Hotpoint Ariston FT 95 C.1 Mode D'emploi page 12

etc. Excellent results are achieved when preparing veal
or beef-based dishes as well (braised meats, stew, gou-
lash, wild game, ham etc.) which need to cook slowly and
require basting or the addition of liquid. It nonetheless re-
mains the best system for baking cakes as well as fruit
and cooking using covered casserole dishes for oven bak-
ing. When cooking in Traditional, only use one dripping
pan or cooking rack at a time, otherwise the heat distribu-
tion will be uneven. Using the different rack heights avail-
able, you can balance the amount of heat between the
top and the bottom of the oven. Select from among the
various rack heights based on whether the dish needs
more or less heat from the top.
Baking
Position of thermostat knob "C": between 60°C and Max.
The rear heating element and the fan come on,
guaranteeing delicate heat distributed uniformly throughout
the oven. The electricity absorption in this cooking mode
is only 1600 W.
This mode is ideal for baking and cooking delicate foods -
especially cakes that need to rise - and for the preparation
of certain tartlets on 3 shelves at the same time. Here are
a few examples: cream puffs, sweet and savoury biscuits,
savoury puffs, Swiss rolls and small portions of vegetables
au gratin, etc.....
"Fast cooking" Mode
Position of thermostat knob "C": between 60°C and Max.
The heating elements and the fan come on, guaranteeing
constant heat distributed uniformly throughout the oven.
This mode is especially recommended for cooking pre-
packed food quickly (as pre-heating is not necessary),
such as for example: frozen or pre-cooked food) as well
as for a few "home-made" dishes.
The best results when cooking using the "Fast cooking"
mode are obtained if you use one cooking rack only (the
second from the bottom), please see the table entitled
"Practical Cooking Advice".
Multi-cooking Mode
Position of thermostat knob "C": between 60°C and Max.
The heating elements, as well as the fan, will come on.
Since the heat remains constant and uniform throughout
the oven, the air cooks and browns food uniformly over its
entire surface. With this mode, you can also cook various
dishes at the same time, as long as their respective cook-
ing temperatures are the same. A maximum of 2 racks
can be used at the same time, following the instructions in
the section entitled: "Cooking On More Than One Rack".
This Multi-cooking mode is particularly recommended for
dishes requiring a gratin finish or for those requiring con-
siderably prolonged cooking times, such as for example:
lasagne, pasta bakes, roast chicken and potatoes, etc...
Moreover, the excellent heat distribution makes it possi-
ble to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The
Multi-cooking mode is especially suited for cooking fish,
which can be prepared with the addition of a limited amount
of condiments, thus maintaining their flavour and appear-
ance.
Desserts: the Multi-cooking mode is also perfect for bak-
ing leavened cakes.
Moreover, this mode can also be used to thaw quickly
white or red meat and bread by setting the temperature to
80 °C. To thaw more delicate foods, set the thermostat to
60°C or use only the cold air circulation feature by setting
the thermostat to 0°C.
Pizza Mode
Position of thermostat knob "C": between 60°C and Max.
The bottom and circular heating elements, as well as the
fan, will come on. This combination rapidly heats the oven
due to the large amounts of power used by the appliance
(2800 W), which results in the production of considerable
heat coming prevalently from the bottom.
The pizza mode is ideal for foods requiring high
temperatures to cook, like pizzas and large roasts. Only
use one dripping pan or rack at a time. However, if more
than one is used, these must be switched halfway through
the cooking process.
Grill /
Position of thermostat knob "C": Max.
The top central heating element and the rotisserie (where
present) come on.
The extremely high and direct temperature of the grill
makes it possible to brown the surface of meats and roasts
while locking in the juices to keep them tender. The grill is
also highly recommended for dishes that require a high
temperature on the surface: beef steaks, veal, rib steak,
filets, hamburgers etc...
Always leave the oven door ajar during cooking, except
when using the rotisserie.
Some grilling examples are included in the "Practical Cook-
ing Advice" paragraph.
Gratin /
Position of thermostat knob "C": between 60°C and 200°C.
The top central heating element, the fan and the rotis-
serie (where present) come on.
This combination of features increases the effectiveness
of the unidirectional thermal radiation of the heating ele-
ments through forced circulation of the air throughout the
oven. This helps prevent food from burning on the sur-
face, allowing the heat to penetrate right into the food.
Excellent results are achieved with kebabs made with
meats and vegetables, sausages, ribs, lamb chops,
chicken in a spicy sauce, quail, pork chops, etc.
All cooking using the "Gratin" must be done with the
oven door shut.
This mode is also ideal for cooking fish steaks, like sword-
fish, tuna, grouper, stuffed cuttlefish etc.
The rotisserie (only available on certain models)
To start the rotisserie, proceed as follows:
a) place the dripping pan on the 1st rack;
b) insert the special rotisserie support on the 3rd rack
and position the spit by inserting it through the special
hole into the rotisserie at the back of the oven;
c) start the rotisserie using knob "B" to select setting
/ .
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