Using The Oven Thermostat; Using The Oven Function Selector; Advice In Using The Oven; Traditional Cooking - Brandy Best BCE50 Notice D'emploi

Using the oven thermostat

Turn the pattern button below in the direction of clockwise by selecting the desired temperature.

Using the oven function selector

The oven is equipped with an upper heating element called "roof" and a lower heater called a "sole". These
can function together or separately with the selector below:

Advice in using the oven

Traditional cooking

The heat comes from the top like the bottom. It is therefore preferable to use the central slide. If cooking
requires more heat from the top or the bottom, use the upper or lower guide.

Baking cakes

Preheat the oven, unless indicated otherwise, for at least 10 minutes before use. Do not open the oven door
when cooking dishes which must "rise" (eg the soufflés) The jet of cold air would block the "rise" process. To
check if the cake is ready, insert a toothpick into the mixture, if it comes out clean, the cake is ready. Wait at
least until ¾ of the cooking time has passed before checking.
As a general rule, remember that a dish that is cooked on the outside but not sufficiently on the inside would
have required a lower temperature and a longer cooking time. If, however, the texture is "dry" it should have
less time to cook at a higher temperature.

Meat cooking

If you want a roast with a nice color, use very little oil.
If the piece is lean, use oil or butter or a little of both. Butter or oil are not necessary if the piece has a layer of
fat.
If the room has a layer of fat on one side only, put it in the oven with this side up, when the fat will melt, it will
melt the down side sufficiently.
Red meat should be removed from the fridge an hour before cooking. Otherwise, the sudden temperature
change would cause that it becomes hard.
Roast (especially if it is composed of red meat) must not be salted at the beginning of cooking as salt causes
the fact that the juice and the blood do not escape from the meat and therefore prevents the formation of a
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