BORETTI CFBG903AN Prescriptions De Montage Et Mode D'emploi page 204

SLOW HEATING AND KEEPING FOOD WARM
The upper element and the circular element connected in series, are switched on; also the
fan is on. The heat is diffused by forced convection with the most heat being produced by
the upper element.
The temperature must be regulated between 50°C and 140°C with the thermostat knob.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated between 50°C and 250°C with the thermostat knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree
of cooking; for ie: rolled roasts, turkey legs, joints of meat, cakes, etc.
COOKING ADVICE
STERILIZATION
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done in
the following way:
a. Set the switch to position
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch
each other and the door and set the
thermostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
REGENERATION
Set the switch to position
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
204
ROASTING
To obtain classical roasting, it is necessary
to remember:
– that it is advisable to maintain a
temperature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
.
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
position
heterogeneous cooking of different foods.
Different foods such as fish, cake and meat
can be cooked together without mixing the
smells and flavours.
This is possible since the fats and vapors are
oxidized while passing through the electrical
element and therefore are not deposited
onto the foods.
The only precautions to follow are:
– The cooking temperatures of the different
foods must be as close to as possible,
with a maximum difference of 20° - 25 °C.
and the
– The introduction of the different dishes in
the oven must be done at different times in
relation to the cooking times of each one.
The time and energy saved with this type of
cooking is obvious.
gives simultaneous
and