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• Place it on the shelf to obtain a crusty pizza base
(you can place a sheet of cooking paper between the shelf and the pizza to protect the oven from splashes of chee-
se).
• Place it on a baking tray to obtain a soft base.
•
Use a non-stick aluminium flan tin: the pastry:
• the pastry on the bottom will be crisper.
•This function should only be used for whole fish, cooked with herbs and white wine.
(Grilled fish or fish cooked in tinfoil require the oven to be preheated).
• Remove the joint from the refrigerator a minimum of one hour before starting cooking. The colder the meat is,
the colder it will be after cooking.
• Use an earthenware dish. Add 1 to 2 tablespoonfuls of water.
• At the end of the cooking session, leave the joint to stand for 7 to 10 min (with the meat wrapped in a sheet of
aluminium foil) before slicing it. The meat can be salted after cooking
• Use a non-adhesive aluminium baking tin: the dough will be crusty underneath.
• Remove the container from frozen quiches before placing them on the shelf.
• Remove the joint from the refrigerator a minimum of one hour before you start cooking:
• You will obtain a rare cooked joint. If you prefer your meat well cooked, use a traditional cooking function.
• Remove as much of the bard as possible as this can cause smoking.
• At the end of the cooking session, leave the joint to stand for 7 to 10 min (with the meat wrapped in a sheet of
aluminium foil) before slicing it.
• Individual biscuits and pastry snacks on the pastry tray. Place on the oven shelf.
Choux pastry should be cooked as per "Cakes" for the best results
• Remove the meat from the refrigerator a minimum of one hour before cooking:
• Choose a round and plump leg of lamb rather than one which is long and bony. Use an
earthenware dish.
• Allow the meat to stand after cooking with the leg of lamb wrapped in a sheet of aluminium paper.
• Take care to adapt the size of your dish to the quantity to be cooked in order to avoid the juices from overflowing.
• Coat the tin with butter and do not touch the inside of the tin with your fingers or the soufflé will not rise.
• Cooking on the spit: don't forget to place the dripping pan on the first level to catch all the fat.
• Cooking in a dish: you should use earthenware dishes to avoid spattering.
• Pierce the skin of poultry to avoid spitting.
•Cakes prepared in a cake tin (round or square)… and always placed on the oven shelf. It is possible to cook two
cakes in tins side-by-side.
how to use your oven
“ICS” features guide
