1
8
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour.
I used more than one level and they are not all at the same cooking point
Use a lower temperature setting. It is not necessary to remove the food from all the racks
at the same time.
Cooking Pizza
For best results when cooking pizza, use the "Ventilation mode".
Pre-heat the oven for at least 10 minutes
Use a light aluminium pizza pan, placing it on
a
broiler supplied with the oven. If the dripping pan is
used, this will extend the cooking time and make it difficult to get a crispy crust
Do not open the oven door frequently while the pizza is cooking
If the pizza has a lot of toppings (three or four), it is recommended that the mozzarella cheese be
placed on top half way through the cooking process.
Cooking Fish and Meat
Meat must weigh at least 1kg in order to prevent it from drying out. When cooking white meat, fowl
or fish, use low temperature settings (150°C-220°C). For red meat that should be well done on the
outside and remain tender and juicy on the inside, it is a good idea to start with a high temperature
setting (200°C-220°C) for a short time, then turn the oven down afterwards. In general, the larger
the roast, the lower the temperature setting. Place the meat on the centre of the rack and place the
dripping pan beneath it to catch the fat.
Make sure that the rack is inserted so that it is in the centre of the oven. If you would like to increase
the amount of heat from below, use the low rack heights. For savory roasts (especially duck and
wild game), dress the meat with lard or bacon on the top.
Static Oven Cooking
Type of dish
Pastries and cakes
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry
Biscuits
Mille feiulles
Short pastry
T
emp.
°C
130
130
150
160
160
170
170
200
200
200
200
Cooking time
minutes
60-70
30-40
20-30
40-50
40-50
30-40
40-50
15-20
15-20
15-20
15-20
Type of dish
Meat
Turkey (4-8kg)
Goose (4-5kg)
Duck (2-4kg)
Capon (2½-3kg)
Braised beef (1-1½kg)
Leg of lamb
Roast hare (2kg)
Roast pheasant
Chicken (1-1½kg)
Fish
T
emp.
°C
200
Cooking time
minutes
15-2
5
