Instructions for the user
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8. Cooking suggestions
8.1
Suggestions for using the hob burners correctly
Burner
Recipient diameter
(in cm)
Rapid
from 24 to 26
Semi rapid
from 16 to 22
Triple-ring
from 24 to 26
The diameter of the base of cooking recipients
should fit the diameter of the burner used (see
adjacent table). The burner flame must never be
wider than the diameter of the recipient. Use
recipients with a flat base. Where possible use
pots with a lid, as this allows less power to be
used. To reduce cooking times for vegetables,
potatoes, etc., use little water.
8.2
Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
8.2.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
8.2.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
