Ariston FI5 854 P IX A AUS Reference Guide | Page 7

Ariston Ovens Reference Guide - FI5 854 P IX A AUS.
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HOW TO READ THE COOKING TABLE
The table lists the best function, accessories and 
level to use to cook different types of food. Cooking 
times start from the moment food is placed in the 
oven, excluding preheating (where required). Cooking 
temperatures and times are approximate and depend 
on the amount of food and the type of accessory 
used. Use the lowest recommended settings to begin 
with and, if the food is not cooked enough, then 
switch to higher settings. Use the accessories supplied 
and preferably dark-coloured metal cake tins and 
baking trays. You can also use Pyrex or stoneware 
pans and accessories, but bear in mind that cooking 
times will be slightly longer. 

COOKING DIFFERENT FOODS AT THE SAME TIME
Using the “Forced Air” function, you can cook 
different foods which require the same cooking 
temperature at the same time (for example: fish and 
vegetables), using different shelves. Remove the food 
which requires a shorter cooking time and leave the 
food which requires a longer cooking time in the 
oven.

MEAT
Use any kind of oven tray or pyrex dish suited to the 
size of the piece of meat being cooked. For roast 
joints, it is best to add some stock to the bottom of 
the dish, basting the meat during cooking for added 
flavour. Please note that steam will be generated 
during this operation. When the roast is ready, let it 
rest in the oven for another 10-15 minutes, or wrap it 
in aluminium foil.

When you want to grill meat, choose cuts with an 
even thickness all over in order to achieve uniform 
cooking results. Very thick pieces of meat require 
longer cooking times. To prevent the meat from 
burning on the outside, lower the position of the 
wire shelf, keeping the food farther away from the 
grill. Turn the meat two thirds of the way through 
cooking. Take care when opening the door as steam 
will escape.

To collect the cooking juices, we recommend placing 
a dripping pan filled with half a litre of drinking water 
directly underneath the wire shelf on which the food 
is placed. Top-up when necessary.

DESSERTS
Cook delicate desserts with the conventional function 
on one shelf only.

Use dark-coloured metal baking pans and always 
place them on the wire shelf supplied. To cook on 
more than one shelf, select the forced air function and 
stagger the position of the cake tins on the shelves, 
aiding optimum circulation of the hot air.

To check whether a leavened cake is cooked, insert a 
wooden toothpick into the centre of the cake. If the 
toothpick comes out clean, the cake is ready.

If using non-stick baking pans, do not butter the 
edges as the cake may not rise evenly around the 
edges.

If the item “swells” during baking, use a lower 
temperature next time and consider reducing the 
amount of liquid you add or stirring the mixture more 
gently.
For desserts with moist fillings or toppings (such 
as cheesecake or fruit tarts), use the “Convection 
bake” function. If the base of the cake is soggy, lower 
the shelf and sprinkle the bottom of the cake with 
breadcrumbs or biscuit crumbs before adding the 
filling.

PIZZA
Lightly grease the trays to ensure the pizza has a 
crispy base. Scatter the mozzarella over the pizza two 
thirds of the way through cooking.

RISING
It is always best to cover the dough with a damp 
cloth before placing it in the oven. Dough proving 
time with this function is reduced by approximately 
one third compared to proving at room temperature 
(20-25°C). The rising time for pizza starts at around 
one hour for 1 kg of dough.

USEFUL TIPS

Download the Use and Care Guide from  

www. aristonchannel. com for more information

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