillet
Fish
• Whole fish
(Bream, codling, trout,
mackerel, etc)
• Fish roast
Cakes
2 possible choices
• CAKES
• Family cakes (sweet or sa-
voury), Pound cake
By turning the
• SPONGE CAKE
• Individual biscuits and pas-
adjustment knob
try snacks : cookies,
towards "+" you
almond cakes, croissants,
have access to the
bread rolls, packaged
"SPONGE CAKE"
oven-ready currant buns,
function.
cheese on toast
Tarts
• Fresh tarts
• Frozen tarts
102
All manuals and user guides at all-guides.com
• Place it on the shelf to obtain a crusty pizza base (you can
place a sheet of cooking paper between the shelf and the
pizza to protect the oven from splashes of cheese).
• Place it on a baking tray to obtain a soft base.
• Use a non-adhesive aluminium baking tin: the dough will
• Remove the container from frozen quiches before placing
• Cooking on a spit: do not forget to place the dripping pan
• Cooking in a dish: you should opt for earthenware dishes
• Pierce the skin of poultry to avoid spitting.
• This will give you a rare joint: if you prefer your meat well
cooked, you should instead choose a traditional cooking
function.
• Remove as much of the bard as possible as this can lead
to smoking in the oven.
• Remove the joint from the refrigerator a minimum of one
hour before cooking starts: the colder the meat is, the col-
der it will be at the end of the cooking session.
• Use an earthenware dish. Add one or two tablespoonfuls
of water.
• at the end of the cooking session, allow the meat to stand for 7
to 10 minutes wrapped in a sheet of aluminium foil before slicing
it. The meat should be salted at the end of the cooking session.
• this function should only be used for whole fish, cooked
with herbs and white wine (grilled fish or those cooked in
foil require the oven to be preheated).
• cakes prepared in a round or square cake tin and always
placed on the oven shelf.
it is possible to cook two cakes in their cake tins next to one
another.
• small, individual cakes and biscuits: these should always
choux pastry should be cooked on the "CAKES" setting
• use a non-adhesive aluminium tin:
• the pastry will be crustier underneath.
be crusty underneath.
them on the shelf.
on the first runner level to catch the fat.
to avoid splashing and spitting.
be placed in the enamel dish.
to get the best results
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