USING THE OVEN
Simultaneous cooking with circulating heat
Examples of similar dishes
cooked together.
On two levels: 2 tarts, 2 sponge cakes, 2 pizzas, 4 fruit
cakes.
- It is recommended that you
place your dishes in the oven
after having preheated it at the
cooking temperature while it is
empty.
Additional information
Several dishes (similar or different) can be cooked at the same time
without any contamination of smell or taste, provided they require the
same temperature. The dishes cooked can require different lengths of
cooking.
Note: The table shows the cooking time for a single dish. When
cooking several dishes together, increase this cooking time by 10 to
20 minutes.
Depending on the dishes you are cooking, you will possibly need to
acquire additional accessories.
Roasting joints
Allow all joints to sit at room temperature for at least 1 hour before
roasting. Remove any excess fat to prevent smoke and smells.
1 - If your meat is cooked throughout without being sealed on
the outside:
•You should instead use the or function.
•Bring the food closer to the grill.
•Do not preheat in function.
•Preheat to 240º for 15 to 20 minutes in the
function and then return to the recommended temperature
when placing your dish in the oven.
•Increase the thermostat setting.
2 - If your meat is excessively sealed on the outside and not
sufficiently cooked inside:
•You should instead use the or functions.
•Move the meat further away from the grill in or functions.
•Preheat for a shorter time.
•Reduce the thermostat setting.
3 - If your oven is particularly dirty, you have been cooking at
too high a temperature:
•Reduce the thermostat setting.
•Please see note (A) on the other side.
•Do not cook in the dripping pan in the function.
4 - Cooking time
•Beef joint from 25 to 35min for 1 kg
•Pork roast from 60 to 70min for 1 kg
•Veal roast from 60 to 70min for 1 kg.
Baking cakes
1 - If the top is dark while the underneath is still very light, your
dish requires more heat from below:
•You should instead use the or functions.
•Move the cake further down in the oven.
•Use a dark baking tin.
•Reduce the thermostat setting.
2 - If the top is light and the underneath is dark, your dish is
receiving too much heat from below:
•Move the cake further up in the oven.
•Use a dark baking tin.
•Reduce the thermostat setting.
3 - If the outside is overcooked while the inside is not cooked
enough, or if your dish does not cook uniformly all over, then
you are cooking at too high a temperature.
•Reduce the thermostat setting.
•Increase the cooking time.
4 - If the outside is too dry even though its colour is fine, you
have cooked the dish for too long or at a temperature which
is too low:
•Reduce the cooking time.
•Increase the thermostat setting.
CHOICE OF BAKING TINS for PASTRIES:
Avoid bright shiny tins: they reduce the cooking effect, this is longer
and preheating the oven is vital. Certain thick cakes (ex: fruit cake)
may then be insufficiently cooked inside. You should instead use
baking tins made from black sheet metal which absorb heat well and
transfer it to the cake mixture ensuring top-quality cooking. Tins
covered with anti-adhesive materials allow for easy removal of the
contents, uniform cooking and an attractive colour for the cakes. You
can also use greaseproof paper. This effectively protects the walls of
the tins and the top of the pastry tray from acid stains (from tomatoes
etc, when cooking pizza for example).
When compared to the temperatures shown in recipe books for tradi-
tional cooking, cooking carried out in positions using the fan should
be at a temperature reduced by 20 to 25º C for pastries and 30 to 60º
C for meats. The cooking time should then be increased by 5 to 15
minutes.
All reproduction prohibited
Shelf
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Bottom
of oven
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