17
Using your
Freestanding Cooker
Getting the most from your appliance
Practical Cooking Advice
The oven offers a wide range of alternatives which allow you to cook any type of food in the best possible way. With
time you will learn to make the best use of this versatile cooking appliance and the following directions are only a
guideline which may be varied according to your own personal experience.
Preheating
You should always preheat your oven before placing food in it to cook.
Once the food has been placed in the oven, the most appropriate cooking mode can then be selected.
Using the Grill
Use the grill mode , placing the food under the center of the grill (situated on the 3rd or 4th rack f
ro
m the
bottom )due to the central part of the top heating element being active.
Please use the grill pan set provided ensuring that there is no unwanted spillages formed inside your oven. When
using this mode, we recommend you set the thermostat to the highest setting. However, this does not mean you
cannot use lower temperatures, simply by adjusting the thermostat knob to the desired temperature.
When using this mode ,we advise you to set the thermostat to 200
℃
, as it is the most efficient way to use the
grill ,which is based on the use of infrared rays .
Baking Cakes
When baking cakes, always place them in a preheated oven .Make sure you wait until the oven has been preheated
thoroughly (the pilot lamp will turn off). To prevent cake from dropping/sinking – do not open the oven door during
baking.
Pastry is too dry
Increase the temperature by 10
℃
and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10
℃
.
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.
Use a lower temperature setting.
It is not necessary to remove the food from all the racks at the same time.
Cooking Fish and Meat
When cooking white meat ,fowl and fish,
use temperature setting from 180
℃
to 200
℃
.
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
℃
-220
℃
)
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 (especially duck and wild game), dress the meat with lard
or bacon on the top.