Pasfy drcpped
Use less liquid
or
lo,ver the the temperature by 10'C.
Pastry
is too
dark on top
Place it on a
lo,vgr
rack, lower the temperature, and
increase the
cooking
time.
Cooked well
on th€
inside but stlcky
on the
outside
Use
less liquid,
lc'\ €r the temperature, and increase the
cooking
time.
The
pasfry
sticks to lhe
pan
Grease the
pan
well and sprinkle
it
with
a
dusting of
flour.
I
used
mo|c
than one
le\rel
and
they
are not all at tho
same cooldno
point
Use a lower temperature settjng.
lt
is not necessary to
remove the bod from
all the
racks
at the same time.
Cooking Pizza
For best results when cooking
pizza,
use the
l@l'lizza
Preheat the
oven for at least
'10
minutes:
Use a
light
afuminum
pizza pan,
placing
it on the broiler
supplied
with
the oven. lfthe dripping-pan is used, this
will
extend the cooking time,
making
it difficult to
get
a
crispy crust;
Do not open
the oven door
frequently
while the
pizza
is cooking;
lf the
pizza
has a lot of toppings
(three
of four), it is
remmmended
that the
mozzarella
cheese be Dlaced
on
top halfway
through the cooking
process;
lf
you
cook
pizza
on
more than
one rack at the same
time
(up
to
3), it is recommended lhat
you
use
the
ventilated
mode
E
because the
pizza
mode
f@
will
cook the
pizza
on the first
rack from
the bottomTEfore
the others.
Cooking Fish and Meat
Meat must weigh
at least
1 Kg in order
to
prevent
it from
drying
out. When
cooking
white meat, fowl
and
fish, use
low temperature
settings
(150"C-175'C).
For red meat
that should be
well
done on the outside while tender and
juicy
in the inside, it is a
good
idea
to
start with a
high
temperature setting
(200'C-220"C) for
a short time, then
turn the oven down
afterwards.
In
general,
the
larger the
roast, the
lower the
temperature setting. Place the
meat
on the centre of the rack and
place
the dripping
pan
beneath it to catch the fat.
Make sure
that the
rack is inserted so
that
it is
in
the
centre
of
the oven. lf
you
would like to increase the amount of
heat from below, use the low rack
heights.
For savory
roasts
(especially
duck and
wild
game).
dress
the meat
with lard or bacon on the too.
