- Natural convection
Preheat the oven for 10-15 minutes. Grease the meat with a little oil, put it on the drip-tray and place everything quickly into the oven.
- Grilling
Preheat the grill for about 5 minutes (till the heating element becomes red).
Prepare natural or aromatized meat and place it on the grill pan. Place on the shelf near the top. Place the drip-tray with a little water underneath for
collecting the cooking juices.
The grill can be used to gratinate and brown after normal cooking.
COOKING WITH FAN
- Defrosting
To defrost food, place it still wrapped up in its aluminium or polythene sheet protection on a dish.
Place everything on the grid in the oven centre.
The door must be closed.
- Fan oven
It is not necessary to preheat the oven, except for very short cooking times or food with considerable quantity of liquid (e.g. fruit tartes) to avoid condensation.
In case of batch cooking, you can introduce food with approximately equal cooking temperatures (even if the length of time differs) on two or more shelves
without mixing tastes and flavours.
It is possible to put food into the oven or to take it out of it without heat losses caused by the door opening. Heat will be quickly recovered by means of
the fan.
Cooking temperatures are lower than those of the convectional oven (from 20 to 30°C for pastries and from 30 to 40°C for meats) whereas times are longer
(50° - 10 minutes).
- Fan assisted grill
It does not need preheating. Cooking must be operated with the door closed. The distance between grill and food should be proportionate to the required
results:
- nearer for undone meat brown on its surface
- far from it for food perfectly baked inside.
The drip-tray with a little water for collecting meat juices has to be placed on the first shelf underneath.
MISCELLANEOUS
Marinated meat and boneless meat cook quicker than other sorts; cooking progress can be checked by pressing the meat with a fork; if it does not yield,
it is properly cooked.
Before slicing the meat wait at least 15 minutes, to allow the juice to settle.
If the meat is larded or covered by bacon, it should not be cooked at too high temperatures to avoid splattering.
Pastry cakes should be cooked blind for 2/3 of the cooking time before being filled. The remaining cooking time depends on the garnishing (fruit, jam).
Beaten doughs should not be too much fluid, as this could only extend cooking times.
Do not place pans directly on to the oven base as the heat which comes from below cannot escape. This may cause breakage or cracking of the enamelling.
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty
Dish
Oven temperatures
Shelf position
Cooking time
in °C
from the bottom
in minutes
PASTRY:
Soft dough:
Cake
175
1st shelf
40-50
Sponge cake
170
1st shelf
30
Short bread:
Fruit tart
180-190
1st shelf
20-30
Leaven dough:
Paradise cake
160
1st shelf
40-45
Margareth cake
160
1st shelf
40-45
Chocolate cake
160
1st shelf
25-35
Albumes sweet:
Meringue
100
1st shelf
90
Puff pastry:
«Vol au vent»
200
1st shelf
20
Puff pastry
200
1st shelf
20
MEAT
1
1/2
kg.
Roast beef
190
1st shelf
90
1 kg.
Roast veal
150-160
1st shelf
120-150
2 kg.
Veal stew
170-190
1st shelf
60-90
1
1/2
kg.
Roast lamb
150-160
1st shelf
60-75
1
1/2
kg.
Roast kid
150-160
1st shelf
50-60
1
1/2
kg.
Leg of roe-buck
200
1st shelf
90
1
1/2
kg.
Leg of wild boar
190
1st shelf
120
POULTRY:
Roast pigeon
150-160
1st shelf
45
2 kg.
Turkey
150
1st shelf
180-240
4 kg.
Goose
160
1st shelf
240-270
2
1/2
kg.
Duck
175
1st shelf
90-150
1
1/2
kg.
Chicken
170
1st shelf
60-80
2
1/2
kg.
Capon
170
1st shelf
120-150
FISH:
Trout
200
1st shelf
15-25
1 kg.
Cod-fish
190
1st shelf
50
VARIOUS:
Lasagne
200
1st shelf
40
Soufflés
180-200
1st shelf
20
Cream puff (beignets)
200
1st shelf
20
Pizza
200
1st shelf
20
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