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Using the Oven
Cooking Advice and Instructions
General Advice
Preheating the oven before putting the food in is recommended. Do not place food inside
the oven until the temperature indicator light on the control panel lights off to confirm that
the set temperature has been reached.
For cooking on several levels, it is recommended to use a fan-assisted function to achieve
uniform cooking at all heights.
In general, it is not possible to shorten the cooking times by increasing the temperature (the
food could be well-done on the outside but underdone inside).
For best cooking results, we recommend placing suitable cookware in the centre of the Wire
Shelf or Baking Tray.
To prevent excessive amounts of condensation from forming on the internal glass, hot food
should not be left inside the oven for too long after cooking.
Every heat resistant baking ware can be used. It is recommended not to use aluminum in
direct contact with food, especially when it is sour.
Please ensure a good fitting between container and lid.
Advice for Cooking Meat
Cooking times, especially for meat, vary according to the thickness and quality of the food
and to consumer taste.
It is recommended to use a meat thermometer when roasting meat. (Thermometer is not
supplied with the oven.)
Advice for Cooking Cakes and Biscuits
Use dark metal moulds for cakes. They help to absorb the heat better.
The temperature and the cooking duration depend on the quality and consistency of the
mixture.
Check whether the cake is cooked right through. At the end of the cooking time, insert a
metal skewer into the highest point of the cake then take it out. If the batter does not stick to
the metal skewer, the cake is cooked.
If the cake collapses when it comes out of the oven, on the next occasion reduce the set
temperature by about 10 °C, selecting a longer cooking time if necessary.
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