Use and Care
Cooking pizza
For best results when cooking pizza:
· Preheat the oven for at least 10 minutes.
· Use a light aluminum pizza pan, placing it on the shelf supplied
with the oven. Don’t use the dripping pan since this will extend
the cooking time, making it difficult to get a crispy crust.
· Do not open the oven door frequently while the pizza is cooking;
· If the pizza has a lot of toppings (three or four), we recommend
you add the mozzarella cheese on top halfway through the
cooking process.
· For best results, only use one shelf at a time, but if you want to
cook on two shelves, use the 2nd and 4th racks from the bottom
with a temperature of 220°C and swap them halfway through
cooking.
Cooking fish and meat
When cooking white meat, fowl and fish, use a temperature setting
from 180°C to 200°C.
For red meat that you want well done on the outside while tender
and juicy in the inside, it is best to start with a high temperature
setting (200°C-220°C) for a short time, then turn the oven down
afterwards.
In general, the larger the roast, the lower the temperature setting.
Place the meat on the centre of the shelf and place the dripping
pan beneath it to catch the fat.
Make sure that the shelf is inserted so that it is in the centre of the
oven. If you would like to increase the amount of heat from below,
use a lower shelf height. For savoury roasts (especially duck and
wild game), dress the meat with lard or bacon on the top.
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