Page 18 - Oven

Before cleaning your oven, or performing maintenance, disconnect it from the power supply.
To extend the life of your oven, it must be cleaned frequently, keeping in mind that:
• The self-cleaning panels (if present) and the enameled parts should be washed with warm water - abrasive powders and corrosive substances should be avoided;
• The inside of the oven should be cleaned immediately after use with warm water and soap; the soap should be rinsed away and the interior dried thoroughly;
• Stainless steel can be stained if it remains in contact with agressive detergents (containing phosphorus) or water with a high lime content. We recommend that you rinse these parts thoroughly and dry them well after cleaning. It is also a good idea to dry any water spills;
• Never line the bottom of the oven with aluminium foil because the buildup of heat will not only impede the cooking process, but could also damage the enamel.
Replacing the Lamp in the Oven
• Cutoff the supply of power to the oven by turning off the omni-polar switch connecting it to the mains, or by removing the plug if it is accessible;
• Unscrew the glass cover attached to the lamp holder;
• Unscrew the lamp and replace it with another high-
temperature lamp (300°C) with the following characteristics:
- Voltage: 230/240 V - Wattage: 25W
- Socket: E14
• Remount the glass cover and reconnect the appliance to the power supply.
How to Keep Your Oven in Shape
When using the oven, only one rack or drip pan should be used at a time. The rack or pan should be inserted into the bottom or top guides depending on whether the food needs more heat from the top or bottom.
Preheating
If the oven must be preheated (this is generally required for leavened foods), we recommend using the "conventional" oven feature which makes it possible to reach the temperature desired in a very short time. After the oven has been preheated, the red indicator light (E) will turn off. At this point, you can select the most suitable setting to cook the dish.
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 drip 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.
Cooking Pastries
Always preheat the oven when cooking pastries. Do not open the door in order to prevent the pastry from dropping. The batter or dough should not be too liquidy so that the cooking time is not excessive. In general:
Practical Cooking Advice
Pastry is too dry
Increase the temperature by 10°C and reduce the cooking time.
Pastry dropped
Use less liquid or lower 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.
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