the "EASY COOK" function
EASY COOK features guide
Pizza
• Bought freshly made pizza
• Pizza base ready for use
• Home-made pizza
• Frozen pizza
•Chicken weighing 1 to 1,700 kg
• Duckling, pheasant etc
• Fresh tarts
• Frozen tarts
• Whole fish
(Bream, codling, trout,
mackerel, etc)
• Fish roast
• Roast Beef
(left very pink in the middle)
Poultry
Ta r t s
Fish
Roast Beef
• Pork roasts:
- Loin
- Fillet
Pork
Cakes
2 possible choices
Quiche
• Fresh quiches
• frozen quiches
By turning the
adjustment knob
towards "+" you
have access to the
"SPONGE CAKE"
function.
• Place it on the shelf to obtain a crusty pizza base (you can
place a sheet of cooking paper between the shelf and the
pizza to protect the oven from splashes of cheese).
• Place it on a baking tray to obtain a soft base.
• Cooking on a spit: do not forget to place the dripping pan
on the first runner level to catch the fat.
• Cooking in a dish: you should opt for earthenware dishes
to avoid splashing and spitting.
• Pierce the skin of poultry to avoid spitting.
• use a non-adhesive aluminium tin:
• the pastry will be crustier underneath.
• Remove the joint from the refrigerator a minimum of one
hour before cooking starts: the colder the meat is, the col-
der it will be at the end of the cooking session.
• Use an earthenware dish. Add one or two tablespoonfuls
of water.
• at the end of the cooking session, allow the meat to stand for 7
to 10 minutes wrapped in a sheet of aluminium foil before slicing
it. The meat should be salted at the end of the cooking session.
• cakes prepared in a round or square cake tin and always
placed on the oven shelf.
it is possible to cook two cakes in their cake tins next to one
another.
• Use a non-adhesive aluminium baking tin: the dough will
be crusty underneath.
• Remove the container from frozen quiches before placing
them on the shelf.
• This will give you a rare joint: if you prefer your meat well
cooked, you should instead choose a traditional cooking
function.
• Remove as much of the bard as possible as this can lead
to smoking in the oven.
• small, individual cakes and biscuits: these should always
be placed in the enamel dish.
choux pastry should be cooked on the "CAKES" setting
to get the best results
• SPONGE CAKE
• Individual biscuits and pas-
try snacks : cookies,
almond cakes, croissants,
bread rolls, packaged
oven-ready currant buns,
cheese on toast
• CAKES
• Family cakes (sweet or sa-
voury), Pound cake
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• this function should only be used for whole fish, cooked
with herbs and white wine (grilled fish or those cooked in
foil require the oven to be preheated).
