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ELECTRONIC TIMER FOR COOKER (Fig.20)
2. Functions
On
The display flashes.
Time setting
Press the left button. Set the time with buttons "+" and "-". This function remains activated 7
seconds after the last +/- operation.
Timer setting
This function is permanently activated and it will be immediately set with +/- buttons. During
setting the units are 10 seconds. During count down the timer takes priority on the display. The
units are seconds. The maximum time is 99 minutes. The relay contact (when available) is
closed during the count down only.
Reset timer
Press "+" and "-" buttons together and release "+" button first.
Signal
The signal after time out will stay 7 minutes if it has not been reset with the "+" button (one touch only).
Signal frequency
When the display shows the time of day, the signal frequency can be selected by pressing the "-" button. Three different frequencies are selectable.
USEFUL NOTES FOR COOKING
In the following table, some indicative hints for cooking:
FAULTS
The upper crust is dark and the
lower part too pale
The lower part is dark and the
upper crust too pale
The outside is too cooked and the
inside not cooked enough
The outside is too dry even though
of the right colour
COOKING WITHOUT FAN
- Natural convection
Preheat the oven for 10-15 minutes. Grease the meat with a little oil, put it on the drip-tray and place everything quickly into the oven. In mid-cooking change
the meat position, avoiding any further opening of the door, if possible.
- Grilling
Preheat the grill for about 5 minutes (till the heating element becomes red).
Prepare natural or aromatized meat and place it on the grill pan. Place on the shelf near the top. Place the drip-tray with a little water underneath for
collecting the cooking juices.
The grill can be used to gratinate and brown after normal cooking.
COOKING WITH FAN
- Defrosting
To defrost food, place it still wrapped up in its aluminium or polythene sheet protection on a dish.
Place everything on the grid in the oven centre.
The door must be closed.
- Fan oven
It is not necessary to preheat the oven, except for very short cooking times or food with considerable quantity of liquid (e.g. fruit tartes) to avoid condensation.
In case of batch cooking, you can introduce food with approximately equal cooking temperatures (even if the length of time differs) on two or more shelves
without mixing tastes and flavours.
It is possible to put food into the oven or to take it out of it without heat losses caused by the door opening. Heat will be quickly recovered by means of
the fan.
Cooking temperatures are lower than those of the convectional oven (from 20 to 30°C for pastries and from 30 to 40°C for meats) whereas times are longer
(50° - 10 minutes).
- Fan assisted grill
It does not need preheating. Cooking must be operated with the door closed. The distance between grill and food should be proportionate to the required
results:
- nearer for undone meat brown on its surface
- far from it for food perfectly baked inside.
The drip-tray with a little water for collecting meat juices has to be placed on the first shelf underneath.
MISCELLANEOUS
Marinated meat and boneless meat cook quicker than other sorts; cooking progress can be checked by pressing the meat with a fork; if it does not yield,
it is properly cooked.
Before slicing the meat wait at least 15 minutes, to allow the juice to settle.
If the meat is larded or covered by bacon, it should not be cooked at too high temperatures to avoid splattering.
Pastry cakes should be cooked blind for 2/3 of the cooking time before being filled. The remaining cooking time depends on the garnishing (fruit, jam).
Beaten doughs should not be too much fluid, as this could only extend cooking times.
Do not place pans directly on to the oven base as the heat which comes from below cannot escape. This may cause breakage or cracking of the enamelling.
GB
CAUSES
Not enough heat from the bottom
Excessive heat from the bottom
Too high temperature
Too low temperature
29
1 Time of day
2 Timer and pitch
3 Timer and signal off
REMEDIES
- Use the natural convection position
- Use deeper cake tins
- Lower the temperature
- Put the cake on a lower shelf
- Use the natural convection position
- Use lower side tins
- Lower the temperature
- Put the cake on a higher shelf
- Lower the temperature and increase
the cooking time
- Increase the temperature and reduce
the cooking time
Fig. 20
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