45
COOKING ADVICE
STERILIZATION
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position
b. Set the thermostat knob to position
175 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the ther-
mostat knob to position 125 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
ROASTING
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the oven door closed and the thermostat knob must be regulated between 50°C
and 200°C max.
For correct use see chapter “USE OF THE GRILL”.
Recommended for:
Intense grilling action for cooking with the broiler; browning, crisping, “au gratin”, toasting, etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
REGENERATION
Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes.
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The FAN consents a simultaneous het-
erogeneous cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours together.
This is possible since the fats and
vapours are oxidized while passing
through the electrical element and there-
fore are not deposited onto the foods.
The only precaution to follow are:
– The cooking temperatures of the differ-
ent foods must be as close to as possi-
ble, with a maximum difference of 20°
- 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
The time and energy saved with this type
of cooking is obvious.
