User manual

Use
34
Tips for cooking on two shelves:
• Use a fan-assisted function to achieve
uniform cooking at several levels. Use
shelves 2 and 4.
• It is recommended to use 2 racks (can
be requested from Authorized Assistance
Centers).
• To facilitate the flow of air, place the
molds/pans in the center of the racks
and make sure that their width/diameter
does not exceed 11”.
• Position the racks keeping an empty level
between them.
• Depending on the food and the
increased load in the oven, cooking on
two levels may take a few minutes longer
than on a single shelf.
• The functions indicated for cooking on
two shelves are the CONV functions.
Advice for defrosting and proving
• Place frozen foods without their
packaging in a lidless container on the
first shelf of the oven.
• Avoid overlapping the food.
• To defrost meat, use a rack placed on
the second level and a tray on the first
level. In this way, the liquid from the
defrosting food drains away from the
food.
• The tenderest parts of the food can be
protected with aluminum foil.
• For successful rising, a container of water
should be placed at the bottom of the
oven.
To save energy
• Unless otherwise indicated on the
packaging, defrost frozen food before
placing it in the oven.
• In case of multiple cooking, it is
advisable to cook the products one after
the other to make the most of the already
hot oven.
• Use preferably dark metal molds: they
help to absorb the heat better.
• Remove all trays and racks which are not
required during cooking.
• Stop cooking a few minutes before the
time normally used. Cooking will
continue for the remaining minutes with
the heat that has accumulated inside the
oven.
• Reduce any opening of the door to a
minimum to avoid heat dispersal.
• Keep the inside of the appliance clean at
all times.
Slow cooking with the probe
• This cooking mode is recommended for
tender and lean meat whose core
temperature should not exceed 65°C
(149°F). Set the temperature of the oven
to between 90° (194°F) and 100°C
(212°F). This increases the cooking time,
but maintains the quality of the food and
prevents an excessive reduction in its
volume.
• For a better result, before slow cooking,
brown the meat in a pan over high heat
for 1 or 2 minutes on each side.