Manual Ariston FV34DGB (page 5 of 10) (English)

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Practical Cooking Advice

When using the oven, only one rack or drip pan should be

used at a time. The rack or pan should be inserted into

the bottom or top guides depending on whether the food

needs more heat from the top or bottom.

Preheating

If the oven must be preheated (this is generally required

for leavened foods), we recommend using the

"conventional" oven feature which makes it possible to

reach the temperature desired in a very short time. After

the oven has been preheated, the red indicator light (E)

will turn off. At this point, you can select the most suitable

setting to cook the dish.

Cooking Fish and Meat

Meat must weigh at least 1 Kg in order to prevent it from

drying out. When cooking white meat, fowl and fish, use

low temperature settings (150°C-175°C). 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°C-220°C) for 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 rack and place the drip pan beneath it

to catch the fat.

Make sure that the rack 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 savory

roasts (especially duck and wild game), dress the meat

with lard or bacon on the top.

Cooking Pastries

Always preheat the oven when cooking pastries. Do not

open the door in order to prevent the pastry from dropping.

The batter or dough should not be too liquidy so that the

cooking time is not excessive. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the outside

Use less liquid, lower the temperature, and increase the

cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

Before cleaning your oven, or performing maintenance,

disconnect it from the power supply.

To extend the life of your oven, it must be cleaned

frequently, keeping in mind that:

• The self-cleaning panels (if present) and the enameled

parts should be washed with warm water - abrasive

powders and corrosive substances should be avoided;

• The inside of the oven should be cleaned immediately

after use with warm water and soap; the soap should

be rinsed away and the interior dried thoroughly;

• Stainless steel can be stained if it remains in contact

with agressive detergents (containing phosphorus) or

water with a high lime content. We recommend that

you rinse these parts thoroughly and dry them well

after cleaning. It is also a good idea to dry any water

spills;

• Never line the bottom of the oven with aluminium foil

because the buildup of heat will not only impede the

cooking process, but could also damage the enamel.

How to Keep Your Oven in Shape

Replacing the Lamp in the Oven

• Cutoff the supply of power to the oven by turning off

the omni-polar switch connecting it to the mains, or by

removing the plug if it is accessible;

• Unscrew the glass cover attached to the lamp holder;

• Unscrew the lamp and replace it with another high-

temperature lamp (300°C) with the following

characteristics:

- Voltage: 230/240 V

- Wattage: 25W

- Socket: E14

• Remount the glass cover and reconnect the appliance

to the power supply.

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Ariston FV34DGB Manual

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