Operation Manual

USER’S MANUAL
To ensure you use the oven under optimal conditions and to its best advantage please read the following
recommendations which will undoubtedly improve your understanding of the principles of oven cooking.
An oven cooks and heats by using a heat source which is generally located inside the oven. This heat
source heats the air and then the entire oven. The food therefore cooks thanks to the heat given off by the
heating elements but also thanks to heat radiated from the oven walls.
A few preliminary recommendations :
Before using the oven for the first time, heat it while empty to the 220°C position on the thermostat
for approximately 2 hours to heat the rockwool oven insulation and burn off the grease used in the
manufacturing process. All odours will and smoke disappear when the oven has been used a few times.
Oven dishes :
The material of which plates and moulds are made influences cooking due to its thickness, ability to
transmit heat and its colour.
¤ Aluminium, earthenware and aluminium with a non-stick coating reduce cooking and underside browning.
These materials are recommended for cooking cakes and roasts.
¤ Enamelled cast iron, anodised aluminium, tin-plated iron, ovenproof glass, heat-resistant porcelain and
aluminium with a non-stick coating and coloured exterior increase underside browning. These materials
are recommended in particular for open tarts, quiches and all crispy preparations that must be browned on
the underside as well as on the top.
Cooking recommendations :
We advise you :
→ Pre-heat the oven for 10 to 12 minutes depending on the setting selected before placing your dish in
the oven.
→ When placing the dish in the oven, make sure that it is not too close to the oven walls in order to prevent
the edges of dishes being exposed to excessive radiated heat.
→ Not to place dishes directly on the oor of the oven or to cook meat directly in the dripping pan.
→ To use dishes that retain considerable heat (earthenware or enamelled cast iron) with high sides,
whose measurements are in proportion to the piece of meat to be roasted and to turn red meat over half
way through cooking to prevent smoke from the grease that is given off when meat is cooked
→ Place the drip tray at the bottom of the oven in order to collect any spillages when cooking fruit tarts.
Using the grill on electric ovens :
CAUTION, the grill cooks very quickly, always keep an eye on the food you are cooking.
→ Lightly oil the surface of meat and sh before placing them on the sliding grid.
→ Only place and use the drip tray under the grid in order to collect cooking juices and prevent spillages
in the case of food cooked au gratin.
→ Increase the distance between the heating element of the grill and the food to be grilled depending on
its thickness in order to avoid overcooking the outer surface without cooking the inside of the food.
→ Keep oven door closed when using in grill mode, except to chek food coking.
These few tips, in addition to your own experience, will ensure you obtain excellent
results.
RECOMMENDATIONS BEFORE USING OVENS
SAULIEU
SAVIGNY
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Ft 145a - GB - Rév 02 - Modifié le : 08/09/08 39/48