pastry is cooking in order to prevent it from dropping.
Batters must not be too runny, as this will result in prolonged cooking times. In general:
Pastry is too dry
Increase the temperature by 10
℃
and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10
℃
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour.
I used more than one level and they are not all at the same cooking point
Use a lower temperature setting. It is not necessary to remove the food from all the racks at the
same time.
Cooking Pizza
For best results when cooking pizza use the
＂
Fan mode
＂：
●
Preheat the oven for at least 10 minutes;
●
Use a light aluminium pizza pan, placing it on the broiler supplied with the oven. If the dripping-pan is
used, this will extend the cooking time, making it difficult to get a crispy crust;
●
Do not open the oven door frequently while the pizza is cooking;
●
If the pizza has a lot of toppings (three to four), it is recommended that the mozzarella cheese be placed
on top halfway through the cooking process;
Cooking Fish and Meat
Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat, fowl and
fish, use low temperature settings (150
℃
-220
℃
). 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 rack and place the dripping pan beneath it to catch the fat.
Make sure that the rack 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 savory roasts (especially duck and wild game),
dress the meat with lard or bacon on the top.
