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5.5 Cooking advice
Traditional cooking - Heat is supplied from above and below and, therefore, it is preferable to use
the central guides. If cooking requires extra heat from above and below, use the top or bottom guides.
Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate by fan in
the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling
simultaneous cooking of different types of food (providing they have the same cooking temperature),
placed on the shelves without mixing tastes and smells. Convection cooking is particularly convenient
for rapid defreezing, and for sterilising preserves and drying mushrooms and fruit.
Cooking with the grill - Grilling is effected by the thermal radiation of an incandescent electrical
heating-element. The temperature produced by infrared rays is very high and one-directional (top
down), therefore the surface of food is immediately browned.
Baking with ventilated grill - The thermal radiation produced by the grill is combined with forced
air circulation to allow heat to gradually penetrate food without burning its surface.
Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C) and a pre-
heated oven (about ten minutes). The oven door must not be opened until at least 3/4 of the cooking
time has elapsed. The whipped mixture must not come off the spoon easily, since if excessively fluid
it needlessly extends baking time.
Cooking meat - Meat to be cooked should weigh at least 1 Kg to prevent it drying too much. Very
tender red meats to be cooked rare, which must be cooked on the outside to keep all their gravy,
require short cooking time at high temperature (200-250°C). The gravy ingredients must be placed
immediately in the pan only if the cooking temperature is brief, otherwise they should be added during
the last half-hour. You can check the degree of cooking by squashing the meat with a spoon: if the
meat does not yield, it is correctly cooked. For roast beef and fillet, which must remain pink inside,
cooking time must be very brief. Meats should be placed on a plate suitable for oven cooking or
directly on the grill, under which you should place a tray to collect the gravy. When cooking has
finished, we advise you to wait for 15 minutes before cutting the meat so that the gravy does not come
out. Before being served, the dishes should be kept hot in the oven at minimum temperature.
Grilling - Almost all meats may be grilled, with the exception of some lean game meats and meat
loaves. Apply a little oil on the meat or fish to be cooked and always place them under the grill - put
the grill in the guides nearest or furthest from the grill heating element in proportion to the meat, in
order to avoid burning the surface and cooking the inside insufficiently. It is useful to place a tray
under the grill to collect drops of gravy and fat.
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