Oven Cooking Modes - THOMSON BOT63PXD Mode D'emploi

99644891_A_EN.qxp 20/12/2007

3 / OVEN COOKING MODES

C C I I R R C C U U L L A A R R E E H H E E A A T T I I N N G G
(recommended temperature180° ° C C min 35°C max 235°C)
• Cooking is controlled by the heating element located at the back of the oven and the fan
• Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
• Recomended for m m e e a a t t , f f i i s s h h , v v e e g g e e t t a a b b l l e e s s , preferably placed in a terracotta dish.
T T R R A A D D I I T T I I O O N N A A L L
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(recommended temperature 2 2 2 2 5 5 ° ° C C min 35°C max 275°C)
• Cooking controlled by the upper and lower heating elements.
• Requires preheating before placing the dish in the oven.
• Recommended for s s l l o o w w , , g g e e n n t t l l e e c c o o o o k k i i n n g g : r r i i c c h h g g a a m m e e ... For retaining the juices in r r e e d d
m m e e a a t t r r o o a a s s t t s s . For simmering in a covered stew pan dishes that were begun on the hob (c c o o q q
a a u u v v i i n n , , s s t t e e w w ).
G G R R I I L L L L F F A A N N A A S S S S I I S S T T E E D D
(recommended temperature 2 2 0 0 0 0 ° ° C C min 180°C max 180°C)
• Cooking controlled by the upper element and by the fan.
• No need for preheating. Roasts and poultry that are crispy and juicy all the way around.
Ability to roast a large piece of meat placed on the special grid with the hollow dish
underneath to catch the cooking juices.
T T R R A A D D I I T T I I O O N N A A L L E E C C O O
*
(recommended temperature 2 2 0 0 0 0 ° ° C C min 35°C max 275°C)
• Cooking is controlled by the upper element with some heat from the lower element.
• This position provides energy saving while preserving the quality of the
cooked p p o o u u l l t t r r y y .
• Place the poultry in a terracotta dish, preferably on the grid in the first shelf support.
There is no need to preheat the oven. You can turn the poultry half-way through cooking if
you wish.
P P U U L L S S E E D D O O V V E E N N S S H H E E L L F F
(recommended temperature 2 2 0 0 5 5 ° ° C C min 35°C max 275°C)
• Cooking is controlled by the lower element combined with reduced input from the grill
and use of the fan.
• Cooking heat from the bottom with a small amount of heat from the top. Place the grid
on the lowest shelf support.
• Recommended for m m o o i i s s t t d d i i s s h h e e s s (quiches, juicy fruit tarts, etc...). The crust will be tho-
roughly cooked on the bottom. Recommended for d d i i s s h h e e s s t t h h a a t t r r i i s s e e (c c a a k k e e s s , , b b r r i i o o c c h h e e ,
k k u u g g e e l l h h o o f f . . . . . . ) and for s s o o u u f f f f l l é é s s that will not be stuck by a crust formed on the top.
H H O O L L D D W W A A R R M M F F U U N N C C T T I I O O N N
(recommended temperature 2 2 0 0 0 0 ° ° C C min 35°C max 275°C)
• Heat regulated by the upper element with use of fan.
• Stabilisation at low temperatures.
• Recommended for r r i i s s i i n n g g d d o o u u g g h h for b b r r e e a a d d s s , , b b r r i i o o c c h h e e , , a a n n d d c c a a k k e e s s ... without exceeding 40°C
(warming plates, defrosting).
H H I I G G H H T T E E M M P P E E R R A A T T U U R R E E G G R R I I L L L L
(recommended temperature 2 2 7 7 5 5 ° ° C C min 180°C max 275°C)
• Cooking controlled by the upper element.
• Preheat the oven for five minutes. Slide the drip tray onto the bottom shelf support.
• Recommended for g g r r i i l l l l i i n n g g c c h h o o p p s s , , s s a a u u s s a a g g e e s s , , t t o o a a s s t t o o r r p p r r a a w w n n s s placed on the grid.
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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.
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