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Instructions for the user
COOKING HINTS FOR MEAT:
• Cooking times, especially meat, vary according to the
thickness and quality of the food and to consumer taste.
• To save energy when roasting, we recommend putting
the food in the cold oven.
• We recommend using a meat thermometer for meat
when roasting it. Alternatively, simply press on the roast
with a spoon: if it is hard it is ready, if not, it needs another
few minutes cooking.
COOKING HINTS FOR DESSERTS AND BISCUITS:
• Use dark metal moulds for desserts: they help to absorb
the heat better.
• The temperature and the cooking duration depend on the
quality and consistency of the dough.
• The tables indicate the temperature ranges. Initially, try
with the lowest value (the lower temperature gives a more
even browning); if the dessert does not come out well,
increase the temperature on the following occasions.
• Check whether the dessert is cooked right through: About
10 minutes before the end of cooking, stick a toothpick
into the highest point in the dessert. If the dough does not
stick to the toothpick, the dessert is cooked.
• If the dessert goes flat when it comes out of the oven, on
the next occasion reduce the set temperature by about 10
°C selecting a longer cooking time if necessary.
HINTS FOR THAWING AND PROVING:
• We recommend positioning frozen foods in a lidless
container on the first runner of the oven.
• The food must be thawed without its wrapping.
• Lay out the foodstuffs to be thawed evenly, not
overlapping.
