Cooking meat
1
-
If your meat is cooked through without being browned on the outside:
•
Try using the
or
function instead.
•
Place the meat closer to the grill
•
Do not pre-heat when using the
function.
•
Increase the thermostat setting.
2
-
If your meat is too brown on the outside but undercooked in the centre:
•
Try using the
function instead.
•
Move the meat further away from the grill when using the
or
functions.
•
Pre-heat for less time.
•
Lower the thermostat setting.
3
-
If your oven is very dirty you have cooked at too high a temperature:
•
Lower the thermostat setting.
•
Do not use the dripping pan with the
f
unction.
4
-
If you use the dripping pan and the shelf:
•
Add a small amount of liquid to the dripping pan to prevent the fat which runs off the meat from burning.
Successful baking
1
-
If the top of the cake is a dark colour and the bottom is a very light colour,you have not cooked with enough heat from below:
•
Move the cake lower down the oven.
•
Use a dark-coloured tin.
•
Lower the thermostat setting.
2
-
If the top of the cake is a light colour and the bottom is dark, you have cooked with too much heat from below:
•
Place the cake higher up the oven.
•
Use a light-coloured tin.
•
Lower the thermostat setting.
3
-
If the outside is overdone, while the inside is undercooked or it is unevenly browned, you are cooking at too a high a temperature:
•
Lower the thermostat setting.
•
Increase the cooking time.
4
-
If the outside is too dry but is a good colour, you have cooked it for too long and at too low a temperature:
•
Reduce the cooking time.
•
Increase the thermostat setting.
Multiple cooking
It is possible to cook several dishes (the same or different types) simultaneously, without flavour or odour being passed
from one to the other, as long as you choose dishes cooked at the same temperature. (They do not have to be placed
in the oven or taken out at the same time).
Depending on the number of levels used, you may have to purchase additional equipment.
Note: The cooking guide gives the cook time for a single dish. When cooking several dishes increase this time by 10 to
20 minutes.
Additional information
Tins made of black metal with a non-stick interior and gilded metal tins are the most suitable because they absorb heat
rapidly and transmit it to the dough. This means that cooking time is reduced and less energy is required.
Baking utensils made of tin reflect the heat, which means they reject it. Cakes and pies baked in these tins will not
brown properly and take longer to cook. This type of utensil is not recommended for baking in a convection oven.
With respect to the temperatures given in recipe books for conventional cooking, when cooking dishes using the fan-
assisted settings, the temperature should be reduced by 10 to 25°C for baking and by 20 to 40°C for meat. The cook
time should then be decreased slightly.
A D V I C E O N U S I N G T H E O V E N
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