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6. COOKING MODE

All cooking should be carried out with the door closed.

BOTTOM + FAN - 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.

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 and radiation from below.

BOTTOM + GRILL - Both top and bottom heating elements are

in use. This method is ideal for all traditional roasting and baking.When

cooking red meat, roast beef, leg of lamb, game, bread or foil wrapped

foods.

BOTTOM + GRILL + FAN - 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.

RING + FAN - 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.

GRILL - Using the top heating element. Success is guaranteed

for mixed grills, kebabs and gratin dishes. The grill should be pre-heated to

a high temperature for 5 minutes. White meats should always beplaced at

some distance from the grill element, the cooking time is slightly longer but

the meat will be more succulent. Red meat and fish fillets can be placed

directly onto the shelf with the drip tray placed beneath on lower shelf

position.

GRILL + FAN - The top heating element is used in conjunction

with the fan which circulates the hot air around the oven. Pre heating is

recommended for red meats but is not necessary for white meats. Grilling

is ideal for cooking thicker food items such as pork or poultry. Food to be

grilled should be placed directly at the centre of the middle shelf. By sliding

the drip tray underneath the shelf it will ensure that any juices are

collected. For best results always make sure that the food is not too close

to the grill element and turn the food over half way through the cooking

time.

GRILL + TURNSPIT + FAN - The advantage of using the top

oven element at the same time as the fan and rotisserie is that the food is

evenly cooked, preventing it from becoming dry and tasteless. The

rotisserie is programmed to continue rotating for approximately five

minutes after cooking, making full use of the residual oven heat.No

preheating is required for rotisserie cooking.

DEFROST - When the dial is set to this position. The fan

circulates hot air around the frozen food so that it defrosts in a few minutes

without the protein content of the food being changed or altered.

The temperature is preset in 40°C constant, no regulation is possible.

KEEP WARM - This is recommended to reheat precooked

foodstuff, positioning the shelf on the second level from top, or to defrost

bread pizza or pastry by positioning the shelf on the lower level.

The temperature is preset in 60°C constant, no regulation is possible.