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GB
OVEN COOKINGS
For a perfect cooking it is necessary to pre-heat the oven to the preset cooking tempera-
ture.
Only vary fat meat can be placed into a cold oven. Never use low-edged containers nor
trays as baking-pan for roasts (fig. 7), in order to soil the minimum possible the walls of
the oven, thus preventing fat splashes, sauce burning and smoke production. Use instead
high-edged containers, preferably terracotta containers, put on the grate at about half the
height of the oven. The table shows some examples of how to set the thermostat and the
cooking time. The cooking times vary according to the type of food, its homogeneity and
volume. We are sure that, after a few endeavours, the experience will suggest possible
variations to the values shown on the table.
Practical hints to save energy
The oven can be switched off some minutes before cooking end; the residual temperatu-
re is enough to complete cooking. Open the oven door only when it is absolutely neces-
sary; to check the cooking phase, look through the glass (the oven lamp is always on).
GRILL COOKINGS
To cook on the grill or on the grate, pre-heat the oven for about 5 minutes. During grill ope-
ration the heat comes from above; it is based on the infrared radiation and is fit for low
thickness meat and for toasts. The meat and the fish to be grilled are to be slightly oiled
and always placed on the grate; this is to be arranged on the nearest or on the farthest
guide from the grill element, according to the thickness of the meat to be cooked. The
table shows some examples of cooking times and food positions. The cooking times vary
according to the type of food, its homogeneity and volume.
Besides the door of the oven
should be kept ajar to give free way to the vapours, inserting the heat shelter
(fig. 8 for models equipped with heat shelter) and always positioning the tray under
the grate to prevent fat dripping.
Caution: Remove the heat shelter only when it is cold.
Prudence is recommended when using the grill: keep children away.
USE OF THE ROASTING-JACK
Spit the food to be roasted, taking care that the food is tightly hold between the two forks,
balance food well in order to avoid useless stress on the roasting-jack motor. Insert the
bar of the roasting jack into the hole of the driving shaft on the oven wall, making sure of
the good insertion of the rear extremity.
Lean the whole on the supporting grate by means of the collar of the bar of the roasting
jack placed near the handgrip (fig. 9). Put the drops-pan onto the lower guide. Remove
the handgrip of the bar during cooking. The handgrip only serves to facilitate the extrac-
tion of the food at cooking end.
Leave the oven door ajar fixing the heat shelter
(fig. 8 for models equipped with heat shelter) and turn the grill on.
With this type of
use, when the thermostat disconnects the resistance (as the preset temperature has been
reached), the roasting-jack motor stops turning as well, and will restart when connecting
the resistance.
INSTRUCTIONS FOR COOKING
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Содержание Static Oven
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