Hints and tips for using the oven
Conventional cooking
Heat comes from the top and from the bottom, therefore it is preferable to use the central runners. If cooking requires more heat from the top or from the bottom use the top or the bottom runners. Fan cooking
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Fan cooking
The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself. Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves (See figure aside). Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another. The possibility of cooking on several shelf heights means that you can cook several different dishes at the same time and up to three tins of biscuits and mini pizzas to be eaten immediately or subsequently deep frozen. Naturally the oven can also be used for cooking on just one shelf. In this case you should use the lowest set of runners so that you can keep an eye on progress more easily. In addition, the oven is particularly recommended for sterilizing preserves, cooking home-made fruit in syrup, and for drying mushrooms or fruit.
When food is heated, it produces steam in the same way as a boiling kettle does. When steam comes in contact of the oven door glass, it will condense and produce water droplets. To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven pre-heating (about 10 minutes) will then be necessary before anycooking. We recommend you to wipe away condensation after each use of the appliance. Always cook with the oven door closed.
Grilling
When grilling meat or fish, spread a little oil on them and always place them on the oven grid. The shelf level depends on the thickness of the food. Always place the dripping pan at the lowest level, with some water in it, to avoid smoke and unpleasant smells.
Cookware
� � � Use any oven proof cookware which will withstand temperatures of 230°C. Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.
Condensation and Steam
The oven is supplied with an exclusive system which produces a natural circulation of air and the constant recycling of steam. This system makes it possible to cook in a steamy environment and keep the dishes soft inside and crusty outside. Moreover, the cooking time and energy consumption are reduced to a minimum. During cooking steam may be produced which can be released when opening the oven door. This is absolutely normal. However, always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release.
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and underneath browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and underneath browning. 11
