Loading ...
Loading ...
Loading ...
3.2 Cooking Modes
EN 12
SINGLE MODE
To use the Single Mode, remove the seperator from the oven.
You can choose all the functions below with Single Mode.
The cooking methods suggested are set out in the table below. A temperature is also suggested for each
cooking method. This can be modified within a pre-determined range.
T °C
default
220
210
200
ECO
40
L3
T °C
range
40 ÷40
50÷280
50÷240
150÷220
ECO÷SUPER
L1÷L5
Function
Dial
Function (Depends on the oven model)
OFF.
PYROLYSIS
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five
minutes preheating is required to get the elements red-hot. Success is guaranteed for
grills, kebabs and gratin dishes. White meats should be put at a distance from the grill;
the cooking time is longer, but the meat will be tastier. You can put red meats and fish
fillets on the shelf with the drip tray underneath. The oven has two grill positions: Grill:
2140 W Barbecue: 3340 W
GRILL + FAN : use the turbo-grill with the door closed.The top heating element is
used with the fan circulating the air inside the oven. Preheating is necessary for red
meats but not for white meats. Ideal for cooking thick food items, whole pieces such
as roast pork, poultry, etc. Place the food to be grilled directly on the shelf centrally, at
the middle level. Slide the drip tray under the shelf to collect the juices. Make sure
that the food is not too close to the grill. Turn the food over halfway through cooking.
MULTI-LEVEL : Air that has been heated is blown by the fan onto the different levels. It
is ideal for cooking different types of food at the same time (e.g. meat and fish)
without mixing tastes and smell. It cooks very gently and is ideal for sponge cakes,
pasties, etc.
CONVENTIONAL: Both top and bottom heating elements are 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.
DEFROST: When the dial is set to this position. The fan circulates air at room
temperature around the frozen food so that it defrosts in a few minutes without the
protein content of the food being changed or altered.
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
CONVECTION+FANS : Both top and bottom heating elements are used in conjunction
with the fan, which circulates hot air throughout the oven.We recommend this
method for poultry, pastries, fish and vegetables. By using this method better heat
penetration is achieved and cooking and preheating times are also reduced. The fan
cooking option allows you to cook different foods together at different positions in
the oven all at the same time, providing even heat distribution but without the risk of
mingling tastes and smells. When cooking different foods at the same time allow a
further 10 minutes.
BOTTOM+FANS : The combination of the bottom heating element and fan is ideal for
fruit flans, tarts, quiches and pastries. It prevents food from becoming too dry and
encourages bread dough to rise. Place the shelf in the bottom position in the oven.
210
160
*
BOTTOM Using the lower element. Ideal for cooking all pastry based dishes. Use this
for flans, quiches, tarts, pâté and any cooking that needs more heat from below.
50÷230
50÷230
*
180
50÷240
Loading ...
Loading ...
Loading ...