5
Practical Cooking Advice
When using the oven, only one rack or drip pan should be
used at a time. The rack or pan should be inserted into
the bottom or top guides depending on whether the food
needs more heat from the top or bottom.
Preheating
If the oven must be preheated (this is generally required
for leavened foods), we recommend using the
"conventional" oven feature which makes it possible to
reach the temperature desired in a very short time. After
the oven has been preheated, the red indicator light (E)
will turn off. At this point, you can select the most suitable
setting to cook the dish.
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
°
C-175
°
C). 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
°
C-220
°
C) 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 drip 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.
Cooking Pastries
Always preheat the oven when cooking pastries. Do not
open the door in order to prevent the pastry from dropping.
The batter or dough should not be too liquidy so that the
cooking time is not excessive. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
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.
Before cleaning your oven, or performing maintenance,
disconnect it from the power supply.
To extend the life of your oven, it must be cleaned
frequently, keeping in mind that:
•
The self-cleaning panels (if present) and the enameled
parts should be washed with warm water - abrasive
powders and corrosive substances should be avoided;
•
The inside of the oven should be cleaned immediately
after use with warm water and soap; the soap should
be rinsed away and the interior dried thoroughly;
•
Stainless steel can be stained if it remains in contact
with agressive detergents (containing phosphorus) or
water with a high lime content. We recommend that
you rinse these parts thoroughly and dry them well
after cleaning. It is also a good idea to dry any water
spills;
•
Never line the bottom of the oven with aluminium foil
because the buildup of heat will not only impede the
cooking process, but could also damage the enamel.
How to Keep Your Oven in Shape
Replacing the Lamp in the Oven
•
Cutoff the supply of power to the oven by turning off
the omni-polar switch connecting it to the mains, or by
removing the plug if it is accessible;
•
Unscrew the glass cover attached to the lamp holder;
•
Unscrew the lamp and replace it with another high-
temperature lamp (300
°
C) with the following
characteristics:
- Voltage: 230/240 V
- Wattage: 25W
- Socket: E14
•
Remount the glass cover and reconnect the appliance
to the power supply.
