The first time the oven is used, it may give
off smells, these are caused by residues left
by the production processes and is quite
normal.
Ensure there is adequate ventilation
in the room before performing this action.
(It is necessary to heat up the oven at the
maximum temperature for about 30-40
minutes in order to burn off these
residues).
It is perfectly normal for the oven
to smoke when first used; wait for the smoke
to stop before placing food into the oven.
ATTENTION: Always use the oven with the
oven door closed.
The oven is fitted with: a grill shelf for cooking
food in oven dishes or for placing directly on
the grill shelf itself, a drip-tray for cooking
sweets, biscuits, pizzas, etc., or for collecting
juices and fats from food cooked directly on
the grill shelf.
Note: The following tables provide a guide
for cooking some of the most popular dishes.
The cooking times recommended in these
tables are approximate. After a few attemps,
we are sure that you will be able to adjust the
times to get the results you want.
Conventional cooking table
GB
Before the first use of the oven
Dish Temp. °C. Minutes
Fish 180-240 acc. to size
Meat
Roast
beef 250 30 per kg.
Roast veal 200-220 30 per kg.
Chicken 200-240 50 about
Duck and goose 220 acc. to weight
Leg of mutton 250 30 per kg.
Roast pork 250 60 per kg.
Soufflés 200 60 per kg.
Sweets (pastries)
Tea-cake 160 50-60
Sponge finger 160 30-50
Shortcrust pastry 200 15
Puff pastry 250 15
Fruit flan 200-220 30
Meringues 100 60
Quiches, etc. 220 30
Quick sponge 120-140 60
Buns 160-180 45
USING THE ELECTRIC OVEN
6
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