49
Hints and tips for using the oven
Always cook with the oven door
closed.
The oven is supplied with an exclusive
system which produces a natural
circulation of air and the constant
recycling of steam. This system makes
it possible to cook in a steamy
environment and keep the dishes soft
inside and crusty outside. Moreover, the
cooking time and energy consumption are
reduced to a minimum. During cooking
steam may be produced which can be
released when opening the oven door.
This is absolutely normal.
However, always stand back from the
oven when opening the oven door
during cooking or at the end of it to
allow any build up of steam or heat
to release.
Conventional 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.
Fan 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 simultaneously cook different types
of foods positioned on the various oven
shelves (fig.4). Fan 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
different 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.
Grilling
When grilling meat or fish, spread a little oil
on them and always place them on the oven
grid. The shelf level depends on the
thinckness of the food. Always place the
dripping pan at the lowest level, with some
water in it, to avoid smoke and unpleasant
smells.
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.