63
3 / OVEN COOKING MODES
EN
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Program(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
CIRCULATING HEAT
(recommended temperature
1
80°C
min 35°C max 235°C)
•
Cooking controlled by the heating element located at the back of the oven by the fan.
•
Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
•
Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to.3 levels.
C
OMBINED HEAT (+ BREAD)
(recommended temperature
205°C
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements and by the fan.
•
Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a bit from the grill.
•
Recommended for quiches, pies, wet fruit tarts, placed preferable on an earthenware
dish.
B
READ
•
Cooking sequence recommended for baking bread.
•
Place the ball of dough on the pasty dish - 2nd shelf.
•
Do not forget to place a ramekin of water on the bottom to get a crispy, shiny crust.
F
AN GRILL + ROTISSERIE
(recommended temperature
200°C
min 180°C max 230°C)
•
Cooking controlled, alternately, by the upper element and by the fan.
•
Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
•
The spit keeps turning until the door is opened.
•
Slide the drip tray onto the bottom shelf support.
•
Recommended for all poultry and roasts on the spit, for cooking leg joints thoroughly,
and cuts of beef. To keep fish steaks moist.
“
POULTRY” ECO
(recommended temperature
200°C
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements with no fan.
•
This position allows for energy savings while preserving the quality of the cooking.
•
The ECO position is used for energy label performance.
•
All types of cooking are done
w
ithout preheating.
•
Place the poulty in a dish on the 1st shelf.
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