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• : using in the same time the
&255(&735(+(ATING IS THE BASIS OF SUCCESSFUL
RED MEA7&22.(RY.
&$.(PASTRIES AND BISCUITS :
Avoid using shiny moulds because they reflect heat and can spoil
your cakes. If your cakes brown too quickly, cover them with
greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards.
If not the heat is reflected
by the shiny surface and does not
penetrate the cake.
Avoid opening the door during the first 20 to 25 minutes of
cooking: sponge cake, soufflés, brioche, etc., will tend to fall.
You can check if cakes are done, by pricking the centre with a
knife blade or metal knitting needle. If the blade comes out nice
and dry, your cake is ready, and you can stop the cooking. If the
blade comes out moist or with bits of cake attached, continue
baking but slightly low er the thermostat so that it finished off without
burning.
The following instructions are for guidance only. You may
wish to alter them according to your own experience or your
personal taste.
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. 20 minutes between 210 and 250°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
• Grill : using the top-heating element. Success is guaranteed
for mixed grills, kebabs and "gratin dishes". Five minutes
preheating is required to get the element hot.
• Grill + Turnspit : using the top-heating element in conjunction
with the rotisserie providing the real flavour of a traditional roast.
Remove all accessories from the oven.
. Place the drip tray on the oven bottom.
. Skewer the food to be cooked and centre it between the two
forks.
. Fit the skewer into the bracket and slide the bracket and skewer
on to the second level. The end of the skewer will then be facing
the slot in the drive mechanism.
. Fit the skewer into the drive mechanism.
Convection + Turnspit
rotisserie and the conventional cooking. It allows to save
time when cooking. However, you have to take care of
placing the shelf with rails up side down, with rails towards the
top and place the drip tray on it.
The "COOK LIGHT " function allows you to cook in a healthier
way, by reducing the amount of fat or oil required. The
combination of heating elements with a pulsating cycle of air
ensures a perfect baking result.
Conventional : Both top and bottom heating elements are
• Turn the control
knob on the
requesting cooking
method and set a
temperature :
USE
Conventional
Grill
Grill + Turnspit
Convection + Turnspit
Cook light
Convection + Fan
Temperature from 65°C to 250°C
Temperature 200°C
Temperature 200°C
Temperature from 65°C to 250°C
Temperature from 65°C to 250°C
Temperature from 65°C to 250°C
°C P
65
90
115
140
165
190
210
250
1 - 1,5 kg
48$17,7< FOOD
Oven
Temperature
in °C
Shelf
position from
the bottom
Cooking
time
in minutes
FISH
1 kg
Trout 200 1 15 / 25
Whiting 190 1 50
MEAT
1 - 1,5 kg Roast-beef 190 1 90
1 kg
Roast
veal
150 / 160 1 120 / 150
2 kg
Blanquette
of veal
170 / 190 1 60 / 90
Leg
of lamp
150 / 160 1 60 / 75
1 - 1,5 kg
Leg
of mutton
150 / 160 1 50 / 60
POULTRY
2 kg
Pigeons
150 / 160 1 45
4 kg Goose 160 1 240 / 270
2 - 2,5 kg Duck 175 1 90 / 150
1 - 1,5 kg Chicken 170 1 60 / 80
9ARIOUS
Lasagne 200 1 40
Soufflès 200 1 20
Fritter 200 1 20
Pizza 200 1 20
PASTRY
175 1 40 / 50
Tart with
fruits
180 / 190 1 20 / 30
Biscuit
(leaven dough)
160 1 40 / 45
Meringue 100 1 90
Puff pastry 200 1 20
Buckwheat
cake
12 GB
*
*
* Tested in accordance with the CENELEC EN 60350-1 used for
definition of energy class.
• Turn the control knob of the circuit-breaker timer to the
hand position or on a programming duration.
• The regulator indicator light
indicates that
the thermostat is working. It goes on and off
regularly during the cooking time.
&22.,1*$'9,&(6
MEAT:
It is better not to salt meats until after cooking as salt encourages
the meat to splatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the
oven cold. The cooking time is longer than in a preheated
oven,
but it cooks through to the centre better as the heat has
more time
to penetrate the joint.
SAVING AND RESPECTING THE ENVIRONMENT
Where possible, avoid pre-heating the oven and always try to fill
it.Open the oven door as infrequently as possible, because heat
from the cavity disperses every time it is opened. For a
significant energy saving, switch off the oven between 5 and 10
minutes before the planned end of the cooking time, and use
the residual heat that the oven continues to generate. Keep the
seals clean and in order, to avoid any heat dispersal outside of
the cavity.
used. Preheat the oven for about ten minutes. This method is
ideal for all traditional roasting and baking. For seizing red
meats, roast beef, leg of lamb, game, bread, foil wrapped food
(papillotes), flaky pastry. Place the food and its dish on a shelf
in mid position.
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