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8. OVEN COOKING
For cooking, before putting food in, warm up the
oven to the required temperature. When the oven
reaches the temperature, put the food in and check
cooking time. Switch off the oven 5 minutes before
the theoretical time in order to recover stored heat.
Traditional cooking
Switch on the oven. Turn the knob of the functions
selector (Fig. 3) to symbol
knob in line with the required temperature If you
want a different temperature at the top or bottom,
turn the functions selector knob in line with the
symbol
or
.
Cooking with the grill
Switch on the oven. Turn the functions selector
knob to
and the thermostat knob in line with the
required temperature (IMPORTANT: grill cooking
must be done with the oven door closed).
9. COOKING ADVICE
EN
Traditional cooking
Heat is supplied from above and below and, there-
fore, it is preferable to use the central guides. If
cooking requires extra heat from above and below,
use the top or bottom guides.
Convection cooking
Heat is transferred to the foods by pre-heated air,
forced to circulate by in the cooking chamber. The
heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of dif-
ferent types of food (providing they have the same
cooking temperature), placed on the shelves with-
out mixing tastes and smells. Convection cooking
is particularly convenient for rapid defreezing, and
for sterilising preserves and drying mushrooms
and fruit.
Cooking with the grill
Grilling is effected by the thermal radiation of an
incandescent electrical heating-element. The tem-
perature produced by the infra-red rays is very high
and one-way (downward from above), and, there-
fore, food surfaces are immediately browned.
10
Cooking with the ventilated grill
Switch on the oven. Turn the functions selector
knob to symbol
with the required temperature (IMPORTANT: grill
cooking must be done with the oven door closed).
Ventilated traditional cooking
Switch on the oven. Turn the functions selector
knob to symbol
and the thermostat
with the required temperature.
Convection cooking
Switch on the oven. Turn the functions selector
knob to symbol
with the required temperature.
Defreezing
Switch on the oven. Turn the functions selector
knob to symbol
OFF position.
Cooking with the ventilated grill
Forced circulation of air is combined with thermal
radiation produced by the grill, and this allows heat
to gradually penetrate the inside of the food with-
out burning the surface.
Cooking desserts
Desserts require a very high temperature (usually
from 150 to 200°C) and a pre-heated oven (about
ten minutes). The oven door must not be opened
until at least 3/4 of the cooking time has elapsed.
Whipped dough must be diffi cult to detach from
a spoon because excessive fl uidity would prolong
cooking time to no avail.
Cooking meat
Meat to be cooked should weight at least 1 Kg to
prevent it drying too much. Very tender red meats
to be cooked rare, which must be cooked on the
outside to keep all their gravy, require short cook-
ing time at high temperature (200-250°C). The
gravy ingredients must be placed immediately in
the pan only if the cooking temperature is brief,
and the thermostat knob in line
and the thermostat knob in line
and the thermostat knob in line
and the thermostat knob to its
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