Handleiding Ariston XF 996.3 (pagina 14 van 60) (Nederlands, Duits, Engels, Frans, Italiaans, Portugees, Spaans)

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Preheating

If the oven must be preheated (generally this is the case

when cooking leavened foods) the “ventilation” mode

can be used to reach the desired temperaure as quickly

as possible in order to save on energy.

Once the food has been placed in the oven, the most

appropriate cooking mode can then be selected.

Using the Grill

The “grill” setting perfectly grills traditional foods

(such as toasted sandwiches, hotdogs, etc).

The “Ventilated Grill” is extremely useful for grilling

foods rapidly, as the distribution of heat makes it possible

not only to brown the surface, but also to cook the bottom

part.

This mode can also be used for browning foods at the

end of the cooking process.

Important: always use the grill with the oven door

closed. This will allow you both to attain excellent results

and to save energy (10% circa).

For the best results when cooking on the grill, it is recom-

mended to use the highest setting of the thermostat

(175°C), which utilizes infrared rays. The grill should be

placed on the higher racks (see the cooking chart). To

catch fat and prevent smoke, place a dripping pan be-

neath the rack used for grilling.

Baking Pastries

When baking pastries, always place them in the oven after

it has been preheated. Make sure you wait until the oven

has been preheated thoroughly (the red "E" light will turn

off). Do not open the door while the pastry is cooking in

order to prevent it from dropping.

Batters must not be too runny, as this will result in

prolonged cooking times. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the outside

Use less liquid, lower the temperature, and increase the

cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

I used more than one level and they are not all at the

same cooking point

Use a lower temperature setting. It is not necessary to

remove the food from all the racks at the same time.

Cooking Pizza

For best results when cooking pizza use the "ventilation

mode" :

• Preheat the oven for at least 10 minutes;

• Use a light aluminum pizza pan, placing it on the broiler

supplied with the oven. If the 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;

• If the pizza has a lot of toppings (three of four), it is

recommended that the mozzarella cheese be placed

on top halfway through the cooking process;

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-200°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. If 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 top.

Practical Cooking Advice

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