Indesit I5V7H6A/EU Mode D'emploi page 23

Practical Cooking Advice
Preheating
If the oven must be preheated (this is generally the
case when cooking leavened foods), the
mode" (setting three) can be used to reach the desired
temperature as quickly as possible in order to save
on energy. Once the food has been placed in the
oven, the most appropriate cooking mode can then be
selected.
Cooking on More Than One Rack
If you have to cook on more than one rack at the same
time, use only setting
the only one that is appropriate for this type of cooking.
The rack heights used should be the three centre
ones, as the bottom and top racks receive too much
direct heat, which could burn more delicate foods. If
three racks are used at the same time, the food on the
middle rack will take a little longer to cook. Therefore,
leave it in the oven for an additional few minutes. If
you are preparing a complete meal with all three racks
at the same time, place the dish that calls for a lower
cooking temperature (generally pastries) on the middle
rack.
Using the Grill
The oven allows you to use two different grilling
methods.
Use the setting "Top Element" for small
portions. Energy consumption for this feature is only
1200 W; however, it is ideal for grilling small dishes or
portions, e.g. toast, frankfurters, etc.
Place the food in the centre of the grill, as only the
centre of the heating element is turned on. Food in the
corners of the oven will not be cooked.
The setting "Grill" allows you to grill along the
entire surface area of the grill itself. Use this feature
when you have food distributed uniformly beneath the
grill and you want it to be browned evenly.
Important: Always leave the oven door closed when
using the grill setting n order to achieve the best
results and save on energy (about 10%).
When using the grill settings, it is recommended
that the thermostat be set to maximum, as this is the
optimal setting for the grill, which utilizes radiation
produced by infrared rays. However, this does not
mean that lower temperature settings cannot be used
when necessary by simply turning the control knob.
When using the grill, place the rack at the 4 rack
heights (see cooking table) and place the dripping-pan
beneath the oven rack to prevent grease from falling
onto the bottom of the oven.
Setting "Ventilated Grill", is extremely useful for
grilling foods rapidly, as the distribution of heat makes
it possible not only to brown the surface, but also to
cook the bottom part. It can also be used to grill large
"pizza
"ventilated mode," which is
pieces of meat or fowl. Moreover, it can also be used
for browning foods at the end of the cooking process.
When using this function, place the grid on the 2nd
or 3rd oven rack from the bottom (see cooking table)
then, to prevent fat and grease from dripping onto the
bottom of the oven and thus smoke from forming, place
a dripping-pan on the 1st rack from the bottom. When
using this function together with the spit (only on some
models), you can also cook dishes on the dripping-
pan situated on the 1st rack, for example: potatoes,
etc.......
Baking Pastries
When baking pastries, always place them in the oven
after it has been preheated. Make sure you wait until
the oven has been preheated thoroughly (the red
"O" light will turn off). The temperature is normally
around 160°C. Do not open the door while the pastry
is cooking in order to prevent it from dropping. Batters
must not be too runny,
Cooking Pizza
For best results when cooking pizza, use setting 3
"The Pizza Oven":
• Preheat the oven for at least 15 minutes;
• Use a light aluminium pizza pan, placing it on the
broiler supplied with the oven. If the dripping-pan
is used, this will extend the cooking time, making it
difficult to get a crispy crust;
• Do not open the oven door frequently while the pizza
is cooking;
• If the pizza has a lot of toppings (three of four), it
is recommended that the mozzarella cheese be
placed on top halfway through the cooking process.
Cooking fish and meat
When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must
be superficially well-cooked but succulent inside, it is
advisable to start with a high temperature (200-220°C)
for a short time, and then to reduce it at a later point.
Generally speaking, the more meat there is, the lower
the temperature and the longer the cooking time
should be.Place the meat in the centre of the grid and
put a spill-tray underneath to catch grease drips. Insert
the grid so that it is in the middle of the oven. If more
heat from below is required,
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