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Aerizovmeno" fouvrno"
1
A
B
C
D
E
F
H
G
I
L
M
N
O
A
TOP HEATING ELEMENT
RESISTANCE SUPERIEURE
HEIZELEMENT OBERHITZE
RESISTENZA SUPERIORE
BOVENSTE VERWARMINGSELEMENT
RESISTENCIA SUPERIOR
RESISTÊNCIA SUPERIOR
ANW ANTISTASH
B
OVEN LIGHT (✱)
LUMIÈRE INTÉRIEURE FOUR
INNENBELEUCHTUNG (✱)
LUCE INTERNA FORNO
OVENVERLICHTING (✱)
LUZ INTERIOR DEL HORNO
LUZ INTERNA DO FORNO (✱)
ESWTERIKH LAMPA FOURNOU
C
CONTROL PANEL
PANNEAU COMMANDES
BEDIENUNGSBLENDE
PANNELLO COMANDI
BEDIENINGSPANEEL
TABLERO DE MANDOS
PAINEL DE COMANDOS
KONSOLA
D
THERMOSTAT KNOB
BOUTON THERMOSTAT
THERMOSTATKNOPF
MANOPOLA TERMOSTATO
TERMOSTAATKNOP
PERILLA TERMOSTATO
MANÍPULO TERMÓSTATO
QERMOSTATHS
2
(✱)
(✱)
(✱)
(✱)
M
N
E
ON/OFF AND PROGRAMMING KNOB
BOUTON ALLUMAGE ET PROGRAMMATION
EIN/AUS- UND PROGRAMMSCHALTER
MANOPOLA ACCENSIONE E PROGRAMMAZIONE
AAN/UIT- PROGRAMMAKEUZEKNOP
PERILLA DE ENCENDIDO Y PROGRAMACION
MANÍPULO LIGAÇÃO E PROGRAMACÃO
DIAKOPTHS LEITOURGIAS KAI
F
FUNCTION SELECTOR KNOB
BOUTON SELECTION FONCTIONS
FUNKTIONSWAHLSCHALTER
MANOPOLA SELETTORE FUNZIONI
FUNCTIEKEUZEKNOP
PERILLA SELECTOR DE FUNCIONES
MANÍPULO SELETOR DAS FUNÇÕES
DIAKOPTHS EPILOGHS LEITOURGIAS
G
PILOT LIGHT
TEMOIN LUMINEUX
BETRIEBSANZEIGE
LAMPADA SPIA
CONTROLELAMPJE
LUZ PILOTO
LUZ PILOTO
ENDEIKTIKH LUCNIA
H
BOTTOM HEATING ELEMENT
RESISTANCE INFERIEURE
HEIZELEMENT UNTERHITZE
RESISTENZA INFERIORE
ONDERSTE VERVARMINGSELEMENT
RESISTENCIA INFERIOR
RESISTÊNCIA INFERIOR
KATW ANTISTASH
I
CRUMB TRAY
PLAQUE DE RECOLTE DES MIETTES
KRÜMELBLECH
VASSOIO RACCOGLIBRICIOLE
KRUIMELOPVANGPLAAT
BANDEJA RECOLECTORA DE MIGAS
BANDEJA P/RECOLHER MIGALHAS
DIAKOPTHS EPILOGHS LEITOURGIAS
L
DIETETIC GRILL (IF SUPPLIED)
GRILLE DIETETIQUE (SI PREVUE)
DIÄTROST (FALLS VORGESEHEN)
GRIGLIA DIETETICA (SE PREVISTA)
DIEETGRIL (INDIEN VOORZIEN)
PARILLA DIETETICA (SI EXISTE)
GREHLA DIETÉTICA (SE FOR PREVISTA)
DIATHTIKH SCARA (AN PROBLEVPETAI)
M
DRIPPING-PAN
LECHEFRITE
FETTPFANNE
LECCARDA
BAKPLAAT
GRASERA
PINGADEIRA
LIPODOXH
N
WIRE RACK
GRILLE POIGNEE
ROST HANDGRIFF
GRIGLIA IMPUGNATURA
ROST HANDVAT
PARILLA PUNHO
GREHLA MANGO
SCARA EXARTHMA
O
HANDGRIP
SUMMARY OF OPERATION
Program
KEEPING
FOOD
WARM
CONVECTION
OVEN
COOKING
Function
selector knob
setting
Thermostat
knob setting
●DEFROSTING
60°
60°÷230°
Position of
wire rack and
accessories
Notes/Tips
_
_
Ideal for cooking lasagna, meat,
pizza, cakes in general, food which
needs to be crispy on the surface
(or gratinated dishes) and bread.
See tips in the table on page 7 on
how to use the accessories.
This function is also ideal for
simultaneous cooking on two
different levels. Consult page 9
and 10 for tips on how to use this
function.
TRADITIONAL
OVEN
COOKING
GRILLING
60°÷230°
Ideal for cooking stuffed
vegetables, fish, plum cake and
small fowl. See page 7 on how to
use the accessories.
Ideal for every type of traditional
grill: hamburgers, frankfurters,
kebabs, etc., toast. The drippingpan should be positioned above
the bottom heating element.
CORRECT WIRE RACK POSITIONS:
(1)
N.B.: The recipes refer to the wire rack positions as numbered above.
(2) (3) (4)
(5)
3
SPECIFICATIONS
Operating voltage .................................................................................................... See rating label
Maximum power absorbed ...................................................................................... See rating label
POWER CONSUMPTION (CENELEC STANDARD HD 376)
To reach 200°C ....................................................................................................... kW 0,1
To maintain 200°C for one hour .............................................................................. kW 0,5
Total ........................................................................................................................ kW 0,6
This appliance complies with EEC Directive 89/336, relating to electro-magnetic compatibility.
The materials and objects destined to come into contact with food products comply with the regulations in
EEC directive 89/109.
ELECTRICAL CONNECTION (U.K. ONLY)
A) If your appliance comes fitted with a plug, it will incorporate
a 13 Amp fuse. If it does not fit your socket, the plug should
be cut off from the mains lead, and an appropriate plug fitted,
as below.
WARNING: Very carefully dispose of the cut off plug after
removing the fuse: do not insert in a 13 Amp socket elsewhere
in the house as this could cause a shock hazard.
With alternative plugs not incorporating a fuse, the circuit
must be protected by a 15 Amp fuse.
WARNING: THIS APPLIANCE MUST BE EARTHED
IMPORTANT
The wires in the mains lead are coloured in accordance
with the following code:
Green and yellow: Earth
Blue: Neutral
Brown: Live
As the colours of the wires in the mains lead may not
correspond with the coloured markings identifying the
E
L
N
If the plug is a moulded-on type, the fuse cover must be refitted when changing the fuse using a 13 Amp Asta approved
fuse to BS 1362. In the event of losing the fuse cover, the plug
must NOT be used until a replacement fuse cover can be
obtained from your nearest electrical dealer. The colour of the
correct replacement fuse cover is that as marked on the base
of the plug.
B) If your appliance is not fitted with a plug, please follow the
instructions provided below:
terminals in your plug, proceed as follows:
The green and yellow wire must be connected to the
terminal in the plug marked with the letter E or the earth
symbol
The blue wire must be connected to the terminal marked
with the letter N or coloured black.
The brown wire must be connected to the terminal
marked with the letter L or coloured red.
or coloured green or green and yellow.
(✱) OPTIONAL: OVEN LIGHT
The oven light is always on when the oven is on. Proceed as follows to replace the bulb: pull the plug out of
the mains power supply socket, unscrew the protective glass cover and replace the burnt-out light bulb with
a new one of the same type (resistant to high temperatures), then replace the protective glass cover.
WARNINGS
1. This oven has been designed to cook food. It must not be used for other purposes and must not be
modified or tampered with in any way.
2. The appliance is not intended for use by young children or infirm persons without supervision.
3. Young children should be supervised to ensure that they do not play with the appliance.
4. Before using the oven, make sure it has not suffered any damage during transport.
5. Position the oven on a horizontal surface at a height of at least 85 cm, out of the reach of children.
6. The temperature of the door or the outer surface may be high when the appliance is operating: only
ever touch the plastic knobs and handles.
7. Do not place anything on top of the oven while in use.
8. Before plugging the oven into the power supply socket, make sure that:
- the mains power supply is the same as that shown on the rating plate located under the oven;
- the power supply socket has a capacity of at least 10 A and is fitted with a sufficient earth connection;
the manufacturer declines all responsibility if this safety standard is not complied with.
9. Wash all the accessories thoroughly before use.
10. Before using the oven for the first time, operate it empty with the thermostat set to maximum for at least
15 minutes to eliminate any “new” smell. The room must be ventilated during this operation.
11. Never move the oven when it is operating.
12. In case of replacement use only power cords which meet current norms, made of H05 RRF rubber and
having the same section size as that of the cord which comes with the equipment.
WARNING: Once having removed the appliance from the packaging, check that the door is intact. As the
door is made from glass, it is fragile, and should be replaced if visibly chipped, scored or scratched.
Furthermore, when using, cleaning or moving the appliance, do not slam or bang the door or pour cold
liquids on the glass when the appliance is hot.
4
HANDGRIP
Use handgrip to bring the wire rack out of the oven
when it is hot.
USE OF THE CONTROLS
● THERMOSTAT KNOB
Select the temperature desired as follows:
- Defrosting (see Page 6) : Thermostat knob in position ●.
- Keeping food warm (see Page 6) : Thermostat knob in 60° position.
- Traditional or convection oven cooking
(see Page 6 - 7) : Thermostat knob set to from 60°C to 230°C.
- All types of grilling (see Page 8) : Thermostat knob in position
.
● ON/OFF AND PROGRAMMING KNOB
- To switch the oven on : Turn knob to position .
- To switch the oven off : Turn knob to position “0”.
- To program cooking time : Turn knob clockwise to time desired (max. 120 minutes).
A bell will ring (*) when the time set has been reached and
the oven will automatically switch itself off.
Not all models.
(*)
For cooking times of less than ten (10) minutes, you must turn the timer all the way to the end and
then set the time you want.
● FUNCTION SELECTOR KNOB
This knob is used to select the function desired:
DEFROSTING
(fan only in operation).
TRADITIONAL
OVEN COOKING
(top heating element and
bottom heating element
only in operation).
CONVECTION OVEN
COOKING,
KEEPING FOOD WARM
GRILLING
(top heating element only
(top heating element, bottom
heating element and fan in
in operation at maximum
power).
operation).
● PILOT LIGHT
The light comes on to indicate that the oven is heating up and goes off when the oven has reached its
temperature setting.
The pilot light is always off in the DEFROST function.
5
USE OF THE OVEN
● GENERAL ADVICE
- When cooking using the convection oven, traditional oven or grill functions, it is always advisable to
preheat the oven until it reaches its temperature setting to obtain the best results.
- Cooking times depend on the type and temperature of the food as well as the personal taste of the cook.
The times given in the table are only intended as a guide and may need to be varied and do not take the
time required to preheat the oven into account.
- When cooking frozen food, follow the recommendations on the package.
IMPORTANT
If your oven is also fitted with the dietetic grill:
we recommend cooking chicken, roasts and small fowl directly on the dietetic
grill resting on the dripping-pan (see Fig. on the left) to avoid fat spattering onto
the sides of the oven and dripping onto the bottom. See the following sections
for further details.
● DEFROSTING
Operate as follows to obtain fast and thorough defrosting:
- Set the function selector knob to position .
- Turn the ON/OFF and programming knob to position
- Fit the wire rack in position 2 (see page 3), place the food to be defrosted on it on a plate and close the door.
Example of defrosting: 1 kg of meat in 80-90 minutes without turning.
.
● KEEPING FOOD WARM
- Set the thermostat knob to the 60°C position.
- Set the function selector knob to position
- Turn the ON/OFF and programming knob to position .
- Fit the wire rack in position 2 (see page 3) and place the plate of food on it.
It is advisable not to keep food warm in the oven for a long time since it could become too dry.
.
● CONVECTION OVEN COOKING
This function is ideal for obtaining excellent pizzas, lasagna, gratinated dishes, all types of meat-based main
dishes (apart from small fowl), roast potatoes, cakes in general and bread. It is also suitable for simultaneous
cooking on two different levels. Operate as follows:
- Fit the wire rack in the position shown in the table or recipe.
- Set the selector function knob to position .
- Set the temperature required on the thermostat knob..
- Set the ON/OFF and programming knob to position
section on "Use of the controls").
- Wait for the oven to reach the temperature set (pilot light goes out) and then place the dish of food inside.
6
or to the position for the cooking time desired (see
Recipe/Quantity Observations and tipsTime Wire
Thermostat
knob
rack
pos.
Gratinated macaroni 1 kg
Lasagne 1 kg.
Pizza 500g
Chicken 1 kg.
Roast pork 900g
Meat loaf 650g
Roast potatoes 500g
Jam lattice tart 700g
Strudel 1 kg
Walnut cake 800g
Biscuits (short pastry) 100g
Bread 500g
230°
230°
225°
200°
200°
180°
200°
180°
180°
180°
180°
200°
20 min.
20 min.
17 min.
70-80 min.
70 min.
55 min.
50 min.
40 min.
40 min.
35 min.
14 min.
25 min.
1
Turn the baking pan round half way through
cooking.
1
Use a pirex dish, turn after 10 minutes.
2
Use the dripping-pan.
1
Use the dietetic grill resting on the dripping-pan,
turn after approx. 38 min.
1
Use the dietetic grill resting on the dripping-pan,
turn after approx. 35 min.
2
Use the dripping-pan, turn after 30 min.
2
Use the dripping-pan, mix twice.
2
Use the dripping-pan.
2
Use the dripping-pan.
2
Use a cake tin.
2
Use the dripping-pan.
2
Use the dripping-pan, greased with oil, turn
after 20 min.
● TRADITIONAL OVEN COOKING
This function is ideal for all types of fish, stuffed vegetables, whipped-egg-white-based desserts and cakes
which need long cooking times (over 60 min.). Operate as follows:
- Fit the wire rack in the position shown in the table or recipe.
- Set the selector function knob to position
.
- Set the temperature required on the thermostat knob.
- Set the ON/OFF and programming knob to position
or to the position for the cooking time desired (see
section on "Use of the controls").
- Wait for the oven to reach the temperature set (pilot light goes off) and then place the dish and food inside.
Recipe/Quantity Observations and tipsTime Wire
Thermostat
knob
rack
pos.
Quail (3)
Trout 500g
Stuffed squid 450g
Gratinated tomates 550g
Courgettes with tuna 750g
Plum cake 1 kg
Meringues
230°
200°
200°
200°
200°
180°
120°
44 min.
35 min.
30 min.
40 min.
40 min.
75 min.
50 min.
1
Use the dietetic grill resting on the drippingpan, turn after 24 minutes.
2
Use the dripping-pan, turn after 16 min.
1
Use a pyrex dish, turn half way through cooking.
1
Use a greased pyrex dish, turn after 20 min.
1
Use the dripping-pan, adding oil, tomatoes
and water. Turn the dripping pan after 20 min.
Use a mold and turn half way through cooking.
1
Leave to stand for at least a day before serving.
2
7
● GRILLING
- Fit the wire rack in position 4 and fit the dripping pan above the bottom heating element. It is a good idea
to pour 2 glasses of water into the dripping-pan. This will prevent the smoke and strong smell caused if
the fat which drips into it starts burning. It will also make cleaning easier.
- Set the selector function knob to position
- Preheat the oven for 10 minutes.
- Place the food inside it.
- Close the door as far as its first click-stop position only, as shown in the figure on the right.
- The ON/OFF and programming knob can be set to
section on "Use of the controls").
.
or to the position for the cooking time desired (see
Recipe /Quantity Observations and tipsWire
Thermostat
knob
Time
rack
pos.
Pork chops(2)
Frankfurters (3)
Fresh hamburgers(2)
Sausages (4)
Kebabs 500g
Toast (4 slices)
(✱): Do not fit the dripping-pan when making toast.
19 min.
10 min.
13 min.
20 min.
26 min.
2 min.
Turn after 11 minutes.
4
Turn after 8 minutes.
4
Turn after 7 minutes.
4
Turn after 11 minutes.
4
Turn after 8, 15 and 21 minutes.
4
Turn after 1 minute (*).
4
CLEANING
- Frequent cleaning prevents smoke and strong smells during cooking.
- Always take the plug out of the power supply socket before carrying out any cleaning operations.
- Never immerse the oven in water and never wash it under running water.
- The wire rack, dripping-pan and dietetic grill can be washed in the same way as any normal household
dishes, either by hand or in a dishwasher.
- Only ever clean the outside surfaces of the oven with a damp sponge. Never use abrasive products which
would damage your oven's painted finish. Take care to ensure water or liquid soap never enters the slots
on top of the oven.
- Never use products which corrode aluminium (spray cleaners) to clean the aluminium oven lining and do
not scratch the walls using pointed or sharp objects.
8
Simultaneous cooking in 2 different
positions with convection oven
The convection oven can be used to cook foods, even of different kinds, simultaneously on two different
levels.
The heat generated by the two heating elements is distributed
inside the oven with the air circulated by the fan. In this way heat
is distributed evenly and rapidly to every corner of the oven; the
air inside the oven becomes extremely dry, thereby preventing
odours and flavours from mixing.
In order to bake two different dishes at the same time, simply follow these straight-forward instructions.
Top heating element
Bottom heating element
Cooking times for simultaneous cooking differ from
those applying to dishes cooked separately.
Always consult the reference table.
Swap over the two dripping-pans about halfway
through cooking, placing the top pan on the bottom
wire rack and vice-versa.
Don’t forget to give the pans a half-turn.
Simultaneous cooking times
Chicken
Potatoes
Separate cooking times
Chicken
Potatoes
9
Reference times for simultaneous cooking on 2
different levels
REFER TO RECIPES ON PAGE 11 FOR INGREDIENTS AND METHOD
Using the procedures recommended for main dishes accompanied by vegetable side dishes, the entire course is ready
to serve all at once.
Wire
rack
pos.
Observations and tips
Pre-heat oven to 200˚. Place chicken in oven, in position
5 and after 20 mins., insert the potatoes, in pos.1. Swap
over and turn the two dripping pans after 42 mins.
Recipes
Roast chicken
pieces +
potatoes
Thermostat
knob
Times
Roast rabbit +
apple strudel
Meat loaf +
potatoes
Gratinated
cauliflower +
roast rabbit
Vol-au-vent +
jam lattice tart
Quiche Lorraine
+ stuffed
peppers
Roast rabbit +
lasagna
Roast chicken
pieces + jam
lattice tart
Pre-heat oven to 180˚. Place the rabbit in the oven, in
position 1 and the strudel in position 5. Swap over and
turn the two dripping pans after 30 mins.
Pre-heat oven to 180˚. Place the meat loaf in the oven,
in position 3 and the potatoes in position 1. Turn over
the meat and stir the potatoes after 34 mins. without
swapping around the pans.
Pre-heat oven to 200˚. Place the rabbit in the oven, in
position 3 and after 35 mins., move the dripping pan to
position 1 and insert the cauliflower, in position 3.
Pre-heat oven to 180˚. Place the vol-au-vents in the
oven, in position 5 and the tart in position 1. Swap over
the two dishes after 13 mins.
Pre-heat oven to 180˚. Place the quiche in the oven, in
position 5 and the stuffed peppers in position 1. Swap
over the two dishes after 30 mins.
Pre-heat oven to 180˚. Place the rabbit in the oven, in
position 5 and the lasagna in position 1. Swap over the
two dishes after 25 mins.
Pre-heat oven to 180˚. Place the chicken pieces in the
oven, in position 5 and the tart in position 1. Swap over
and turn the two dishes after 13 mins. Turn over the
chicken pieces after 40 mins.
Pizza + roast
rabbit
Pizza + pizza
Roast chicken
pieces + focaccia bread roll
10
Pre-heat oven to 220˚. Place the pizza in the oven, in
position 5 and the rabbit in position 1. Swap over and
turn the two dripping pans after 16 mins.
Pre-heat oven to 220˚. Place one pizza in the oven, in
position 5 and the other in position 1. Swap over and
turn the two dripping pans after 15 mins.
Pre-heat oven to 180˚. Place the chicken pieces in the
oven, in position 1 and the focaccia in position 5. Swap
over and turn the two dripping pans after 25 mins.
Recipes
HORS D'OEUVRES
● Aubergine roulades.......................... pag.12
● Bruschetta garlic bread .................... pag. 12
● Gratinated mussels .......................... pag. 12
● Vol au vent ....................................... pag. 12
● Quiche Lorraine ............................... pag. 12
PASTA AND PIZZA
● Gnocchi alla romana ........................ pag. 13
● Focaccia bread roll with shellfish ..... pag.13
● Gratinated macaroni ........................ pag. 13
● Lasagna ........................................... pag.13
● Pizza ................................................ pag.13
● Gratinated ravioli.............................. pag.13
FISH
● Trout with olives ............................... pag. 15
● Stuffed squid .................................... pag. 15
● Roast hake....................................... pag.15
● Baked gilthead ................................. pag.15
● Gratinated turbot .............................. pag. 15
VEGETABLES
● Courgettes with tuna ........................ pag. 16
● Gratinated tomatoes ........................ pag. 16
● Roast potatoes................................. pag.16
● Gratinated cauliflower ...................... pag.16
● Aubergines with Parmesan .............. pag. 16
● Stuffed peppers ............................... pag.16
MAIN DISHES
● Roast pork ....................................... pag.14
● Roast chicken .................................. pag. 14
● Meat loaf with herbs......................... pag.14
● Roast quail ....................................... pag. 14
● Roast-beef ....................................... pag. 14
● Roast rabbit ..................................... pag.14
● Roast chicken pieces ....................... pag. 14
DESSERTS
● Apple strudel .................................... pag. 17
● Plum cake ........................................ pag.17
● Jam lattice tart ................................. pag.17
● Biscuits ............................................ pag.17
● Walnut cake ..................................... pag.17
11
Hors d’oeuvres
Aubergine roulades
CONVECTION OVEN cooking
Ingredients for 4 peole:
● 2 large aubergines (egg plants)
● 10 capers in brine ● 1 egg
● 2 tablespoons of mayonnaise
● 2 tablespoons of breadcrumbs
● 100g of cooked ham ● 150g of mozzarella
● 100g of tuna ● Oil and salt
Place the mozzarella, diced ham, drained finely-flaked
tuna, rinsed capers, mayonnaise and egg in a blender.
Blend for a few seconds and add 2 tablespoons of
breadcrumbs if the mixture is approximately 1/2 cm thick.
Place a little of the mixture on each slice and then roll them
into roulades. Pour two tablespoons of oil into a drippingpan, arrange the roulades inside and trickle a little oil over
them. Preheat the oven to 180°. When the pilot light goes
out, place the dripping - pan in the oven with the wire rack
in position 2 for 30 minutes.
Gratinated mussels
GRILLING
Ingredients for 2 people:
● 500g of mussels ● Garlic
● Oil ● Salt and pepper
● Parsley ● Breadcrumbs
● Oregano
Scrape, clean and rinse the mussels without letting them
stand in the water. Bring them to the boil, removing them
one by one as they open. Preheat the oven in its GRILL
setting for 10 minutes. Arrange the filled half-shells on the
dripping-pan, sprinkle some finely-chopped parsley over
them with a little garlic, add salt, pepper and oregano,
trickle a little oil over them and sprinkle with breadcrumbs.
Place them on the wire rack in position 4 and grill for 5
minutes.
Bruschetta garlic bread
GRILLING
Ingredients for 4 people:
● 2 slices of Apulian-style Italian bread
● 2 tablespoon of oil ● 1 clove of garlic
Preheat the oven in its GRILL setting for 10 minutes.
Place the slices of bread in the wire rack in position 4 and
toast them for 4 minutes, turning them half way through
cooking, with the door closed to its first click-stop position.
When the bread has been completely toasted, rub it with
the clove of garlic and trickle oil over it. A richer variation
on this recipe is to add sliced tomatoes dressed mixed a
little chopped basil and oregano.
Vol au vent
CONVECTION OVEN cooking
Ingredients for 4 people:
● 250g of frozen puff pastry
● 1 egg
Roll out the puff pastry until it is about 1/2 cm thick. Cut out
24 circles from the rolled out pastry using a 6 cm diameter
pastry cutter. Arrange 12 of the circles on the dripping
tray, previously greased with butter and sprinkled with
flour, and brush them with beaten egg. Cut the remaining
12 circles with a 3 cm diameter pastry cutter to obtain 12
rings. Place these rings on top of the circles and brush
them with egg again. Preheat the oven to 180°. When the
pilot light goes out, place the dripping-pan on the wire rack
in position 2 for 20 minutes.
Quiche Lorraine
CONVECTION OVEN COOKING
Ingredients for 6 people:
● 250 g frozen short-crust pastry
● 150 g smoked bacon ● 1/4 dl cream
● 4 eggs ● Salt and pepper
Roll out a sheet of pastry until it is about half a centimeter
thick. Butter the dripping pan and line with the pastry,
pricking the bottom with a fork. Dice the bacon and parboil
in water. Prepare the filling: beat the eggs, add cream, salt
and pepper, stirring continuously. Sprinkle the bacon
cubes over the pastry, having drained them thoroughly.
Pour over the egg/cream mixture. Pre-heat the oven to
180˚. Once the pilot light has gone out, place the pan on
the wire rack in position 2 and bake for 30 minutes.
12
Pasta and Pizza
Gnocchi alla romana
TRADITIONAL OVEN cooking
Ingredients for 4 people:
● 250g of semolina ● 100g of butter
● 1 litre of milk ● Salt and pepper
● 10 tablespoons of Parmesan cheese
● 3 eggs
Bring the milk to the boil with a pinch of salt and then pour in the
semolina, stirring it with the whisk to prevent lumps from
forming and cook for 10 minutes. When the semolina is cooked,
add 30 g of butter, 5 tablespoons of Parmesan cheese, 3 egg
yolks (one at a time), salt and pepper. Melt the butter in a small
pot. Lightly grease a sheet of baking paper or a pastry board
and pour the semolina on top, taking care to level it out so that
it forms a layer approximately one centimetre thick. Leave to
cool, then cut into little circles using a small-diameter glass and
arrange the circles in a ring on the dripping-tray, previously
greased with butter. Sprinkle generously with parmesan and
melted butter. Preheat the oven to 200°. When the pilot light
goes out, place the dripping pan on the wire rack in position 2
for 30 minutes, turning it round half way through cooking.
Lasagna
CONVECTION OVEN cooking
Ingredients for 6 people:
● 9 sheets of egg pasta ● 1/2 litre of bechamel sauce
● Grated Parmesan cheese
● 150g of Bolognese sauce
Cook a few sheets of lasagna at a time in salted boiling water for
approximately 5 minutes. Drain them individually in a strainer,
spread them on a tablecloth and allow to dry. Prepare the
Bolognese sauce and bechamel sauce separately. When all the
ingredients are ready, grease a pyrex dish with butter, spread two
tablespoons of bechamel in the bottom, followed by a layer of
pasta, then pour on the Bolognese sauce and bechamel together
and sprinkle with a handful of Parmesan, building up in layers like
this until all the ingredients have been finished. Preheat the oven
to 230°. When the pilot light goes out, place the lasagna on the
wire rack in position 1 for 20 minutes, remembering to turn the
pyrex dish round half way through cooking.
Gratinated Ravioli
TRADITIONAL OVEN cooking
Ingredients for 4 people:
● 500g of ravioli ● 1/2 litre of bechamel sauce
● Salt, butter, Parmesan cheese
Cook the ravioli in salted boiling water and prepare the bechamel
sauce while they are cooking. When the ravioli are cooked, mix
them with the bechamel and pour them into a pyrex dish that
has been greased with butter, sprinkling Parmesan cheese
over the top. Preheat the oven to 230°. When the pilot light goes
out, place the dish on the wire rack in position 1 for 20 minutes.
“Focaccia” bread roll
with shellfish
CONVECTION OVEN cooking
Ingredients for 6 people:
● 250 g white flour ● 1/2 glass of water
● 600 g mussels/baby clams
● 1/2 glass of dry white wine ● Parsley
● 150 g butter ● A pinch of salt
● 3 eggs ● 1/4 liquid cream
Cut the butter into cubes and place in blender with the flour and
water. Blend until mixture is smooth. Shape dough into a ball, cover
with a dish-cloth and leave to stand for half an hour. In the
meantime, scrape and brush the mussels and wash them thoroughly
with the clams in running water. Place the shellfish in a saucepan
and allow to open over a strong flame, sprinkling over white wine
every now and again. Once all the shells have opened, remove the
fish and place on a plate with a little of the cooking water, filtered
thoroughly. Roll out the dough into a circle about 1 cm thick and
place it in the dripping-pan. Prick the surface of the roll with a fork
and cover with the shellfish. Beat the eggs in a bowl, add the
parsley, washed and chopped, and then the cream and mix all the
ingredients thoroughly. Pour the mixture over the shellfish. Preheat the oven to 180˚. Once the pilot light has gone out, place the
pan on the wire rack in position 2 and bake for 35 minutes.
Pizza
CONVECTION OVEN cooking
Ingredients for 4 people:
● 500g of pizza dough ● 1 mozzarella
● 1 tin of peeled tomatoes
● 50g of cooked ham ● 1 teaspoon of olive oil
● Oregano and salt
Grease the dripping pan with a little olive oil and spread the pastry,
which you have previously rolled or stretched out so that it is nice and
thin, on top. Cover the pastry with the tomatoes, diced mozzarella,
ham, oregano and salt, then trickle olive oil over it. Preheat the oven
to 225°. When the pilot light goes out place the dripping-pan on the
wire rack in position 2 and cook the pizza for 17 minutes.
Gratinated macaroni
CONVECTION OVEN cooking
Ingredients for 4 people:
● 300g of macaroni ● 1/2 litre of bechamel sauce
● 400g of Bolognese sauce
● 80g of grated Parmesan cheese
Cook the macaroni in boiling salted water, drain them and mix
them with the bechamel and Bolognese sauce prepared
beforehand. Grease a baking pan with butter and pour the
macaroni into it, cover it with the grated Parmesan cheese and few
knife-points of butter. Preheat the oven to 230°. When the pilot light
goes out, cook the dish on the wire rack in position 1 for 20 minutes,
remembering to turn it round half way through cooking.
13
Main dishes
Roast pork
CONVECTION OVEN cooking
Ingredients for 4 people:
● 900g of rump or chine of pork
● Salt and pepper
Preheat the oven to 200°. Sprinkle salt and pepper over
the meat. When the pilot light goes out, place the pork on
the dietetic grill and dripping-pan on the wire rack in
position 1 as shown for chicken (see Fig. on page 6).
Cook for 70 minutes, turning the meat over half way
through cooking.
Meat loaf with herbs
CONVECTION OVEN cooking
Ingredients for 4 people:
● 500g of minced pork and beef
● 100g of Parmesan cheese ● 2 eggs
● 2 tablespoons of olive oil ● 50g of cooked ham
● 30g of breadcrumbs ● Salt and pepper
● 1/2 glass of white wine
● Finely chopped sweet marjoram, sage, thyme, chive
and rosemary
Work all the ingredients into the mince with the exception
of the breadcrumbs, oil and wine. Then roll the meat loaf
in the breadcrumbs. Place it in the dripping-pan, mix the
2 tablespoons of oil in the 1/2 glass of wine and pour over
the top. Preheat the oven to 180°. When the pilot light
goes out, place the dish on the wire rack in position 2 for
55 minutes, remembering to turn the meat loaf over half
way through cooking.
Roast chicken
CONVECTION OVEN cooking
Ingredients for 4 people:
● 1 whole chicken (1 kg) ● salt and pepper
Preheat the oven to 200°. In the meantime wash and
carefully dry the chicken. When the pilot light goes out,
place the wire rack in position 1 and place the chicken on
the dietetic grill resting on the dripping-tray as shown in
the figure on page 6. Roast for 75 minutes, remembering
to turn the chicken after 38 minutes.
Roast chicken pieces
CONVECTION OVEN COOKING
Ingredients for 4 people:
● 1 chicken, cut into pieces (1 kg)
● Salt and pepper ● Rosemary, oil, white wine
Pre-heat the oven to 210˚. In the meantime arrange the
pieces of chicken in the dripping pan with the herbs and
sprinkle over a little white wine. Once the pilot light has
gone out, place the pan on the wire rack in position 1 and
bake for 80 minutes. Halfway through cooking, turn over
the meat, basting once again with wine.
Rost quail
TRADITIONAL OVEN cooking
Ingredients for 2 people:
● 3 quails ● salt and pepper
Preheat the oven to 230° and sprinkle the quails with salt
and pepper. When the pilot light goes out, place the wire
rack in position 1 and arrange the quails spaced equally
apart on the dietetic grill on the dripping-pan as shown for
chicken on page 6. Roast for 44 minutes, turning the
quails after 24 minutes.
Roast-beef
CONVECTION OVEN cooking
Ingredients for 6 people:
● 1 kg of sirloin ● 3 tablespoons of oil
● 30g of butter ● 1/2 glass of white wine
● Salt and pepper
Preheat the oven to 200°. In the meantime, sprinkle the
sirloin with salt and pepper, pour the oil into a baking pan
followed by the sirloin and a dash of wine on top. When the
pilot light goes out, place the baking dish on the wire rack
in position 1 for 40 minutes. Turn the meat round half way
through cooking and sprinkle the rest of the wine over it.
14
Roast rabbit
CONVECTION OVEN cooking
Ingredients for 4 people:
● 800g of rabbit portions ● 1/2 glass of white wine
● Oil, rosemary and garlic ● Salt and pepper
Preheat the oven to 210°. Place the rabbit portions in the
dripping-pan with the oil, rosemary, a dash of white wine,
2 cloves of garlic, salt and pepper. When the pilot light
goes out, place the dripping-pan on the wire rack in
position 1 for 60 minutes. Turn the rabbit portions half way
through cooking and pour the rest of the wine over them.
Fish
Trout with olives
TRADITIONAL OVEN cooking
Ingredients for 2 people:
● 500g of sea trout ● Salt and pepper
● 50g of stoned black olives
Thoroughly gut and wash the trout before placing it in the
dripping-pan greased with oil. Stuff it with the black olives
and sprinkle with salt and pepper. Preheat the oven to
200°. When the pilot light goes out, place the dripping-pan
on the wire rack in position 2 and roast for 35 minutes,
turning the trout after 16 minutes.
Roast hake
CONVECTION OVEN cooking
Ingredients for 4 people:
● 4 slices of hake ● Onion, garlic and parsley
● Salt and pepper ● Oil
● White wine
Finely chop the onion with the garlic and a generous
portion of parsley. Sprinkle part of the chopped mixture in
a pyrex dish and arrange the slices of fish on top. Sprinkle
them with salt, pepper and the rest of the chopped
mixture. Pour a full glass of olive oil on top, followed by a
glass of dry white wine which can be diluted with a little
water. Preheat the oven to 210°. When the pilot light goes
out, place the pyrex dish on top of the wire rack in position
2 for 33 minutes, turning the fish half way through cooking.
Stuffed squids
TRADITIONAL OVEN cooking
Ingredients for 4 people:
● 4 large squids ● Oil
For the stuffing:
● 1 cup of raw rice ● Parsley and garlic
● Salt and pepper ● Tomato puree
Clean the squids thoroughly, cut off their tentacles and
put them aside. Prepare the stuffing: add the chopped
tentacles to the cooked rice together with plenty of a
parsley and just a touch of garlic. Add the tomato puree
to the stuffing mixture, together with salt and pepper to
taste. Fill the squids with the stuffing, closing them with a
toothpick. Arrange them in a pyrex dish greased with oil
and pour a glass of water around the bottom. Preheat the
oven to 200°. When the pilot light goes out, place the
pyrex dish on the wire rack in position 1 for 30 minutes,
turning the squids round half way through cooking.
Gratinated turbot
TRADITIONAL OVEN cooking
Ingredients for 4 people:
● 4 turbot fillets ● 1/2 litre of bechamel sauce
● tablespoons of grated cheese
Baked gilthead
TRADITIONAL OVEN cooking
Ingredients for 2 people:
● 1 gilthead 600g ● Butter
● Parsley ● Anchovies
● Salt and pepper ● Oil and lemon
Clean the gilthead thoroughly, then pierce it in several
places with a fork. Place a large pat of butter with chopped
parsley and 2 anchovies mixed in it inside the fish.
Sprinkle with salt and pepper. Lay out two sheets of
aluminium foil, place the gilthead on top and sprinkle it
with oil, lemon juice and chopped parsley. Fold the
aluminium foil over to form an envelope and close the
ends by rolling them together. Preheat the oven to 200°.
When the pilot light goes out, place the dripping pan on
the wire rack in position 2 for 40 minutes, remembering to
turn the foil envelope over half way through cooking.
Boil the turbot fillets for approximately 10 minutes in
slightly salted water to which a few slices of lemon have
been added. Leave to drain and prepare the bechamel
sauce in the meantime. Grease a pyrex dish with butter
and pour in just enough bechamel sauce to form a thin
layer in the bottom. Place the turbot fillets on this layer,
cover them with the rest of the bechamel and sprinkle
generously with grated cheese. Preheat the oven to 200°.
When the pilot light goes out, place the pyrex dish on the
wire rack in position 2 for 20 minutes, turning the dish
round half way through cooking.
15
Vegetables
Courgettes with tuna
TRADITIONAL OVEN cooking
Ingredients for 2 people:
● 4 courgettes (zucchini) ● 150g of tuna in oil
● 1 tin of tomatoes ● Parsley
● 1 egg ● Grated cheese
● Oil, butter and salt
Cut the courgettes lengthwise, scrape out the flesh and
chop finely. Prepare the stuffing: break the tuna up into fine
flakes in a dish, add a little chopped parsley, a tablespoon
of grated cheese, 1 egg and the chopped courgette flesh.
Stuff the courgettes with this mixture. Pour a little water
mixed with a couple of tablespoons of oil and a little pureed
tomatoes into the dripping-pan, then place the courgettes
on top. Preheat the oven to 200°. When the pilot light goes
out, place the dripping-pan on the wire rack in position 1 for
40 minutes. Turn the dripping pan round half way through
cooking and add water.
Roast potatoes
CONVECTION OVEN cooking
Ingredients for 4 people:
● 500g of cut potatoes ● Garlic, rosemary and sage
● 1 tablespoon of olive oil ● 1 dash of white wine
● 1/2 stock cube ● Salt and pepper
Place the potatoes in a dripping-pan. Add the oil, garlic,
sage, rosemary, stock cube, wine, salt and pepper.
Preheat the oven to 200°. When the pilot light goes out,
place the dish on the wire rack in position 2 for 50
minutes, remembering to mix them twice.
Aubergines with parmesan
TRADITIONAL OVEN cooking and GRILL
Ingredients for 4 people:
● 1 kg. of aubergines (egg plants)
● 500g of tomato sauce ● 2 mozzarellas (150g each)
● Salt and pepper
cheese
Preheat the oven in its GRILL setting for 10 minutes. Cut the
aubergines into thin slices and place them on the wire rack
in position 4 for 14 minutes with the door in its first click-stop
position, turning them half way through cooking. When you
have finished grilling all the aubergines like this, grease a
dish with oil and arrange a layer of aubergines in the bottom,
followed by a layer of sliced mozzarella. Spread tomato
sauce on top and dust with grated Parmesan cheese.
Continue forming layers like this until all the ingredients have
been finished. Preheat the oven to 200°. When the pilot light
goes out, place the dish on the wire rack in position 2 for 35
minutes, turning it round half way through cooking.
16
● 50g of grated Parmesan
Gratinated tomatoes
TRADITIONAL OVEN cooking
Ingredients for 4 people:
● 500g of medium-sized tomatoes
●
Chopped parsley
● 1 chopped clove of garlic ●
● 5 tablespoons of breadcrumbs
Scrape out the inside of the tomatoes and put aside
together with the juice. Turn the tomatoes upside down on
a board to allow the remainder of the juice to drip out. Mix
the flesh and juice with the other ingredients to form a
mixture that is not too thick and fill the tomatoes with it.
Arrange the tomatoes on the dripping- pan greased with
oil. Preheat the oven to 200°. When the pilot light goes
out, place the dripping-pan on the wire rack in position 1
for 40 minutes, turning the dripping pan round half way
through cooking.
● 1 tablespoon of olive oil
Salt and pepper
Gratinated cauliflower
CONVECTION OVEN cooking
Ingredients for 4 people:
● 800g of cauliflower ● Parmesan cheese
● 500g of bechamel sauce ● 100g of cooked ham
● Salt and pepper
Wash the cauliflower thoroughly and cook it in salted
boiling water. Prepare the bechamel while the cauliflower
cools down. Spread two tablespoons of bechamel in the
bottom of the dish, followed by the cauliflower cut into
florets, the sliced ham, the rest of the bechamel sauce
and a sprinkling of Parmesan cheese. Preheat the oven
to 200°. When the pilot light goes out, place the dish on
the wire rack in position 2 for 20 minutes, turning it round
half way through cooking.
Stuffed peppers
CONVECTION OVEN cooking
Ingredients for 4 people:
● 3 peppers ●
beef
● Chopped garlic and parsley
● 2 eggs ● Salt and pepper
● 2 tablespoons of olive oil
● 50g of grated Parmesan cheese
Wash the peppers thoroughly, cut off their tops, remove
the seeds and filaments and cut them in half. Work all the
other ingredients into the mince and fill the peppers with
the mixture, placing them in a dripping-pan greased with
oil. Preheat the oven to 180°. When the pilot light goes
out, place the dish on the wire rack in position 2 for 45
minutes, turning the dripping-pan round half way through
cooking.
500g of minced pork and
Desserts
Apple strudel
CONVECTION OVEN cooking
Ingredients for 4 people:
● 250g of frozen puff pastry
● 300g of rennet apples (queen apples)
● 70g of butter
● 1/2 glass of rum ● 50g of breadcrumbs
● 100g of sugar ● 50g of sultanas
● 30g of pine kernels ● 1 pinch of cinnamon
● The grated peel of 1 lemon
Peel and slice the apples finely, then gently brown them
in the butter. Add the rum and allow it cook away. Leave
to cool and add the breadcrumbs, sugar, sultanas soaked
in lukewarm water and patted dry, the pine kernels, lemon
and cinnamon, mixing them delicately together. Place the
dough on a pastry board and roll it out into a very thin
rectangle. Brush it with a little melted butter and spread
the apple mixture on top, leaving a little space around the
edges. Pull the edges over the filling to form a roll. Roll the
dough over itself and press the edges down so that they
stick together. Place the strudel on the dripping-pan,
previously greased with butter, and brush the surface with
beaten egg. Preheat the oven to 180°. When the pilot light
goes out, place the dripping-tray on the wire rack in
position 2 for 40 minutes.
Walnut cake
CONVECTION OVEN cooking
Ingredients for 8 people:
● 140g of flour ● 150g of sugar
● 160 g of butter ● 100g of walnuts
● 3 eggs ● 1 lemon
● 1/2 sachet of yeast
● 1 pinch of ground cinnamon
● 1 pinch of ground nutmeg
● 1 pinch of salt
Grease a baking pan with butter and dust it with flour.
Chop the walnuts. Work the butter (which should have
been taken out of the fridge at least 2 hours beforehand)
using a wooden spoon until it becomes creamy. Mix in the
lemon peel, sugar, chopped walnuts, a pinch of nutmeg,
a pinch of cinnamon and a pinch of salt. Then add the
eggs and mix the ingredients until they are smoothly
blended together. Now add the flour and half sachet of
yeast, sifting them onto the mixture and mix it smooth
again. Pour the mixture into a cake tin. Preheat the oven
to 180°. When the pilot light goes out, place the cake tin
on the wire rack in position 2 for 35 minutes.
Plum cake
TRADITIONAL OVEN cooking
Ingredients for 8 people:
● 250g of butter ● 250g of sugar
● 3 eggs and 2 yolks ● 250g of flour
● 80g of raisins ● 1 glass of rum
● 1 pinch of salt
● 50g of candied orange and citron peel
Work the sugar into the butter (which should have been
taken out of the fridge at least 2 hours beforehand) until you
obtain a smooth white paste. Add the eggs one by one,
followed by the yolks, then gradually add the flour and a
pinch of salt, stirring all the time. Last of all, gradually add
the rum, raisins (previously soaked in lukewarm water) and
candied peel. Pour the mixture into a rectangular mold
lined with aluminium foil greased with butter. Preheat the
oven to 180°. When the pilot light goes out, place the mold
on the wire rack in position 1 for 75 minutes.
Biscuits
CONVECTION OVEN cooking
Ingredients for 4 people:
● 160g of flour ●
● 1 pinch of salt ● 60g of butter
● 1 egg
Mix all the ingredients together in a blender until you obtain
a smooth dough. Roll out the dough into a fairly thick sheet.
Use a pastry-cutter wheel to cut out little rectangles (4 x 2.5
cm) and arrange them in the dripping-pan, previously
greased with butter. Preheat the oven to 180°. When the
pilot light goes out, place the dripping-pan on the wire rack
in position 2 for 14 minutes.
50g of sugar
Jam lattice tart
CONVECTION OVEN cooking
Ingredients for 8 people:
● 250g of flour ● 110g of sugar
● 125 g of butter ● 200g of jam
● 1 egg+1 yolk ● Salt
Cut the butter into small pieces and place them in a blender
together with the flour, sugar, eggs and salt. Blend the
mixture to a smooth dough. Place approximately one third
of the dough to one side for use as the lattice decoration.
Roll out the rest. Grease a dripping-pan with butter and
sprinkle it with a little flour. Place the pastry inside and
spread a layer of jam over it. Use the rest of the dough to
make strips 1 cm wide and make the lattice decoration.
Preheat the oven to 180°. When the pilot light goes out,
place the dripping-pan on the wire rack in position 2 for 40
minutes.
17
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