cecotec BOLERO HEXA C126000 INOX A Manual De Instrucciones página 73

mean that you cannot use lower temperatures by simply adjusting the temperature knob.
Baking cakes
When baking cakes, always place them in a preheated oven. Be sure to wait until the oven has
fully preheated (the light will go out). Do not open the oven door during baking to prevent the
cake from reaching its optimum shape.
The dough is too dry
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Increase the temperature by 10 ºC and reduce the cooking time.
If the dough spills
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Use less liquid or lower the temperature 10 ºC.
The dough is too dark on top.
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Set it on a lower guide, lower the temperature and increase the cooking time.
Well-cooked on the inside but sticky on the outside
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Use less liquid, lower the temperature, and increase the cooking time.
Dough sticks to the tray
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- Grease the tray well and dust it with flour or use greaseproof paper.
- If you have used more than one level (in the convection function) and they are not all at
the same cooking point:
It is not necessary to remove food from all the guides at the same time.
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Making a pizza
- To get the best results when making pizzas, use the delicate (bottom) cooking
function:
- Preheat the oven for, at least, 10 minutes.
- Use a lightweight aluminium pizza pan, placing it on the rack supplied with the
oven. If the tray is used, the baking time will be prolonged, making it difficult to
obtain a crispy dough.
- Do not open the door frequently while the pizza is being made.
- If the pizza has many toppings (three or four), we recommend adding the
mozzarella cheese halfway through the cooking process.
- When making pizza on two guides, use the 2nd and 4th guides with a temperature
of 220 ºC; place the pizzas in the oven after preheating for at least 10 minutes.
Cooking fish and meat
When cooking white meat, poultry, and fish, use a temperature setting of 180 ºC to 200
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ºC.
For red meat that should be well done on the outside and tender and juicy on the inside, it
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is a good idea to start with a high temperature (200 ºC-220 ºC) for a short period of time
and then lower the temperature.
In general, the larger the roast, the lower the temperature should be. Place the meat in
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the centre of the rack and place the tray underneath to catch the fat.
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