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Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature
settings from 180 °C to 200 °C.
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°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 grill pan/baking tray 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 the low shelf positions.
Cooking Pizza
For best results when cooking pizza, use setting
j
for “
Pizza Mode”:
• Preheat the oven for at least 10 minutes
• Use a light aluminium pizza pan, placing it on the shelf
supplied with the oven. If the baking 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 (three or four), we
recommend you add the mozzarella cheese on top
halfway through the cooking process.
• If cooking on more than one shelf (up to 2), we advise
you to use the Multi-cooking Mode
i
as the Pizza
Mode
j
would heat the bottom shelf more than the
others.
Cooking Advice
Baking Cakes
When baking cakes, always preheat the oven. Make
sure you wait until the oven has preheated thoroughly (the
red oven indicator light "E" will go out). Do not open the
oven door during baking to prevent the cake from dropping.
In general, if:
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 or use greaseproof paper.
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
I used more than one level (in the function
"ventilated oven") 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.
Pastry has dropped
Place it on a lower shelf, lower the temperature and
It is cooked well on the inside but sticky on the
Use a lower temperature setting. It is not necessary to
remove the food from all the shelves at the same time.
You used more than one shelf (in the Multi-cooking
function) and they are not all at the same cooking point.