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Smell and smoke occurs during the first heating. Ensure good ventilation.
USE OF THE COOKER
General information about cooking, frying and grilling in the oven
Risk of burn caused by hot steam. Be careful when opening the oven door as you
may be subject to hot steam.
Hints on cooking in the oven
• Use appropriate metal plates with non-sticking coating or aluminum
containers or heat-resistant silicone moulds.
• Use the space on the shelf in an optimum way.
• Place the cooking mould at the centre of the shelf.
• Select the correct shelf position prior to operating the oven or grill. Do not
change the shelf position when the oven is hot.
• Hold the oven door firmly.
Hints on roasting
• When cooking whole chicken, turkey and large pieces of meat, the cooking
performance will be improved if you marinate them by use of lemon juice and
black pepper.
• Cooking of meat with bones would last 15-30 minutes more than those
without bones.
• Calculate the cooking time as about 4-5 minutes per centimeter of the meat
thickness.
• After expiration of the cooking time, keep the meat in the furnace for 10
minutes. Meat juice is better distributed on the fried meat and when the meat
is cut, it does not come out.
• Fish should be put on the medium or lower shelf on a heat-resistant plate.
Hints on grill
When you grill red meat, fish and fowl, they turn to brown quickly, forming a nice
peel and do not get dry. Noisette, shish meat and sausage/bologna and juicy
vegetables (e.g. tomato, onion) are especially suitable for grill.
• Distribute the parts to be grilled on the wire grill or on the tray with wire grill
in such a way that they do not go beyond the sizes of the heater.
• Slide the grill wire or oven tray in the oven at the level you desire.
• If you put some water in the oven tray, then you may clean it more easily.
Fire risk arising from the food not suitable for grill
Only grill the food suitable for intensive grill flame.
Do not position the food much to the rear of the grill. Here is the hottest space
and the oily food may burst into flame.
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