Oven Cooking; Convection Cooking; Defreezing; Humidifier Key - Hendi 225172 Mode D'emploi

8. OVEN COOKING

For cooking, before putting food in, warm up the
oven to the required temperature. When the oven
reaches the temperature, put the food in and check

CONVECTION COOKING

Activate the oven and turn the thermostat knob in line with the required temperature.

DEFREEZING

Activate the oven and turn the thermostat knob to the OFF position.
HUMIDIFIER KEY (ONLY FOR OVEN HENDI 225028)
To produce vapour inside the oven while the oven is
operating and the chamber is hot, press the key

9. COOKING ADVICE

CONVECTION COOKING
Heat is transferred to the foods by pre-heated air,
forced to circulate by in the cooking chamber. The
heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of differ-
ent types of food (providing they have the same cook-

COOKING DESSERTS

Desserts require a very high temperature (usually
from 150 to 200°C) and a pre-heated oven (about ten
minutes). The oven door must not be opened until at
least 3/4 of the cooking time has elapsed. Whipped

COOKING MEAT

Meat to be cooked should weight at least 1 Kg to pre-
vent it drying too much. Very tender red meats to be
cooked rare, which must be cooked on the outside to
keep all their gravy, require short cooking time at
high temperature (200-250°C). The gravy ingredi-
ents must be placed immediately in the pan only if
the cooking temperature is brief, otherwise they
should be added during the last half-hour. You can
check the degree of cooking by squashing the meat
with a spoon: if the meat does not yield, it is correct-
cooking time. Switch off the oven 5 minutes before
the theoretical time in order to recover stored heat.
(commanding the humidifier) for a few seconds.
ing temperature), placed on the shelves without
mixing tastes and smells. Convection cooking is
particularly convenient for rapid defreezing, and for
sterilising preserves and drying mushrooms and
fruit.
dough must be difficult to detach from a spoon be-
cause excessive fluidity would prolong cooking time
to no avail.
ly cooked. For roast beef and fillet, which must re-
main pink inside, cooking time must be very brief.
Meats may be placed on a plate suitable for oven
cooking or directly on the grill, under which you
should place a tray to collect the gravy. When cook-
ing has finished, we advise you to wait for 15 minutes
before cutting the meat so that the gravy does not
come out.
Before being served, the dishes may be kept hot in
the oven at minimum temperature.
EN
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