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Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the
cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.
I used more than one level and they are not all at
the same cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.
Cooking pizza
For best results when cooking pizza, use the "2. Pizza
” Cooking Mode:
• Use a light aluminium pizza pan, placing it on the broiler
supplied with the oven. If the dripping pan is used, this
will extend cooking times, 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), it is
recommended that the mozzarella cheese be placed
on top halfway through the cooking process.
• If cooking on more than one rack (up to 3), we advise
you to use the "3. Ventilation " Cooking Mode, as
the "2. Pizza " Cooking Mode would heat the
bottom rack more than the others.
Cooking Fish and Meat
The 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°C-175°C). For red meat
that should be well done on the outside while tender and
juicy on the inside, it is a good idea 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 rack and place the dripping pan
beneath it to catch the fat. Make sure that the rack 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 the
lower rack heights. For savoury roasts (especially duck
and wild game), dress the meat with lard or bacon on the
top.