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Recommended use and tips
Use any kind of oven tray or Pyrex dish suited to the size of the piece of meat being cooked. For roast
–
joints, it is best to add some stock to the bottom of the dish, basting the meat during cooking for
added flavour.
Take great care, as this procedure generates very hot steam. When the roast is ready, let it rest in the
oven for another 10-15 minutes, or wrap it in aluminium foil.
When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform
–
cooking results. Very thick pieces of meat require longer cooking times. To prevent the meat from
burning on the outside, lower the position of the wire shelf, keeping the food farther away from
the grill. Turn the meat two thirds of the way through cooking, taking care to avoid the steam when
opening the oven door.
–
To collect the cooking juices, we recommend placing a drip tray filled with half a litre of water
directly underneath the wire shelf on which the food is placed. Top-up when necessary.
Tips for dishes cooked using the traditional functions
Recipe
Roast beef, rare
Roast beef, medium
Roast beef, well done
Roast turkey
Roast chicken
Roast pork
Roast veal
Rotisserie (only on certain models)
Use this accessory to roast large pieces of meat and poultry. Place the support on the second shelf. Push
the meat onto the rotisserie skewer (bind with string if poultry), then secure both ends of the meat with
the two specially designed forks, making sure that the meat is positioned firmly on the skewer. Insert
the skewer into the recess on the front wall of the oven and rest it on the support. To prevent smoke and
collect the cooking juices, we recommend placing a drip tray filled with at least half a litre of water on
the first shelf. The skewer has a plastic handle which must be removed before starting cooking. This can
also be used at the end of cooking to avoid burns when taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two
thirds of the way through cooking.
Rising function (present only in specific models)
It is always best to cover the dough with a damp cloth before placing it in the oven. This function reduces
the rising time of dough by approximately one third compared to proving it at room temperature
(20-25 °C). The rising time for a 1 kg batch of pizza dough is around one hour.
Artisan steam functions
We advise against preheating the oven when cooking breaded items (e.g. fish fillets).
Shelf (from bottom)
2/3
2/3
2/3
2/3
2/3
2/3
2/3
40
Temperature (°C)
200 – 220
170 -190
170 -190
150 – 170
200 – 210
170 -190
160 – 180
Recommended end
temperature for meat
probe (°C)
48
60
68
75
83
75
68
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