Oven Cooking
For perfect cooking it is necessary to pre-heat the oven to the preset cooking temperature. Use deep containers
or trays as baking-pan for roasts placed in the middle rack, to minimum possible soling of the oven cavity from
fat splashes, sauce burning and smoke production. The table shows some examples of how to set the thermostat
and the cooking time. The cooking times vary according to the type of food, its homogeneity and volume. Use
these suggestions as a guide only.
Practical hints to save energy
The oven can be switched off some minutes before cooking end; the residual temperature is enough to complete
cooking. Open the oven door only when it is absolutely necessary; to check the cooking phase, look through the
glass door(the inner cavity light is always on).
Pieces of general advice
The oven offers various kind of heating:
1. The traditional heating for the cooking of special roasts
2. The ventilated heating for the cooking of cakes, biscuits and similar.
If the ventilated heating is chosen, it is recommended to take advantage of it by cooking on more levels to
prepare a complete menu, to save time and energy.
Regenerating
The defrosting takes place in the same way as it is at room temperature, but with more rapid speed.
Ventilated heating
By this function a continuous circulation of warm air is created, suitable for the cooking on multiple levels. The
oven will reach the preset temperature in a very short time.
Traditional heating (the upper and lower heating element operate)
It is especially suitable for the cooking of game and as well as for the cooking of bread and sponge cakes.
It is advisable to place food into the oven after preheating it, when the oven reaches the set temperature the
indicator light extinguishes.
Grill Cooking (the two upper heating elements works)
To cook with the grill, pre-heat the oven for about 5 minutes. During grill operation the heat comes from above;
and is suitable for thin cuts meat and for toasts. The table shows some examples of cooking times and shelf
positions. The cooking times vary according to the type of food, its homogeneity and volume.
Cooking Of Pastry
The air circulation of the oven assures an instantaneous and uniform heat distribution. More trays can be
inserted into the oven together with the pastries, taking care not to use the top level. Together with the pastry,
other foods can be cooked at the same time (fish, meat, etc.), provided they can be cooked at the same
temperature.
Gratinating (use either the inner upper element or both inner outer upper elements)
“Gnocchi alla romana”, polenta pasticciata, rice, lasagnas, noodles and vegetables dressed with béchamel are
typical preparation for this type of cooking.
