Idiomas disponibles
Idiomas disponibles
Modes
! In order to guarantee wonderfully soft and crunchy foodstuffs, the oven
releases – in the form of water vapour - the humidity naturally withheld in
the food itself. In this way, optimal cooking results can be achieved for all
types of food.
! Every time the oven is switched on, it suggests the first manual cooking mode.
! If the door is not shut properly, the text "DOOR OPEN" will appear on the
display. Make sure the door is shut properly to achieve optimal cooking results.
Manual cooking modes
! All cooking modes have a default cooking temperature which may be
adjusted manually to a value between 40°C and 250°C as desired (270°C for
GRILL mode). Any temperature adjustments will be stored in the appliance
memory and suggested again the next time this mode is used. If the selected
temperature is lower than the temperature inside the oven, the text "OVEN
TOO HOT" appears on the display. However, it will still be possible to start
cooking.
If cooking is started without a duration being set, the display will show the
elapsed time.
MULTILEVEL mode
All heating elements and the fan are activated. Since the heat remains constant
throughout the oven, the air cooks and browns food in a uniform manner. A
maximum of 3 racks may be used at the same time.
GRILL mode
The top heating element and the rotisserie spit (where present) are activated.
The high and direct temperature of the grill is recommended for food which
requires a high surface temperature. Always cook in this mode with the oven
door closed (see "Practical cooking advice").
FAN GRILLING mode
The top heating element and the rotisserie spit (where present) are activated
and the fan begins to operate. During part of the cycle the circular heating
element is also activated. This combination of features increases the
effectiveness of the unidirectional thermal radiation provided by the heating
elements through the forced circulation of the air throughout the oven.
This helps prevent food from burning on the surface and allows the heat to
penetrate right into the food. Always cook in this mode with the oven door
closed (see "Practical cooking advice").
ROAST mode
The top and circular heating elements switch on and the fan begins to
operate. This combination of features increases the effectiveness of the
unidirectional thermal radiation provided by the heating elements through the
forced circulation of the air throughout the oven. This helps prevent food from
burning on the surface and allows the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
FISH mode
The top and circular heating elements switch on and the fan begins to operate.
This combination is ideal for cooking fish dishes gently.
PIZZA mode
The top and circular heating elements switch on and the fan begins to operate.
This combination heats the oven rapidly. If you use more than one rack at a
time, switch the position of the dishes halfway through the cooking process.
PROVING mode
The circular heating element will come on and the fan will operate during the
preheating stage only. The oven temperature is ideal for activating the rising
process. Always cook in this mode with the oven door closed.
PASTRY mode
The rear heating element and the fan are switched on, thus guaranteeing the
distribution of heat in a delicate and uniform manner throughout the entire
oven. This mode is ideal for baking temperature sensitive foods (such as
cakes, which need to rise).
PASTEURISATION mode
This cooking mode is suitable for fruit, vegetables, etc...
Small containers may be positioned on 2 levels (dripping pan on the 1st shelf
and rack on the 3rd shelf). Let the containers cool inside the oven. Place the
food inside the oven while it is still cold.
SLOW COOK MEAT/FISH/VEGETABLES modes
This type of cooking mode, used for years by industry professionals, enables
food (meat, fish, fruit and vegetables) to be cooked at very low temperatures
(75, 85 and 110°C), thereby guaranteeing a perfect level of cooking and
enhancing the taste as much as possible.
The value of these advantages should not be underestimated:
• as the cooking temperatures are very low (in general they are lower than
the temperature required for evaporation), the dispersion of cooking sauces
due to evaporation is substantially reduced and the food becomes softer;
• when cooking meat, the muscle fibres contract less than they would during
a classic cooking cycle. The result is a more tender meat which does not
need to be rested after it is cooked. Meat should be browned before it is
placed in the oven.
Cooking foods which have been vacuum-packed at low temperatures,
a technique used for over 30 years by the most prestigious chefs, brings
many advantages:
• culinary: flavours are concentrated and the taste, softness and tenderness
of the food are maintained;
• hygienic: provided that hygiene regulations are respected, this type of
cooking protects the food from the harmful effects of oxygen, thus ensuring
that the dishes may be stored for longer in the refrigerator;
• organisational: thanks to the longer storage period, dishes may be
prepared well in advance;
• diet-related: this type of cooking limits the amount of fatty substances used
and therefore means that the food is lighter and easier to digest;
• financial: the food shrinks less so there is more of the product left after it
has been cooked.
To use this technique, you must use a vacuum-packing machine and the
appropriate bags. Follow the instructions supplied relating to vacuum-packing
food carefully.
The vacuum-packing technique may also be used for raw products (fruit,
vegetables, etc.) as well as pre-cooked products (traditional cooking).
DEFROSTNG mode
The fan at the bottom of the oven circulates room-temperature air around the
food. This mode is suitable for defrosting any type of food, especially delicate
items that should not be heated, for example: ice-cream cakes or cakes made
with custard, cream or fruit.
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