User's Manual

9
The oven offers a wide range of alternatives which allow
you to cook any type of food in the best possible way. With
time you will learn to make the best use of this versatile
cooking appliance and the following directions are only a
guideline which may be varied according to your own per-
sonal experience.
Using the Grill
Grilling may be carried out with a two stage heating
element situated in the top of the oven chamber. The
centre, or the complete area of the grill can be selected
by turning the oven control knob (L) in a clockwise direction
to align the symbols (F for the centre, d for the com-
plete area) with the mark on the control panel. The variable
temperature control (M) is positioned to right of the oven
knob. This knob will provide varying grill temperatures
when rotated from “max” to “min” and may be adjusted to
vary the level of heat at any time during the grilling
operation.
To operate the grill
1. Turn the oven control knob (L) clockwise until the
required grilling symbol is in line with the mark on the
control panel. The element is now “on”.
2. The variable grill control (M) can now be operated to
select the required heat.
When using the grill, place the rack at the 4 rack heights
(see cooking table) and place the dripping-pan beneath
the oven rack to prevent grease from falling onto the bot-
tom of the oven.
Baking Pastries
When baking pastries, always place them in the oven af-
ter it has been preheated. Make sure you wait until the
oven has been preheated thoroughly (the red “O” light will
turn off). The temperature is normally around 160°C. Do
not open the door while the pastry is cooking in order to
prevent it from dropping. Batters must not be too runny,
as this will result in prolonged cooking times. In general:
Cooking fish and meat
When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must be
superficially well-cooked but succulent inside, it is
advisable to start with a high temperature (200-220°C)
for a short time, and then to reduce it at a later point.
Generally speaking, the more meat there is, the lower the
temperature and the longer the cooking time should
be.Place the meat in the centre of the grid and put a spill-
tray underneath to catch grease drips. Insert the grid so
that it is in the middle of the oven. If more heat from below
is required, use the 1° bottom shelf.
Cooking advice
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Cooked well on the inside but sticky on the
outside
Use less liquid, lower the temperature, and increase
the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
I used more than one level and they are not all at
the same cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.