Use; Oven; Baking Tips - ETNA T3400 Notice D'utilisation

Use of the oven
1 Select a temperature and a cooking function.
2 Set the controls in position 0 to switch off the

oven.

Ovenfunctions
T3400
T3405
Conventional
It is used for sponges and cakes where the
heat received must be uniform to achieve a
spongy texture.
Conventional with fan
Appropriate for roasts and cakes. The fan
spreads the heat uniformly inside the oven.
With this function you can also defrost food.
To do this, set the temperature selector in
position '0'.
Grill
For preparing dishes with superficial
roasting. It allows the outer layer to be
browned without affecting the inside of the
food. Ideal for flatfood, such as steaks, ribs,
fish, toast.
Maxi-grill
Allows greater surfaces to be prepared, than
with the grill, together with higher power
reducing the time required for browning of
the food.
Grill with fan
Allows uniform roasting at the same time as
surface browning. Ideal for grills. Special for
large volume pieces, such as poultry, game
etc. It is recommended to put the item on a
rack with a tray beneath to collect the stock
and juices.
Caution
While using the Grill, MaxiGrill or Grill with fan,
the door must be kept closed.
Lower element
Heats only from beneath. Suitable for
heating dishes and raising pastry and
similar.
Grill with lower element
Special for roasts. It can be used for any
piece, whatever its size.
Note
The pilot light remains on in any cooking function.

Baking tips

Oven levels
Depending on the height of the pastry or cookies,
place the baking sheet on the second or third level
from the bottom. Tins should be placed on a rack
on the first or second level from the bottom.
Tins are important
In particular in ovens with upper and lower
heating elements, the material from which the tin
is made is extremely important. The best tins are
made from black tin or are lined with a special
synthetic material: these tins absorb the heat the
quickest and can shorten the baking time.
How to test whether or not a cake is cooked
Prick a skewer into the cake at its thickest point
about 10 minutes before the end of the given
baking time. If the skewer remains dry and no
cake mixture sticks to it you can turn off the oven
and use the residual heat to let the cake cook
thoroughly.
The cake has not risen proper
Use less liquid next time, or set the oven to a
temperature 10 °C lower. You should adhere
exactly to the mixing times given in your cookery
book.
The cake has sunk in the middle
The cake has risen beautifully at the edges but
sunk in the middle. Do not grease the sides of the
cake tin. Loosen the cake carefully with a knife
after baking.
The cake is too dark on the top
Put the cake on a lower ridge in the oven, set
a lower temperature, bake the cake for a little
longer and, perhaps, use black baking tins.
The cake is too dark on the bottom
Put the cake on a higher ridge in the oven and set
a lower temperature.
The soufflé is much too dark on top
Remove the crust. Grill the top for a moment to
give a golden brown crust to the soufflé. Do not
use Parmesan cheese: this type of cheese browns
too quickly and will taste bitter. Next time put
the dish a little lower in the oven and set the
temperature 10 °C lower.
The biscuits stick to the baking sheet
Slide the baking sheet back into the oven
for a moment and then remove the biscuits
immediately.
The cake will not turn out of the tin
Carefully loosen the edge with a sharp knife. Turn
the tin upside down again and cover with a cold,
damp cloth a couple of times. Next time grease
and flour the tin well.