11
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 simulta-
neously cook different types of foods
positioned on the various oven shelves (fig. 6).
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 differ-
ent dishes at the same time and up to three
Fan cooking
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.
Thermal grilling
When using this function, select a
maximum temperature of 200°C.
When using this cooking function, select a
maximum temperature of 200°C.
The full grill element and the oven fan operate
alternately, circulating hot air around the food.
The need to check and turn food is reduced.
With the exception of toast and rare steaks,
you can thermal grill all the foods you would
normally cook under a conventional grill.
Fig. 6
FO 0351
