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COOKING TIPS
It is advisable not to salt meat before cooking, as salt only encourages the production of fat
which quickly spreads throughout the oven and causes unnecessary smoke.
GRILLING :
Remove the meat from the refrigerator a few hours before grilling. We advise placing it on
several layers of absorbent paper : this will remove excess water and will concentrate the
flavour. Add pepper and herbs to the meat before grilling, but any salt should be added later.
This way it will retain its juices.
Never pierce the food during cooking even when you turn it, as this allows the juices out and it
can make it dry.
Meat should be turned halfway through cooking, except when using the rotisserie which
automatically rotates the food.
Caution :
If your oven produces a lot of smoke, you are cooking at too high a temperature: correct this by
resetting to a lower temperature.
Never use the drip tray as a roasting dish.
BAKING :
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes
brown too quickly, cover them with greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side in towards the cake (dull side out). If
not, the heat is reflected from the shiny surface and will not penetrate the food.
Avoid opening the door during the first 20 to 25 minutes of cooking : sponges cakes, soufflés
and brioche will tend to drop.
You can check if cakes are done by pricking the centre with a knife blade or metal screwer. If it
comes out nice and dry, your cake is ready, and you can stop cooking. If the blade come out
moist or with bits of cake stuck to it, continue baking but lower the temperature slighlty so that
it finishes cooking without burning.
The access for these two functions is direct.
• KEEP WARM : the top and bottom elements are used intermittently with the fan circulating the
hot air inside the oven. Ideal for keeping dishes hot without over cooking, suitable for
meringues and plate warming.
.... the temperature is pre-set to a constant 60 degrees C (no adjustment is available).
• DEFROST : the top and bottom elements are used intermittently with the fan circulating the
hot air inside the oven. Wrap the food to be defrosted in aluminium foil, shiny side out.
.... the temperature is pre-set to constant 40 degrees C (no adjustment is available).
These two functions can be pre-programmed. To do this, turn the programme selector knob to
"Cooking time" or "End of cooking time". The cooking time or the end of cooking time will start
flashing. Using the central button, adjust the time as you desire and confirm. When you have
done this, do not forget to turn the programme selector knob back to STOP in order to confirm
the new programme.
For more details about programming, refer to the chapter entitled PROGRAMMING.
KEEP WARM MODE - DEFROST MODE
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