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GB
34
CREATION cooking modes
All cooking modes have a default cooking
temperature which may be adjusted manually as
desired, between 30 °C and 300 °C (where
possible).
CREATION cooking modes include all manual
programmes.
The oven controls all essential aspects of each of
these cooking modes and makes it easier for you to
create the perfect dish, from the simplest recipe to the
most sophisticated culinary delights: the temperature,
heat source, humidity and fan assisted operation are
all controlled automatically. This chapter was written
with the help of our very own culinary expert. We invite
you to follow his advice so you can benefit from his
experience and perfect your cooking skills. The
recommended cooking modes, temperatures and oven
shelf heights reflect our expert's own experience in the
kitchen and will help you achieve the very best results.
The table below specifies whether it is best to pre-
heatyour oven or not for each CREATION, cooking
mode. Observing these suggestions will guarantee
perfect results.
If you wish to place food in a preheated oven, wait
for the preheating stage to be completed (this will
be signalled by a series of beeps).
The temperature is set automatically, according to
the cooking mode selected; however, you may
adjust it to suit your recipe.
You can also set a cooking duration with an
immediate or delayed start.
MULTILEVEL mode
Since the heat remains constant throughout the
oven, the air cooks and browns food in a uniform
manner. A maximum of three racks may be used at
the same time.
ROASTING mode
The circular heating element, as well as the fan, will
come on. This combination of features increases the
effectiveness of the unidirectional thermal radiation
provided by the heating elements through the forced
circulation of the air throughout the oven. This helps
prevent food from burning on the surface and allows
the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
PROVING mode
The circular heating element will come on and the
fan will operate during the preheating stage only.
The oven temperature is ideal for activating the
rising process. Always cook in this mode with the
oven door closed.
PASTRIES mode
The parameters used make this cooking mode ideal
for desserts containing natural yeast.
TARTS mode
The parameters used make this cooking mode ideal
for all tart recipes.
DESSERTS mode
This cooking mode is suitable for all baked desserts
which do not fall into the PASTRIES or TARTS
category (for example, small choux pastries, sponge
cake, etc...).
WHITE/BROWN MERINGUE mode
The default temperatures cannot be modified.
The WHITE MERINGUE cooking mode is ideal for
drying meringues. The BROWN MERINGUE cooking
mode is ideal for browning meringues.
DEFROSTING mode
The fan at the bottom of the oven circulates room-
temperature air around the food. This mode is
suitable for defrosting any type of food, especially
delicate items that should not be heated, for
example: ice-cream cakes or cakes made with
custard, cream or fruit.
LOW TEMPERATURE mode
This type of cooking mode, used for years by
industry professionals, enables food (meat, fish, fruit
and vegetables) to be cooked at very low
temperatures (85, 95 and 120°C), thereby
guaranteeing a perfect level of cooking and
enhancing the taste as much as possible.
The value of these advantages should not be
underestimated:
as the cooking temperatures are very low (in
general they are lower than the temperature
required for evaporation), the dispersion of
cooking sauces due to evaporation is
substantially reduced and the food becomes
softer;
when cooking meat, the muscle fibres contract
less than they would during a classic cooking
cycle. The result is a more tender meat which
does not need to be rested after it is cooked.
Meat should be browned before it is placed in the
oven.
Cooking vacuum-packed foods at low
temperatures, a technique used for over 30 years
by the most prestigious chefs, brings many
advantages:
culinary: flavours are concentrated and the taste,
softness and tenderness of the food are
maintained;
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