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USING THE GRILL (CONTINUED)
Furthermore, it can also be used for browning
foods at the end of the cooking process, such
as adding that gratin finish (for example pasta
bakes).
When using this mode, place the grid on the
2nd or 3rd oven rack from the bottom (see
cooking table ) then ,to prevent fat and grease
from dripping onto the bottom of the oven and
thus smoke from forming, place a dripping-pan
on the 1st rack from the bottom.
Important!
Always use the Fan Grill mode with
the oven door shut. This will allow you both to
obtain excellent results and to save on energy
(approximately 10%).
When using this mode ,we advise you to set the
thermostat to 200°C, as it is the most efficient
way to use the grill, which is based on the use
of infrared rays. However, this does not mean
you cannot use lower temperatures, simply by
adjusting the Temperature knob to the desired
temperature.
Therefore the best results when using the
grill modes are obtained by placing the grid
on the lower racks (see cooking table) then, to
prevent fat and grease from dripping onto the
bottom of the oven and smoke from forming,
place a dripping-pan on the 1st oven rack from
the bottom.
BAKING CAKES
When baking cakes, always place them in
a preheated oven. Make sure you wait until
the oven has been preheated thoroughly (the
end light will turn off). Do not open the oven
door during baking to prevent the cake from
dropping.
Baking tips:
Pastry is too dry
Increase the temperature by 10°C and reduce
the cooking time.
Pastry dropped
Use less liquid or lower 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 or use greaseproof paper.
COOKING FISH AND MEAT
When cooking white meat, fowl and fish, use
temperature setting from 180°C–200°C.
For red meat that should be well done on the
outside while tender and juicy in 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
center of the grid and place the dripping pan
beneath it to catch the fat.
Make sure that the grid is inserted so that it is
in the center of the oven. If you would like to
increase the amount of heat from below, use
the low rack heights. For savory roasts dress the
meat with lard or bacon on the top.
