PRACTICAL COOKING ADVICE
Do not use any type of foil or oven liner to cover the oven bottom. These
items can trap heat or melt, resulting in damage to the product and risk of
shock, smoke or fire. Damage from improper use of these items is not
covered by the product warranty.
Some features only exist for certain models
The oven offers a wide range of alternatives which allow you to cook any type of food in the best possible way.
With time you will learn to make the best use of this versatile cooking appliance and the following directions are
only a guideline which may be varied according to your own personal experience.
Cooking on More Than One Rack
If you have to cook food using several racks, use either the “Conv Roast” mode, as these are the only modes that
allow you to do so.
When cooking delicate food on more than one rack, use the “Conv Roast” mode, which allows you to cook on 2
racks at the same time (the 2nd and 3rd from the bottom). Some examples are included in the “Practical Cooking
Advice” table.
Using the “Broil”
This multi-function oven offers you 2 different grilling modes.
Use the “Broil” mode, placing the food under the center of the grill (situated on the 3rd or 2th rack form the bottom)
because only the top heating element is turned on.
Use the bottom rack (1st from the bottom), placing the dripping pan provided to collect any sauce and /or grease
and prevent the same from dripping onto the oven bottom. When using this mode, we recommend you set the
thermostat to the highest setting. However, this does not mean you cannot use lower temperatures, simply by
adjusting the thermostat knob to the desired temperature.
Therefore the best results when using the grill modes are obtained by placing the grid on the lower racks
(see cooking table) then, to prevent fat and grease from dripping onto the bottom of the oven and smoke
from forming, place a dripping-pan on the 1st oven rack from the bottom.
Baking Cakes
When baking cakes, always place them in a preheated oven. Make sure you wait until the oven has been
preheated thoroughly. Do not open the oven door during baking to prevent the cake from dropping.
Pastry is too dry
Increase the temperature by 50℉and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 50℉.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The Pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper.
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