Time
Rack level
Temperature
Food
90 min
On the rack at level 1
190 °C
Pâté (1,1 kg)
55 – 65 min
On the rack at level 2 for 20
cm mould
170 °C
Savoury tart
90 – 180 min
On the shelf at level 1, de-
pending on the dish
160 °C
Casseroles
(stew, baeckeoffe)
25 – 30 min
On the rack at level 2
220 °C*
Bread (500 g flour)
TRADITIONAL: HEAT CIRCULATION
(recommended temperature 200 °C min 50 °C max 250 °C)
• The source of heat is a heating element placed at the back of the oven; the air circulated by the fan
is redistributed around the sides.
• There is no need to preheat except for foods that require a very short cooking time (biscuits) or searing
(roast beef).
• Heat circulation is particular suitable for:
- keeping white meat moist
- vegetables and fish.
COMBINED HEAT
(recommended temperature 200 °C min 50 °C max 250 °C)
• Cooking controlled by the upper and lower heating elements and by the fan.
• Three combined sources of heat: a lot of heat from the bottom, a little circulating heat and a touch
from the grill for browning.
• Recommended for quiches, pies, tarts with juicy fruits, preferably in an earthenware dish.
BASE FAN
(recommended temperature 180 °C min 50 °C max 250 °C)
• Recommended cooking sequence for bread making.
• After preheating, place the ball of bread on a pastry tray - 1st shelf support.
• Don't forget to place a ramekin of water on the base to obtain a golden crispy crust.
TRADITIONAL
(recommended temperature 200 °C min 50 °C max 250 °C)
• Cooking controlled by the upper and lower heating elements.
• All types of cooking are carried out with preheating.
26
Using Your Appliance
Summary of Contents for OC8431
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