For perfect roasting, the oven has to be pre-heated to the pre-set cooking
temperature. Only very fatty meat can be cooked with the oven starting from cold.
Never use shallow pans or the drip-tray as pans for roasts, to dirty the walls of the
oven as little as possible, avoid the fat splattering, the juices burning quickly and
smoke being produced.
Ventilated heating
This function creates a continuous circulation of hot air that allows simultaneous
cooking on two shelves. The temperatures are below traditional ones.
Traditional heating
This is particularly suitable for roasting game and baking bread and sponge cakes. It
is a good rule to put the food to be cooked in the oven when it has reached the
cooking temperature, i.e. when the thermostat light goes off
COOKING TIMES
The table shows some examples of the thermostat setting and cooking time. The
cooking times can vary depending on the nature of the food, its evenness and its
volume. We are sure that your experience will soon suggest possible variations to
the values shown in the table.
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