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COOKING OF PASTRY
The air circulation of the oven assures an instantaneous and uniform heat distribution.
The pre- heating of the oven is no longer necessary. However for specially delicate pastry
the oven can be pre-heated.
More trays can be inserted into the oven together with the pastries, taking care not to use
the first grid starting from above. Together with the pastry, also other products of different
nature can be cooked at the same time (fish, meat, etc.) without any transmission of smel-
ls and flavours.
These multiple cookings can be carried out only provided that, although having different
cooking times, the products to be cooked have the same cooking temperature.
GRILL
By this term is meant the surface browning of food, often forecooked, when, after being
introduced into the oven, it takes a golden-brown and crisp aspect.
“Gnocchi alla romana”, polenta pasticciata”, rice, lasagnas, noodles and vegetables dres-
sed with bechamel are typical preparation for this type of cooking.
DEFROSTING
The defrosting takes place in the same way as at room temperature, but with the advanta-
ge that is much more rapid. The ten hours of the refrigerator are reduced to an hour for a
kilogram of meat. Put the product, in its packing on a dish. Setting the selector to defrost,
place product in the oven.
COOKING TIMES
The table shows some examples for the adjustment of the temperature and the cooking
time.
The cooking times can vary according to the type of food and its weight.
We are sure that, after a few endeavours, the experience will suggest possible varia-
tions to the values shown on the table.
REMARK:
• The times indicated in the table refer to the cooking of one food only. For more
than one food, the cooking times should be increased by 5 - 10 minutes.
INSTRUCTIONS FOR COOKING
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