GB20
How to read the cooking table
The table indicates the best function to use for any given food, to be cooked on one or more shelves at the
same time. Cooking times start from the moment food is placed in the oven, excluding preheating (where
required). Cooking temperatures and times are purely for guidance and will depend on the amount of food
and type of accessory used. Use the lowest recommended values to begin with and, if the food is not
cooked enough, then move on to higher values. Use the accessories supplied and preferably dark coloured
metal cake tins and oven trays. You can also use pans and accessories in pyrex or stoneware, but bear in
mind that cooking times will be slightly longer. To obtain best results, carefully follow the advice given in
the cooking table for the choice of accessories (supplied) to be placed on the various shelves.
Cooking different foods at the same time
Using the “CONVECTION BAKE” function, you can cook different foods which require the same cooking
temperature at the same time (for example: fish and vegetables), using different shelves. Remove the food
which requires less cooking time and leave food which requires longer cooking time in the oven.
Desserts
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Cook delicate desserts with the conventional function on one shelf only. Use dark coloured metal
cake tins and always position them on the wire shelf supplied. To cook on more than one shelf, select
the forced air function and stagger the position of the cake tins on the shelves, aiding optimum
circulation of the hot air.
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To check whether a raising cake is cooked, insert a wooden toothpick into the centre of the cake. If
the toothpick comes out clean, the cake is ready.
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If using non-stick cake tins, do not butter the edges as the cake may not rise evenly around the edges.
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If the cake “sinks” during cooking, set a lower temperature the next time, perhaps reducing the
amount of liquid in the mixture and mixing more gently.
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For sweets with moist fillings (cheesecake or fruit pies) use the “CONVECTION BAKE” function”. If the
base of the cake is soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs or
biscuit crumbs before adding the filling.
Meat
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Use any kind of oven tray or pyrex dish suited to the size of the piece of meat being cooked. For roast
joints, it is best to add some stock to the bottom of the dish, basting the meat during cooking for
added flavour. When the roast is ready, let it rest in the oven for another 10-15 minutes, or wrap it in
aluminium foil.
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When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform
cooking results. Very thick pieces of meat require longer cooking times. To prevent the meat from
burning on the outside, lower the position of the wire shelf, keeping the food farther away from the
grill. Turn the meat two thirds of the way through cooking.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the
grill on which the meat is placed. Top-up when necessary.
Turnspit
Use this accessory to evenly roast large pieces of meat and poultry. Place the meat on the turnspit rod, tying
it with string if chicken, and check that it is secure before inserting the rod in the seat located on the front
wall of the oven and resting it on the respective support. To prevent smoke and to collect cooking juices,
it is advisable to place a drip-tray with half a litre of water on the first level. The rod has a plastic handle
which must be removed before starting to cook, and used at the end of cooking to avoid burns when
taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two
thirds of the way through cooking.
Rising function
It is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time
with this function is reduced by approximately one third compared to proving at room temperature
(20-25°C). Proving time for a 1 Kg batch of pizza dough is around one hour.
RECOMMENDED USE AND TIPS
