Cooking Pizza
When cooking pizza use of the fan forced modes is common:
Lower,upper heating element with fan or Turbo back heater fan forced
Preheat the oven for about 7-10 minutes.
Use a light aluminium pizza pan, placing it on the shelved supplied with the oven.
If the tray is used, 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, it is recommended that the cheese be placed
on top halfway through the cooking process.
Cooking Fish and Meat
Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white
meat, fowl and fish, use low temperature settings (150℃-220℃). For red meat that should be
well done on the outside while tender and juicy in the inside, it is a good idea to start with
a high temperature setting (200℃-220℃) for a short time, then turn the oven down
afterwards. In general, the larger the roast, the lower the temperature setting to allow cook
the food from inside. Place the meat on the centre of the rack and place the tray/dripping
pan beneath it to catch the fat.
Make sure that the shelves and trays are properly inserted and in the centre of the oven. If
you would like to increase the amount of heat from below, use the low rack heights. For
savory roasts, especially duck and wild game meats, dress the meat with lard or bacon on
the top. Cooking times may vary according to the nature of the foods, its homogeneity and
volume.
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