16
Using your Freestanding Cooker
Practical Cooking Advice
The oven offers a wide range of alternatives that allow you to cook any type of food in the best possible way.
With time, you will learn how to make the best use of this versatile cooking appliance. 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
place the food under the centre of the grill (situated on the 3rd or 4th rack from
the bottom) due to the central part of the top heating element being active.
Please use the grill pan set provided to ensure that there is no unwanted spillages formed inside your oven.
When using this mode, we recommend that you set the thermostat to the highest setting. However, this does
not mean that you cannot use lower temperatures, by simply 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.
Baking Cakes
When baking cakes, always place them in a preheated oven. Make sure you wait until the oven has been
preheated thoroughly. To prevent cake from dropping/sinking – do not open the oven door during baking.
If Cake / Pastry is too dry
Increase the temperature by 10
℃
and reduce the cooking time.
If Cake / Pastry has dropped
Use less liquid or lower the temperature by 10
℃
.
If Cake / Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
If Cake / Pastry is cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
If Cake / 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 a 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 centre 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 centre of the oven. If you would like to increase the amount
of heat from below, use the low rack heights. For savoury roasts (especially duck and wild game), dress the
meat with lard or bacon on the top.
