OVEN COOKINGS
For a perfect cooking it is necessary
to pre-heat the oven to the preset
cooking temperature. Only very fat
meat can be placed into a cold oven.
To minimse food splashes into the
oven (which can sometimes produce
smoke) deep baking dishes are
recommended.Use instead high-
edged containers, preferably terra-
cotta containers, put on the grate at
about half the height of the oven. The
table shows some examples of how to set the thermostat and the cooking time. The
cooking times vary according to the type of food, its homogeneity and volume. We
are sure that, after a few endeavours, the experience will suggest possible variations
to the values shown on the table.
Practical hints to save energy
The oven can be switched off some minutes before cooking end; the residual tem-
perature is enough to complete cooking. Open the oven door only when it is abso-
lutely necessary; to check the cooking phase, look through the glass (the oven lamp
is always on).
General Advice
The oven offers various kinds of heating:
• the traditional heating for the cooking of special roasts
• the fan forced heating for the cooking of cakes, biscuits and similar.
If thefan forced cooking is chosen, it is recommended to take advantage of it for
cooking of roasts on more shelves or for the preparation of complete menus, with
time and energy economy.
Fan Assisted
A continuous circulation of warm air is created, which allows food to be placed and
cooked on different shelves at the same time. The oven will reach the preset tem-
perature in a very short time.
Traditional cooking
It is especially suitable for the cooking of meats/poultry that requires long, slow
cooking as well as for the cooking of bread and sponge cakes.
It is advisable to insert the food to be cooked into the oven when this is reached the
cooking temperature, that is to say when the pilot light of the termostat estinguishes.
Instructions for Cooking
22
To Next Page
Loading...
Need help?
General
