Ariston MB 91 AUS, Instructions For Installation And Use Manual, Page: 8 / 12

7
Practical Cooking Advice
Preheating
If the oven must be preheated (generally this is the case
when cooking leavened foods) the "Ventilation mode"
can be used to reach the desired temperaure as quickly
as possible in order to save on energy.
Once the food has been placed in the oven, the most
appropriate cooking mode can then be selected.
Using the Grill
The Multifunction oven offers you three different grilling
modes (see page 4).
Use the “Grill” setting for grilling in perfect mode small
portions like toasted sandwiches, hotdogs, etc., to
perfection.
The "Maxigrill" Position is the best for grilling foods
rapidly. For a better distribuction of heat, not only to brown
the surface but olso to cook the botton part,
select “Ventilated Maxigrill” function.
This mode can also be used for browning foods at the end
of the cooking process.
Important: always use the grill with the oven door
closed. This will allow you both to attain excellent results
and to save energy (10% circa).
When using any of the three grilling modes, it is
recommended that the thermostat knob be turned to the
175°C, as it is the most efficient way to use the grill (which
utilizes infrared rays).
If necessary, however, the thermostat can be set to lower
temperatures by simply turning the knob to the desired
setting.
When utilizing the grill, place the rack at the lower levels
(see cooking table). To catch grease or fat and prevent
smoke, place a dripping-pan at the bottom rack level.
Baking Pastries
When baking pastries, always place them in the oven after
it has been preheated. Make sure you wait until the oven
has been preheated thoroughly (the red "E" light will turn
off). Do not open the door while the pastry is cooking in
order to prevent it from dropping.
Batters must not be too runny, as this will result in
prolonged cooking times. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the
cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.