Instructions for the user
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8.1.3
Advice for cooking desserts and biscuits
• Use dark metal moulds for desserts: they help to absorb the heat better.
• The temperature and the cooking duration depend on the quality and
consistency of the dough.
• Check whether the dessert is cooked all the way through: at the end of the
cooking time, put a toothpick into the highest point of the dessert. If the
dough does not stick to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes out of the oven, on the next occasion
reduce the set temperature by about 10°C, selecting a longer cooking time if
necessary.
8.1.4
Advice for defrosting and proving
• We recommend positioning frozen foods in a lidless container on the first
runner of the oven.
• The food must be defrosted without its wrapping.
• Lay out the foodstuffs to be defrosted evenly, not overlapping.
• When defrosting meat, we recommend using a rack positioned on the
second runner with the food on it and a tray positioned on the first runner. In
this way, the liquid from the defrosting food drains away from the food.
• The most delicate parts can be covered with aluminium foil.
• For successful proving, a container of water should be placed in the bottom
of the oven.
8.1.5
Advice for cooking with the Grill and the Fan-assisted grill
• Using the Grill function
, meat can be grilled even when it is put into the
oven cold; preheating is recommended if you wish to change the effect of
the cooking.
• With the Fan-assisted grill function
, however, we recommend that you
preheat the oven before grilling.
• When using the Fan-assisted Grill
function, you are advised never to
set the temperature above 200°C.
We recommend placing the food at the centre of the rack.
