Smeg FS9010XS Manual page 19

Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: they help to
absorb the heat better.
• The temperature and the cooking time
depend on the quality and consistency
of the dough.
• To check whether the dessert is cooked
right through: at the end of the cooking
time, put a toothpick into the highest point
of the dessert. If the dough does not stick
to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes
out of the oven, on the next occasion
reduce the set temperature by about
10°C, selecting a longer cooking time if
necessary.
• While cooking desserts or vegetables,
excessive condensation may form on the
glass. In order to avoid this, open the
door very carefully a couple of times
while cooking.
Advice for defrosting and proving
• Place frozen foods without their
packaging in a lidless container on the
first shelf of the oven.
• Avoid overlapping the food.
• To defrost meat, use the rack placed on
the second level and a tray on the first
level. In this way, the liquid from the
defrosting food drains away from the
food.
• The most delicate parts can be covered
with aluminium foil.
• For successful proving, a container of
water should be placed in the bottom of
the oven.
Use
21