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•
: using the top-heating element. Success is
Grill
guaranteed for mixed grills, kebabs and "gratin dishes".
Five minutes preheating is required to get the element hot.
• Grill + Turnspit
conjunction with the rotisserie providing the real flavour of a
traditional roast. Remove all accessories from the oven.
. Place the drip tray on the oven bottom.
. Skewer the food to be cooked and centre it between the two
forks.
. Fit the skewer into the bracket and slide the bracket and skewer
on to the second level. The end of the skewer will then be facing
the slot in the drive mechanism.
. Fit the skewer into the drive mechanism.
Convection + Turnspit
•
rotisserie and the conventional cooking. It allows to save
time when cooking. However, you have to take care of
placing the shelf with rails up side down, with rails towards the
top and place the drip tray on it.
Master bake
: This function allows to cook in a healthier way,
by reducing the amount of fat or oil required. The combination of
heating elements with a pulsating cycle of air ensures a perfect
baking result.
: Both top and bottom heating elements are
Conventional
used. Preheat the oven for about ten minutes. This method is
ideal for all traditional roasting and baking. For seizing red
meats, roast beef, leg of lamb, game, bread, foil wrapped food
(papillotes), flaky pastry. Place the food and its dish on a shelf
in mid position.
00
• Turn the control
knob
on
the
requesting cooking
method and set a
temperature :
Conventional
*
Grill
Grill + Turnspit
Convection + Turnspit
Master Bake
*
Convection + Fan
* Tested in accordance with the CENELEC EN 60350-1 used for
definition of energy class.
Turn the control knob of the circuit-breaker timer to the
•
hand position or on a programming duration.
The regulator indicator light indicates that
•
the thermostat is working. It goes on and off
regularly during the cooking time.
MEAT:
It is better not to salt meats until after cooking as salt encourages
the meat to splatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the
oven cold. The cooking time is longer than in a preheated
oven, but it cooks through to the centre better as the heat has
more time to penetrate the joint.
: using the top-heating element in
: using in the same time the
Temperature from 65°C to 250°C
Temperature 200°C
Temperature 200°C
Temperature from 65°C to 250°C
Temperature from 65°C to 250°C
Temperature from 65°C to 250°C
USE
RED MEA
PASTRIES AND BISCUITS :
Avoid using shiny moulds because they reflect heat and can spoil
your cakes. If your cakes brown too quickly, cover them with
greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards.
If not the heat is reflected by the shiny surface and does not
penetrate the cake.
Avoid opening the door during the first 20 to 25 minutes of
cooking: sponge cake, soufflés, brioche, etc., will tend to fall.
You can check if cakes are done, by pricking the centre with a
knife blade or metal knitting needle. If the blade comes out nice
and dry, your cake is ready, and you can stop the cooking. If the
blade comes out moist or with bits of cake attached, continue
baking but slightly lower the thermostat so that it finished off without
burning.
The following instructions are for guidance only. You may
wish to alter them according to your own experience or your
personal taste.
. 20 minutes between 210 and 250°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
FOOD
Trout
1 kg
Whiting
1 - 1,5 kg
Roast-beef
Roast
1 kg
veal
Blanquette
2 kg
of veal
Leg
1 - 1,5 kg
of lamp
Leg
1 - 1,5 kg
of mutton
2 kg
Pigeons
4 kg
Goose
2 - 2,5 kg
Duck
1 - 1,5 kg
Chicken
Lasagne
Soufflès
Fritter
Pizza
Buckwheat
cake
Tart with
fruits
Biscuit
(leaven dough)
Meringue
Puff pastry
SAVING AND RESPECTING THE ENVIRONMENT
Where possible, avoid pre-heating the oven and always try to fill
it.Open the oven door as infrequently as possible, because heat
from the cavity disperses every time it is opened. For a
significant energy saving, switch off the oven between 5 and 10
minutes before the planned end of the cooking time, and use
the residual heat that the oven continues to generate. Keep the
seals clean and in order, to avoid any heat dispersal outside of
the cavity.
12 GB
ATING IS THE BASIS OF SUCCESSFUL
RY.
Oven
Shelf
Temperature
position from
in °C
the bottom
FISH
200
1
190
1
MEAT
190
1
150 / 160
1
170 / 190
1
150 / 160
1
150 / 160
1
POULTRY
150 / 160
1
160
1
175
1
170
1
ARIOUS
200
1
200
1
200
1
200
1
PASTRY
175
1
180 / 190
1
160
1
100
1
200
1
Cooking
time
in minutes
15 / 25
50
90
120 / 150
60 / 90
60 / 75
50 / 60
45
240 / 270
90 / 150
60 / 80
40
20
20
20
40 / 50
20 / 30
40 / 45
90
20
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