Cooking Pizza - IAG IOM75S User Manual

Practical Cooking Advice

Cooking Pizza

For best results when cooking pizza use the "Ventilation mode":
Preheat the oven for at least 10 minutes;
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Use a light aluminium pizza pan, placing it on the broiler supplied with the oven. If the dripping-pan is used, this will
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extend the cooking time, making it difficult to get a crispy crust;
Do not open the oven door frequently while the pizza is cooking;
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If the pizza has a lot of toppings (three of four), it is recommended that the mozzarella cheese be placed on top
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halfway through the cooking process;
Cooking Fish and Meat
Meat must weigh at least 1 Kg in order to prevent it from drying out. When cooking white meat, fowl and fish, use low
temperature settings (150°C-220°C). For red meat that should be well done on the outside while tender and juicy in the
inside, it is a good idea to start with a high temperature setting (200°C-220°C) for a short time, then turn the oven down
afterwards. In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of the rack and
place the dripping pan beneath it to catch the fat.
Make sure that the rack is inserted so that it is in the centre of the oven. If you would like to increase the amount of heat
from below, use the low rack heights. For savory roasts (especially duck and wild game), dress the meat with lard or bacon
on the top.
Grilling
Type of dish
Chops (0.5 kg)
Sausages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain
food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then
increase them if necessary.
The 1st guide rail is understood as being the lowest position.
Cooking time (minutes)
25
15
60
60
60
Position of shell
3rd guide rail
2nd guide rail
1st guide rail
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IAG 750mm Oven PRACTICAL COOKING ADVICE 19