Instruction manual

28
Cooking Advice
Sterilization
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position .
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the ther-
mostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
Regeneration
Set the switch to position .
and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet
with a few drops of water and put into
the oven for about 10 minutes at the
highest temperature.
Convection cooking
with ventilation
The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bot-
tom is diffused by forced convection.
The temperature must be regulated
between 50° and 250 °C with the ther-
mostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ie: rolled
roasts, turkey, legs, cakes, etc.
Maintaining temperature
after cooking or slowly
heating
foods
The upper element and the circular ele-
ment connected in series, are switched
on; also the fan is on.
The heat is diffused by forced convection
with the most heat being produced by the
upper element.
The temperature must be regulated
between 50° and 140 °C with the thermo-
stat knob.
Recommended for:
To keep foods hot after cooking. To slowly
heat already cooked foods.
Roasting
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.