Instructions for the User
We recommend preheating the oven before putting the food in. Do
not place the foods inside the oven until the degrees
symbol on the
display stops flashing and the tone has sounded to confirm that the set
temperature has been reached.
For cooking on several levels, we recommend using a convection
function to achieve uniform cooking at all rack positions.
In general, increasing the temperature does not shorten the cooking
time (the food will likely be well done on the outside and undercooked
on the inside).
When cooking desserts and vegetables, some liquid may seep out from
the bottom of the door. This is a natural physical phenomenon which
occurs primarly when the food is placed in a oven before preheating. To
prevent this, carefully open the door a couple of times during cooking.
Suggestions for cooking meat:
Cooking times, especially for meat, can vary according to the thickness and quality of the food and to
To save energy when roasting, we recommend placing the food in the oven while it is cold.
When roasting meat, we recommend the use of a meat thermometer. Alternatively, simply press on the
roast with a spoon: if it is hard it is ready, if not, it needs a few more minutes of cooking time.
Suggestions for cooking desserts and cookies:
Use dark metal bakeware for desserts: it helps in absorbing the heat.
The temperature and the cooking time depend on the quality and consistency of the batter.
The tables indicate the temperature ranges. Initially, try the lowest value (the lower temperature yields
more even browning); if the dessert is not cooked to your liking, increase the temperature the next time.
Check whether the dessert is cooked throughly through: About 10 minutes before the end of the cooking
time, insert a toothpick into the highest point on the dessert. If the batter does not stick to the toothpick,
the dessert is done.
If the dessert collapses when it comes out of the oven, the next time reduce the oven temperature by
about 50 °F and select a longer cooking time if necessary.