25
USING THE NATURAL CONVENTIONAL ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about
250°C to eliminate any odours generated by the internal insulation. During normal oven use, select the desired cooking
temperature using the thermostat knob and wait until the orange light turns off before putting in any food. The oven is
equipped with 5 guides at different heights (Fig.28) which can be used to insert shelves or the tray. To keep the oven as
clean as possible it is recommended to cook meat on the tray or on the shelf that has been inserted inside the tray. Table
No. 8 below lists the cooking times and the position of the tray for different types of foods. Personal experience will help
to determine any variations in the values reported in the table. In any case, it is recommended to follow the instructions of
the specific recipe being used.
Fig. 28
TABLE N°8:
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP
°C
HEIGHT
MINUTES
MEAT
PORK ROAST
225
4/5
60-80
BEEF ROAST (YOUNG STEER)
225
4/5
60-80
BEEF ROAST
250
4/5
50-60
VEAL ROAST
225
4/5
60-80
LAMB ROAST
225
4
40-50
ROAST BEEF
230
4/5
50-60
ROAST HARE
250
4/5
40-50
ROAST RABBIT
250
4
60-80
ROAST TURKEY
250
4
50-60
ROAST GOOSE
225
4
60-70
ROAST DUCK
250
4/5
45-60
ROAST CHICKEN
250
4/5
40-45
FISH
200-225 3
15-25
PASTRY
FRUIT PIE
225
3
35-40
TEA CAKE
175-200
3
50-55
BRIOCHES 175-200
3
25-30
SPONGE CAKE
220-250
3
20-30
RING CAKE
180-200
3
30-40
SWEET PUFF PASTRIES
200-220
3
15-20
RAISIN LOAF
250
3
25-35
STRUDEL 180
3
20-30
SAVOIA COOKIES
180-200
3
40-50
APPLE FRITTERS
200-220
3
15-20
SAZOIARDI SANDWICH
200-220
3
20-30
TOAST SANDWICH
250
4
5
BREAD 220
4
30
PIZZA 220
3
20
USING THE VENTILATED ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about
250°C to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting by waiting for the orange light to turn off. This
type of oven is equipped with a circular element around which a fan has been installed that creates forced-air circulation
in the horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking
at the same time, without changing the taste of each food. Only some models are equipped with a removable metallic
filter applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove
this fat periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filters just apply
slight pressure towards the top on the tab indicated by the arrow. Hot-air circulation guarantees a uniform distribution of
heat. Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before
inserting the trays.
The ventilated conventional system partially changes the various notions about traditional cooking. Meat no longer needs
to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat
directly on the shelf.
