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Cooking in the oven - practical tips
Pastries
• When baking your pastries/cakes, we recommend using the drip pan supplied with the
device or the baking sheet placed on the rack,
•
can also use moulds and drip pans - available in stores. Place them on the rack. We
recommend using black trays for pastry - they conduct heat better and reduce cooking
time.
•
You do not need to preheat the oven if you're using the fan-assisted function. If you’re
not using the fan-assisted function, preheat the oven before placing the pastry in the
oven for baking.
• When removing your pastries/cakes from the oven, check that they are cooked using a
wooden spatula. If the mixture is cooked, the spatula will come out clean and dry.
•
We recommend leaving your pastry/cake in the oven for roughly 5 minutes after switching
it off. The cooking temperature with the fan-assisted function is approximately 20 to 30
degrees lower than conventional cooking (using upper and lower elements).
• The guidelines provided in the cooking chart below are approximate, and can be altered
depending on the experience and culinary preferences of the user.
•
If the instructions in your recipe book differ from those presented here, please follow
these instructions.
Cooking and roasting meat
•
The oven is designed to cook cuts of meat weighing in excess of 1 kg. We recommend
cooking smaller portions on the hob.
•
We recommend using heat-resistant saucepans. Saucepan handles must also be able
to withstand high temperatures.
•
using a rack or a rotisserie, we recommend placing a drip pan, containing a small quantity
of water, on the lower level.
•
Meat should normally be turned at least once, halfway through cooking. A roast joint
should also be basted, with its juices or using hot, salted water. Do not spray a roast
with cold water.
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Using the appliance
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