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Recommended use and tips
Tips for dishes cooked using the traditional functions
Turnspit (only in some models)
Use this accessory to evenly roast large pieces of meat and poultry. Place the meat on the turnspit rod,
tying it with string if chicken, and check that it is secure before inserting the rod in the seat located on the
front wall of the oven and resting it on the respective support. To prevent smoke and to collect cooking
juices, it is advisable to place a drip-tray with half a litre of water on the first level. The rod has a plastic
handle which must be removed before starting to cook, and used at the end of cooking to avoid burns
when taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two
thirds of the way through cooking.
Rising function (only in some models)
It is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time
with this function is reduced by approximately one third compared to proving at room temperature (20-
25°C). Proving time for a 1 Kg batch of pizza dough is around one hour.
Recipe
Shelf
(from bottom)
Recommended cooking
temperature (°C)
Recommended end
temperature for
meat probe (°C)
Roast beef rare 2/3 200 - 220 48
Roast beef medium 2/3 170 - 190 60
Roast beef well done 2/3 170 - 190 68
Roast turkey 1/2 150 - 170 75
Roast chicken 2/3 200 - 210 83
Roast pork 2/3 170 - 190 75
Roast veal 2/3 160 - 180 68
