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3.8 Cooking advice
General advice
• Use a fan assisted function to achieve
consistent cooking at several levels.
• It is not possible to shorten cooking times
by increasing the temperature (the food
could be overcooked on the outside and
undercooked on the inside).
• For the same total weight, cooking time
will be greater for cooking a whole
piece than when it is cut into smaller
pieces.
Advice for cooking meat
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• Use a meat thermometer when roasting
meat, or simply press on the roast with a
spoon. If it is hard, it is ready; if not, it
needs another few minutes cooking.
Advice for cooking with the Grill
• Meat can be grilled even when it is put
into the cold oven or into the preheated
oven if you wish to change the cooking
effect.
• When using the Fan with grill function,
we recommend that you preheat the
oven cavity before grilling.
• We recommend placing the food at the
centre of the rack.
Advice for cooking cakes/pastries and
biscuits
• Use dark metal moulds: they help to
absorb the heat better.
• The temperature and the cooking time
depend on the quality and consistency
of the dough.
• When cooking on multiple levels, food
should preferably be positioned on the
second and fourth shelves; increase
cooking time by a few minutes and only
used fan functions.
• To check whether the cake is baked right
through: at the end of the cooking time,
put a toothpick into the highest point of
the same cake. If the dough does not
stick to the toothpick, the cake is cooked.
• If the cake goes flat when it is taken out
from the oven, on the next occasion
reduce the set temperature by about
10 °C, selecting a longer cooking time if
necessary.
• The cooking time for meringue and
beignets will vary depending on the size.
Advice for defrosting and proving
• Place frozen food without their
packaging in a lidless container on the
first shelf of the oven cavity.
• Avoid overlapping the food.
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