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Idiomas disponibles
Idiomas disponibles
ARISTON ovens are fitted with the controls and
indicators necessary for their use.
They are all on the strip.
THE FUNCTION SELECTOR
It has 10 marks shown in order by the following symbols:
«0» : off
: lights
: "Traditional"
This is the old traditional cooking method that suits
individual cooking. Two heaters (one visible beneath the
roof, the other invisible beneath the oven floor) work
together.
Air heats up on contact with these heat sources, moving
within the oven chamber by convection which means that
hot air, being lighter, tends to rise.
The phenomenon is known as natural convection.
This method of cooking is especially recommended for
recipes simmered in a closed casserole (stews, tripe,
etc.) or cooking with a bain-marie (crème caramel,
terrine, etc.).
The enamel tray should be used to support the dish on
tier 2. Pre-heating the oven is recommended.
: "Traditional assisted"
This is the traditional cooking method, as above, assisted
by the fan at the bottom of the oven. The combination
enables slightly quicker heat transfer and the heat to be
distributed more uniformly within the oven chamber.
This method of cooking is especially recommended for all
traditional open recipes such as gratinée potatoes,
stuffed tomatoes, lasagne, etc., and for braising fish.
The enamel tray should be used to support the dish on
tier 2. Pre-heating the oven is recommended.
: "Baking"
Only the round electric heater at the bottom of the oven
and the fan are used in order to give delicate heat, just
right for baking recipes such as brioche, chocolate cake,
fruit cake, sponge cake, petits fours, meringues, etc.
The enamel tray should be used to support the dish on
tier 2. Pre-heating the oven is recommended.
: "Fan convection"
The combination of all of the heaters plus the fan guaran-
tees you perfect heat distribution throughout the oven
chamber.
This method of cooking is recommended for cooking
dishes on several levels.
If the dishes are of different kinds, they cook without any
alteration to their respective flavours. Using this function
means that all dishes have the same cooking tempera-
ture (you remove each dish once it is cooked).
For cooking on two levels for example, the enamel tray
should be used to support the dish on tier 1 and the rack
on tier 3. Pre-heating the oven is recommended.
GB
The Various Functions of Your Oven
: "Pizza"
PIZZA
The heaters (oven floor and circular) are used to heat the
oven up quickly.
Your pizzas and tarts will benefit from stronger bottom
heat so as to guarantee that the dough or pastry is cooked
through during baking. The fan will give the browning
necessary on top to get an appetising result.
The enamel tray should be used on tier 1 to support the
dish. Pre-heating the oven is recommended.
: "Spit grill"
Only the heater at the top operates; the grill glows red
and emits infra-red rays like the rays in sunlight.
This is because the intention is not so much to heat the
air in the oven chamber as to expose the food directly to
the rays.
Cooking is with the door closed.
Cooking should be started in a cold oven to avoid burns
when setting up the spit.
Radiant heat can be adjusted with the temperature
selector (do not select a temperature over 270°).
The rotisserie spit should be put on tier 3 and the enamel
tray on tier 1 to catch the fat and juices.
: "Fan grill"
Only the top heater runs with infra-red output. The fan at
the bottom of the oven, by mixing, distributes the heat
evenly, so all of the food is cooked at the same time by:
- infra-red rays that heat the surface of the preparation,
- hot air that cooks in-depth by conduction.
This method of cooking is recommended for cooking
roasts, red or white meat and poultry.
The rack goes on tier 2 to carry the meat and the enamel
tray goes on tier 1 to catch the fat and juices.
The oven should not be pre-heated.
When "grilling", accessible parts can become hot,
keep small children well clear.
: self-cleaning by pyrolysis
This is the integral cleaning of the oven.
For further information about self-cleaning by pyrolysis,
see p.26.
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