Brandt BFP2521X Instruction Utilisateur page 131

Using your appliance
COOKING MODES
Manual functions:
CONV VENTILATED*
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
R e c o m m e n d e d f o r
vegetables,
preferably placed in an earthenware dish.
CONVENTIONAL
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
This cooking method is not compatible with
cooking in a bain-marie.
Recommended for slow, gentle cooking: rich
game, etc. For retaining the juices in red
meat roasts. For simmering in a covered
casserole, dishes that were begun on the hob
(coq au vin, stew).
PULSED BOTTOM
Min. temperature 75°C, max. 250°C
Recommendation: 180°C
Recommended for moist dishes (quiches, tarts
with juicy fruits, etc.). The pastry will be thorough-
ly cooked on the bottom. Recommended for reci-
pes which rise (cake, brioche, kügelhopf, etc.) and
for soufflés which will not be stopped by a crust
on the top.
ECO*
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
This cooking method is not compatible with
cooking in a bain-marie.
This setting saves energy while maintaining
the quality of the cooking.
A l l t y p e s o f c o o k i n g a r e d o n e w i t h o u t
preheating.
FULL GRILL
Positions 1 to 4
Recommendation: Position 4
R e c o m m e n d e d f o r t o a s t , g r a t i n d i s h e s ,
browning crème brûlée, etc.
*Cooking mode as per standard EN 60350-1: to demonstrate
compliance with requirements of the energy label of European
regulation UE/65/2014.
m e a t , f i s h a n d
PULSED GRILL
Min. temperature 100°C, max. 250°C
Recommendation: 200°C
Roasts and poultry are juicy and crisp all
over.
Insert the 45 mm multi-purpose drip tray onto
the bottom shelf runners.
Recommended for all spit-roasted poultry or
meat, for sealing and thoroughly cooking
a leg or a rib of beef. To keep fish steaks
moist.
BREAD
Min. temperature 35°C, max. 220°C
Recommendation: 205°C
Recommended cooking sequence for bread mak-
ing. Do not forget to place a dish of water in the
bottom to obtain a crisp, golden crust.
Automatic functions:
Brandt offers you 3 new functions that au-
tomatically combine two cooking modes:
conventional and steam cooking in order
to preserve the nutritional qualities of your
food and cook faster.
POULTRY
Recommended to cook chicken.
FISH
Recommended to cook whole fish ( Salmon, Bass,
Cod, etc.).
WHITE MEAT
Recommended to preserve the juiciness and ten-
derness of veal roasts.
To use these 3 functions, simply add 500ml of
warm water in your 45 mm multi-purpose drip tray
and place it on the bottom shelf of your oven, and
the dish you want to cook on level 3.
Adjust the weight on your display with the +/- knob
and confirm it by pressing this knob.
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