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Practical Cooking Advice
The “Chefs” cooker offers a wide range of alternatives
which allows you to cook any type of food in the best
possible way. Various functions allow heat to be directed
as required: upward, downward or evenly and with the
required intensity. With time, you will learn to make the
best use of this versatile cooker. The following indications
are only approximate and may be varied according to your
own personal experience.
Pre-heating
Should it be necessary to pre-heat the oven, generally
speaking for any leavened food, it is advisable to use the
ventilated oven which allows the required temperature to
be reached in a shorter time as well as saving energy.
Once the food has been put into the oven, you can proceed
with the most suitable cooking process.
Cooking on one or more shelves
Should you need to use more than one shelf, use only
function 3 “ventilated oven” which is the only solution
for this process. The three central shelves are to be used,
since the top and bottom shelves receive too much hot air
which could cause delicate food to burn. When three
shelves are used at the same time, food on the middle
shelf cooks more slowly and so should be left in the oven
for a few more minutes. If you are using three shelves to
cook a complete meal, use the middle shelf for the dish
which requires a lower temperature (usually the dessert).
Using the grill
The 7 programms cooker offers 3 different grilling functions.
Use position 4 “grill” for small portions consumption
in this position is only 1200 W, but allows small portions
such as toasted sandwiches, frankfurters etc... to be
cooked perfectly. Place the food in the middle of the grill
since only the central part of the upper heating element is
on. Food which in any corner of the grill will not be cooked.
Position 5 “The double grill” allows food to be cooked
in all parts of the grill. Use this function when food is evenly
distributed and you want it all evenly browned. Position 6
“The Gratin oven” is extremely useful for quick cooking.
Grill heat is distributed thus browning food whilst cooking
the inside. Allows large pieces of meat and poultry to be
cooked without using the turn-spit. It can also be used for
finishing the cooking process of food which needs to be
browned, as for example baked pasta.
Grilling should normally be carried out with the door closed
to obtain the best results and save energy (about 10%). A
grill pan should be placed under the grid to catch grease
dripping.
Baking Pastries
When baking pastries, always place them in the oven after
it has been preheated. Make sure you wait until the oven
has been preheated thoroughly (the red "L" light will turn
off). Do not open the door while the pastry is cooking in
order to prevent it from dropping. Batters must not be too
runny, as this will result in prolonged cooking times. In
general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the 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.
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 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°C-175°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 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
low rack heights. For savory roasts (especially duck and
wild game), dress the meat with lard or bacon on the top.