The first time the oven is used, it may give
off smells, these are caused by residues left
by the production processes and is quite
normal. Ensure there is adequate ventilation
in the room before performing this action.
(It is necessary to heat up the oven at the
maximum temperature for about 30-40
minutes in order to burn off these
residues).
It is perfectly normal for the oven
to smoke when first used; wait for the smoke
to stop before placing food into the oven.
ATTENTION: Always use the oven with the
oven door closed.
The oven is fitted with: a grill shelf for cooking
food in oven dishes or for placing directly on
the grill shelf itself, a drip-tray for cooking
sweets, biscuits, pizzas, etc., or for collecting
juices and fats from food cooked directly on
the grill shelf.
Note:
The following tables provide a guide
for cooking some of the most popular dishes.
The cooking times recommended in these
tables are approximate. After a few attemps,
we are sure that you will be able to adjust the
times to get the results you want.
Conventional cooking table
GB
Before the first use of the oven
Dish
Temp. °C.
Minutes
Fish
180-240
acc. to size
Meat
Roast beef
250
30 per kg.
Roast veal
200-220
30 per kg.
Chicken
200-240
50 about
Duck and goose
220
acc. to weight
Leg of mutton
250
30 per kg.
Roast pork
250
60 per kg.
Soufflés
200
60 per kg.
Sweets (pastries)
Tea-cake
160
50-60
Sponge finger
160
30-50
Shortcrust pastry
200
15
Puff pastry
250
15
Fruit flan
200-220
30
Meringues
100
60
Quiches, etc.
220
30
Quick sponge
120-140
60
Buns
160-180
45
USING THE ELECTRIC OVEN
6
