Cooking Guide 11
Important
Select the correct shelf location for food being cooked.
Make sure dishes will fit into the oven before you switch it on.
Keep edges of baking dishes at least 40mm from the side of the oven. This allows free circulation of heat
and ensures even cooking.
Do not open the oven door more than necessary.
Do not place foods with a lot of liquid into the oven with other foods. This will cause food to steam and not
brown.
After the oven is turned off it retains the heat for some time. Use this heat to finish custards or to dry bread.
Do not use a lot of cooking oil when roasting. This will prevent splattering oil on the sides of the oven and
the oven door.
When cooking items that require a high heat (e.g. tarts), place the cooking dish on a scone tray in the
desired shelf position.
For sponges and cakes use aluminum, bright finished or non-stick cookware.
If the oven must be preheated (generally this is the case when cooking leavened foods) the ＂Ventilation
mode＂as possible in order to save on energy
Always use the grill with the oven door closed. This will allow you both to attain excellent results and to save
energy
Always clean the grill/oven dish after every use. Excessive fat build up may cause a fire.
Cooking Pizza
For best results when cooking pizza use the Ventilation mode:
Preheat the oven for at least 10 minutes;
Use a light aluminium pizza pan, placing it on the broiler supplied with the oven. If the dripping-pan is used,
this will extend the cooking time, making it difficult to get a crispy crust;
Do not open the oven door frequently while the pizza is cooking;
If the pizza has a lot of toppings (three of four), it is recommended that the mozzarella cheese be placed on
top halfway through the cooking process;
Cooking Fish & Meat
Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat, chicken and
fish, use low temperature settings (150°C - 220°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 dripping 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 savoury roasts (especially duck and wild game),
dress the meat with lard or bacon on the top.
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