Oven Cooking Modes - THOMSON BOT68MXD Guide D'utilisation

99644961_A_EN.qxp 20/12/2007
EN

4 / OVEN COOKING MODES

C C I I R R C C U U L L A A T T I I N N G G H H E E A A T T
*
(recommended temperature 1 1 8 8 0 0 ° ° C C min 35°C max 235°C)
•Cooking controlled by the heating element located at the back of the oven and 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 C O O M M B B I I N N E E D D H H E E A A T T
(recommended temperature 2 2 0 0 5 5 ° ° C C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements and by the fans.
•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.
E E C C O O
*
(recommended temperature 2 2 0 0 0 0 ° ° C C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements.
•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 w i i t t h h o o u u t t p p r r e e h h e e a a t t i i n n g g . .
F F A A N N G G R R I I L L L L
(recommended temperature 2 2 0 0 0 0 ° ° C 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.
•Slide the drip tray onto the bottom shelf support.
K K E E E E P P I I N N G G T T H H I I N N G G S S W W A A R R M M
(recommended temperature 8 8 0 0 ° ° C C min 35°C max 100°C)
•This position allows you to keep your dishes hot by occasional heating from the
bottom of the oven along with the fan.
•Recommended for letting dough rise for bread, brioche, kugelhopf...without exceeding
40°C (plate warming, defrosting).
*
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.
16:30 Page 18
18