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COOKING METHODS :
- 10
All cooking should be carried out with the door closed.
Defrost:
The cooking fan runs circulating air inside the oven. Ideal
for defrosting before cooking.
Conventional cooking:
together. Preheat the oven for about ten minutes. This method is
ideal for all traditional roasting and baking. For sealing red meats,
roast beef, leg of lamb, game, bread, foil-wrapped food (papillotes),
flaky pastry. Mid shelf position recommended.
Fan cooking:
Both top and bottom heating elements are used and
the fan circulates the air inside the oven. Recommended for poultry,
pastries, fish and vegetables. Heat penetrates the food better and
both the cooking and preheating times are reduced. Different foods
can be cooked at the same time in one or more positions. This
function provides even heat distribution and does not mix the smells.
Allow about ten minutes extra when cooking foods at the same time.
Lower element:
Using the lower element. Ideal for cooking all pastry
based dishes. This allows you to cook dry tart pastry without over
cooking the fruit filling. Use this for flans, quiches, tarts, pâté and any
cooking that needs more heat and radiation from below.
Fan & Lower element:
conjunction with the fan which circulates the air inside the oven. This
method is ideal for moist fruit flans, tarts and pâté. It prevents food
from drying out and encourages rising cakes, bread dough and other
foods. Bottom cooking. Put the shelf at a lower shelf level
recommended.
Grill:
Using the top level element. Success is guaranteed for mixed
grills, kebabs and au gratin dishes.
Five minutes preheating is required to get the element hot. Use the
grill when the door is closed. The right oven has two grill positions:
grill = 2140 W, grill with extra = 3000 W.
Fan assisted grilling:
conjunction with the fan circulating the air inside the oven. Ideal for
cooking thicker food stuffs, whole pieces of meat such as roast pork,
poultry, etc. Preheating is necessary for red meats but not for white
meats. Place the food to be grilled directly on the shelf centrally, at
the middle level. Slide the drip tray under the shelf to collect the
juices. Make sure that the food is not too close to the grill. Turn the
food over halfway through cooking.
Rotisserie:
The top heating element is used in conjunction with the
rotisserie providing the real flavour of a traditional roast.
Top and bottom heating elements are used
The bottom heating element is used in
The top heating element is used in
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