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Idiomas disponibles
Idiomas disponibles
slowly and require basting or the addition of liquid. It still
remains the best system for cooking pastries and fruit in
general. When cooking in convection mode, only use one
dripping-pan or cooking rack at a time, otherwise the heat
distribution will be uneven. Select from among the various
rack heights based on whether the dish needs more or
less heat from the top or bottom.
3. Ventilation Mode
- Position of the "L" knob:
- Position of the "M" knob: between 50°C and Max
Since the heat remains constant and uniform throughout
the oven due to the fan at the bottom, the air cooks and
browns food uniformly over its entire surface. With this
mode, you can also cook various dishes at the same
time, as long as their respective cooking temperatures
are the same. A maximum of 2 rack levels can be used
at the same time, following the instructions in the section
entitled, "Cooking On More Than One Rack". This cooking
mode is ideal for au gratin dishes or those which require
an extended cooking time like lasagne etc...
Moreover, the excellent heat distribution makes it pos-
sible to use lower temperatures when cooking roasts.
This results in less loss of juices, meat which is more
tender and a decrease in the loss of weight for the roast.
The ventilated mode is especially suited for cooking
fish, which can be prepared with the addition of a limited
amount of condiments, thus maintaining their flavour and
appearance. Excellent results can also be attained when
cooking vegetable-based side dishes like cabbage, beats,
courgettes, aubergines, peppers, etc.
Desserts: leavened cakes are also perfect for the ven-
tilated mode. Moreover, this mode can also be used to
thaw white or red meat, fish and bread by setting the tem-
perature to 80°-100°C. To thaw more delicate foods, set
the thermostat to 50°C or use only the cold air circulation
feature by setting the thermostat to 0°C.
4. Grill
- Position of the "L" knob:
- Position of the "M" knob: Max
The incandescent heating element cooks food by means
of thermal radiation directed downward. The extremely
high and direct temperature of the grill makes it possible
to brown the surface of meats and roasts while locking
in the juices to keep them tender. The grill is also highly
recommended for dishes that require high temperature
on the surface: beef steaks, veal, entrecôte, filets, ham-
burger etc...
5. Double Grill
- Position of the "L" knob:
- Position of the "M" knob: Max
This oversized grill has a completely new design, in-
creasing cooking efficiency by 50%. The double grill also
eliminates pockets of unheated air in the corners of the
oven.
Note: When using the grill (features 4, 5), the oven door
must be closed. Temperatures above 200°C. must not be
used when grilling with the door closed.
6. Ventilated Double Grill
- Position of the "L" knob:
- Position of the "M" knob: between 50 and 200°C
This combination of features increases the effectiveness
of the unidirectional thermal radiation of the heating ele-
ments through forced air circulation of the air throughout
the oven. This helps prevents foods from burning on the
surface, allowing the heat to penetrate into the food. Excel-
lent results are achieved with kebabs made with meats and
vegetables, sausages, ribs, lamb chops, chicken, quail,
pork chops, etc. This mode is also ideal for cooking fish
steaks, like swordfish, tuna, grouper etc.
7. Pastry Mode
- Position of the "L" knob:
- Position of the "M" knob: between 50° and 180°C
The oven light will come on, along with the bottom heat-
ing element and the fan. The temperature set using the
thermostat knob will be reached automatically and kept
constant. This setting is recommended for finishing foods
that have been cooked on the outside but are still not done
on the inside. It is also ideal for cooking pastries with fruit
toppings or leavened cakes, which require moderate heat
on the surface. However, in this case, the following steps
should be followed:
• Always preheat the oven.
•
Since the oven heats slowly on this setting, heat the
oven to the desired temperature using the convection
mode (setting 2), and once the temperature has been
reached, turn the oven to setting 7.
• Never place more than one dish in the oven at a
time.
• The rack (unless cooking directly on the dripping-pan)
should be used because it allows for better air circula-
tion; In any case, do not leave unused dripping-pans
in the oven.
• Position the rack at the third or second height from the
bottom in order to take full advantage of the heat rising
from the bottom of the oven; Place the pastry pan in
the centre of the rack.
• Do not open the door when cooking pastries in order to
prevent rapid temperature changes that could impede
the cooking process and make the pastry drop.
•
It should be noted that the highest temperature that
can be reached with this mode is 180°C. Higher
temperatures can be reached only over a longer time
period. If you need higher temperatures, use setting
2 (convection mode) or 3 (ventilated mode).
Thermostat Light (O)
This light indicates that the oven is heating. When it turns
off, the temperature inside the oven has reached the set-
ting made with the thermostat knob. At this point, the light
will turn on and off as the oven maintains the temperature
at a constant level.
The grill lamp (O)
The lamp stays on when you use the grill.
Models with gas hob:
This lights up when any electric heating element of the
oven is turned on.
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