Candy Idea FIDC X602/CA Mode D'emploi page 12

Cooking Modes
T °C
Symbol de-
fault
220
210
200
190
210
* Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
T °C
Function
range
LAMP: Turns on the oven light.
* CONVENTIONAL: Both top and bottom heating elements are used.
Preheat the oven for about ten minutes. This method is ideal for all tradi-
50 ÷ MAX
tional 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.
BOTTOM HEATING: Using the lower element. Ideal for cooking all pastry
50 ÷ MAX
based dishes. Use this for flans, quiches, tarts, pate and any cooking that
needs more heat from below.
**GRILL : use the grill with the door closed.
The top heating element is used alone and you can adjust the temper-
ature. Five minutes preheating is required to get the elements red-hot.
50 ÷ MAX
Success is guaranteed for grills, kebabs and gratin dishes. White meats
should be put at a distance from the grill; the cooking time is longer, but
the meat will be tastier. You can put red meats and fish fillets on the shelf
with the drip tray underneath.
* COOK LIGHT: This function allows to cook in a healthier way, by re-
50 ÷ MAX
ducing the amount of fat or oil required. The combination of heating ele-
ments with a pulsating cycle of air ensures a perfect baking result.
MULTI-LEVEL: We recommend you use this method for poultry, pastries,
fish and vegetables. Heat penetrates into the food better and both the
cooking and preheating times are reduced. You can cook different foods
50 ÷ MAX
at the same time with or without the same preparation in one or more po-
sitions. This cooking method gives even heat distribution and the smells
are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
EN 12