INSTRUCTIONS FOR COOKING
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- GB
ROASTING
For perfect roasting, the oven has to be pre-heated to the pre-set cooking
temperature. Only very fatty meat can be cooked with the oven starting from cold.
Never use shallow pans or the drip-tray as pans for roasts, to dirty the walls of the
oven as little as possible, avoid the fat splattering, the juices burning quickly and
smoke being produced.
Use deep pans, preferably made from terracotta, placed on the shelf about half-
way up the oven.
The table shows you some examples of
thermostat settings and cooking times. The
cooking times can vary depending on the
nature of the foods, its evenness and
volume. We are certain that your experience
will soon suggest possible variations to the
values shown in the cooking times table.
Some practical advice to save energy
The oven can be switched off a few minutes before the end of cooking; the
remaining temperature will be sufficient to finish cooking. Open the door of the
oven as infrequently as possible; to check the degree of cooking, look through the
window (the oven light is always on).
General advice
The oven offers various types of heating
•
traditional heating for roasting
•
ventilated heating for baking cakes, biscuits etc.
If you choose ventilated heating, the best possible use should be made of its
advantage: to cook roasts and bake cakes on different shelves or to prepare
complete menus saving time and energy.
Ventilated heating
This function creates a continuous circulation of hot air that allows simultaneous
cooking on two shelves. The temperatures are below traditional ones.
Traditional heating
This is particularly suitable for roasting game and baking bread and sponge cakes.
It is a good rule to put the food to be cooked in the oven when it has reached the
cooking temperature, i.e. when the thermostat light goes off.
GRILLING
For grilling, the oven should be pre-heated for about 5 minutes. When grilling, the
heat comes from above and is based on the irradiation of infrared rays. It is
suitable for meat which is not very thick and toast. Meat and fish to be grilled
should be lightly brushed with oil and always placed on the shelf, which then slides
into the position nearer or further from the grilling element, in proportion to the
