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BEFORE USING OVENS
In order to achieve optimum use and maximum benefit from your oven, please read the following hints carefully in order
to familiarize yourself with the principles of oven cooking.
An oven cooks and heats by using a heat source which is generally located inside the oven. This heat source heats the air
and then the entire oven. The food therefore cooks thanks to the heat given off by the heating elements but also thanks to
heat radiated from the oven walls.
This is why it is advisable to:
Pre-heat the oven for 10 to 12 minutes depending on the setting selected before placing your dish in the oven.
When placing the dish in the oven, make sure that it is not too close to the oven walls in order to prevent the edges of
dishes being exposed to excessive radiated heat.
The material of which plates and moulds are made influences cooking due to its thickness, ability to transmit heat and its
color.
Aluminum, earthenware and aluminum with a non-stick coating reduce cooking and underside browning. These
materials are recommended for cooking cakes and roasts.
Enamelled cast iron, anodized aluminum, tin-plated iron, ovenproof glass, heat-resistant porcelain and aluminum with a
non-stick coating and colored exterior increase underside browning. These materials are recommended in particular for
open tarts, quiches and all crispy preparations that must be browned on the underside as well as on the top.
In order to prevent smoke being given off due to grease splashes when cooking meat, it is advisable to use pans that have
high thermal inertia (earthenware or enamelled cast iron pans) with high edges of a size that matches the joint being
roasted. Turn red meats over half way through cooking.
It is inadvisable to place a pan directly on the base of the oven or to cook joints simply placed in the drip tray.
These few hints plus your own experience will enable you to achieve excellent results.
Danger :
When the oven or grill is switched on, accessible parts may become very hot. Keep children away from
them. Be careful when handling dishes and shelves.
Openings or slits for ventilation or heat dissipation must not be blocked.
Never store flammable products in the compartment for saucepans
