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Cooking pizza
For best results when cooking pizza, use the "fan assisted" mode.
1.
Preheat the oven for at least 10 minutes;
2.
Use a light aluminum pizza pan, placing it on the grid supplied with the oven.
If the dripping pan is used, this will extend the cooking time, making it difficult
to get a crispy crust.
3.
Do not open the oven door frequently while the pizza is cooking.
4.
If the pizza has a lot of toppings (three or four), we recommend you add the
mozzarella cheese on top halfway through the cooking process.
5.
When cooking pizza on two racks, use the 2nd and 4th with a temperature of
220℃ and place the pizzas in the oven after having preheated it for at least 10
minutes.
Cooking fish and meat
When cooking white meat, fowl and fish, use temperature settings from 180℃ to
220℃.
For red meat that should be well done on the outside while tender and juicy in the
inside, it is a good idea to start with a high temperature setting (200℃-220℃) fro a
short time, then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat
on the centre of the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centre of the oven. If you
would like to increase the amount of heat from below, use the low rack heights.
For savoury roast (especially duck and wild game), dress the meat with lard or
bacon on the top
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