Instructions for use

“Cookery has become a noble art, a noble science; cooks are gentlemen.”
Robert Burton

  • Cooking in Convection Ovens comprises of hot air circulation and atomised steam which circulates freely in the cooking room, leaving empty spaces between and beside the different shelves in order to get a better cooking result while saving time and power.
  • Preheat the oven before cooking, ensuring excellent cooking results and energy saving.
  • Do not use dishes/inserts with edges that are too high.
  • When grilling food, use the chromed grids.
  • Use aluminium trays for cooking pizza, bread and confectionery.
  • If the food is pre-cooked, use the chromed grids.
  • Use perforated inserts for steaming to avoid water accumulation inside the insert. To collect the cooking juice, place a dish under the shelf.
  • You can cook different food at the same time as there is no flavour mixing. Remember to place the perforated inserts on the lower shelves.
  • Steaming is a soft kind of cooking, which doesn't change the nutritional value and retains the food’s flavour.
  • The oven must not be pre-heated when thawing cakes, biscuits and sweets.
  • Do not set temperatures too high for baking pasta since you only need a few final minutes at a higher temperature to brown the surface.
  • Lightly baste fish, meat and vegetables you wish to grill with olive oil before cooking.
  • The ideal temperature for thawing frozen foods falls within 130 °C- 150 °C since bacteria is eliminated, food regeneration is consistent and the containers do not lose shape.