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When using the oven, only one rack or drip pan should be
used at a time. The rack or pan should be inserted into
the bottom or top guides depending on whether the food
needs more heat from the top or bottom.
Preheating
If the oven must be preheated (this is generally required
for leavened foods), we recommend using the
"conventional" oven feature which makes it possible to
reach the temperature desired in a very short time. After
the oven has been preheated, the red indicator light (I)
will turn off. At this point, you can select the most suitable
setting to cook the dish.
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 drip 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.
Cooking Pastries
Always preheat the oven when cooking pastries. Do not
open the door in order to prevent the pastry from dropping.
The batter or dough should not be too liquidy so that the
cooking time is not excessive. 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 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.
Using the Grill
Grilling may be carried out with a two stage heating
element situated in the top of the oven chamber. The
centre, or the complete area of the grill can be selected
by turning the oven control knob (M) in a clockwise
direction to align the symbols ( for the centre,
for the complete area) with the mark on the control panel.
The variable temperature control (O) is positioned to right
of the oven knob. This knob will provide varying grill
temperatures when rotated from “max” to “min” and may
be adjusted to vary the level of heat at any time during the
grilling operation.
To operate the grill
1. Turn the oven control knob (M) clockwise until the
required grilling symbol is in line with the mark on the
control panel. The element is now “on”.
2. The variable grill control (O) can now be operated to
select the required heat.
When utilizing the grill, place the rack at the lower levels
(see cooking table). To catch grease or fat and prevent
smoke, place a drip pan at the bottom rack level.
Cooking advice