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Recommended use and tips
Meat
- Use any kind of oven tray or pyrex dish suited to the size of the piece of meat being cooked. For roast
joints, it is best to add some stock to the bottom of the dish, basting the meat during cooking for added
flavour.
Take great care, as this procedure generates very hot steam. When the roast is ready, let it rest in the
oven for another 10-15 minutes, or wrap it in aluminium foil.
- When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform
cooking results. Very thick pieces of meat require longer cooking times. To prevent the meat from
burning on the outside, lower the position of the wire shelf, keeping the food farther away from the
grill. Turn the meat two thirds of the way through cooking, taking care to avoid the steam when opening
the oven door.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under
the grill on which the food is placed. Top-up when necessary.
Tips for dishes cooked using the traditional functions
Rotisserie (only in some models)
Use this accessory to roast large pieces of meat and poultry. Fit the cradle on the second shelf level. Place
the meat on the rotisserie rod, tying it with kitchen string in the case of poultry, then secure both ends of
the meat with the two purpose-designed forks, ensuring the meat is secure on the rod. Insert the rod in the
aperture on the front wall of the oven and rest it on the support. To prevent smoke and to collect cooking
juices, it is advisable to place the drip-tray with at least half a litre of water on the first shelf. The rod has a
plastic handle which must be removed before starting cooking, and which can be used at the end of
cooking to avoid burns when taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two
thirds of the way through cooking.
Rising function (present only in specific models)
It is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time
with this function is reduced by approximately one third compared to proving at room temperature
(20-25°C). Proving time for a 1 Kg batch of pizza dough is around one hour.
Artisan steam functions
It is advisable to always start the cooking of breaded foods (e.g. fish fillets) with the oven cold.
Recipe
Shelf
(from bottom)
Recommended cooking
temperature (°C)
Recommended end
temperature for
meat probe (°C)
Roast beef rare 2/3 200 - 220 48
Roast beef medium 2/3 170 - 190 60
Roast beef well done 2/3 170 - 190 68
Roast turkey 1/2 150 - 170 75
Roast chicken 2/3 200 - 210 83
Roast pork 2/3 170 - 190 75
Roast veal 2/3 160 - 180 68
