60
Cooking with the multifunction oven
This type of oven enables to carry out
normal cooking, hot air convection
cooking and cooking with grill heater and
hot air fan combination; in this manner it
is possible to obtain the most suitable type
of cooking.
Normal cooking
Heat comes from the top and from the bottom,
therefore it is preferable to use the central
runners.
If cooking requires more heat from the top or
from the bottom use the top or the bottom
runners.
Convection cooking
The food is cooked by means of preheated air
force blown evenly round the inside of the
oven by a fan set on the rear wall of the oven
itself.
Heat thus reaches all parts of the oven evenly
and fast and this means that you can simulta-
neously cook different types of foods
positioned on the various oven shelves.
Convection cooking ensures rapid elimination
of moisture and the dryer oven environment
stops the different aromas and flavours from
being transmitted from one food to another.
The possibility of cooking on several shelf
heights means that you can cook several differ-
ent dishes at the same time and up to three
tins of biscuits and mini pizzas to be eaten
immediately or subsequently deep frozen.
Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that
you can keep an eye on progress more easily.
In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Some hints
For baking cakes
Cakes require a moderate temperature
(normally between 150 and 200
°
C). In
addition, the oven must be heated up
beforehand - for about 10 minutes.
The oven door should not be opened before at
least 3/4 of the set cooking time is up.
Normal short pastry dough should be cooked
in a mould or tin for 2/3 of total cooking time
required and then garnished as desired before
being cooked completely.
Clearly, the remaining cooking time depends
on the type of garnish used (jam, fruit, etc.).
Care should be taken to ensure that any dough
and cake mixes are of the right consistency
since an unduly moist mix lengthens cooking
time unnecessarily. The raw dough or mix
should therefore be fairly difficult to detach
from the spoon or beater.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in an
extra shelf between the two lower shelves (Fi-
gure 3).
For cooking meat and fish
Meat cooked in the oven should weigh at least
1 kg to prevent it from becoming too dry dur-
ing cooking. Very tender red meat to be
cooked rare, i.e. well cooked on the outside
but extremely juicy inside, requires
high-temperature cooking (200-250
°
C).
White meat, poultry and fish instead require
low-temperature cooking (150-175
°
C).
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.
Otherwise they should be added during the
last half hour. A simple way of checking
whether meat is done or not is to press it with
