Brandt BOP2432X, User Instructions

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Using your appliance Using your appliance
THE “COOKING GUIDE” FUNCTION
Select the “ Steam Guide ” function .
The oven then suggests different food categories:
Chicken, large fish and roasts (veal, pork).
THE “STEAM GUIDE” FUNCTION
The “Cooking guide” function selects the appropri-
ate cooking parameters according to the food to
be prepared, its weight and the type of dish.
CONV VENTILATED*
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
Recommended for meat, fish and vegetables,
preferably placed in an earthenware dish.
CONVENTIONAL
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
This cooking method is not compatible with cook-
ing in a bain-marie.
Recommended for slow, gentle cooking: rich game,
etc. For retaining the juices in red meat roasts. For
simmering in a covered casserole, dishes that were
started on the hob (coq au vin, stew).
PULSED BOTTOM
Min. temperature 75°C, max. 250°C
Recommendation: 180°C
Recommended for moist dishes (quiches, tarts
with juicy fruits, etc.). The pastry will be thorough-
ly cooked on the bottom. Recommended for reci-
pes which rise (cake, brioche, kügelhopf, etc.) and
for soufflés which will not be stopped by a crust
on the top.
ECO*
Min. temperature 35°C, max. 275°C
Recommendation: 200°C
This cooking method is not compatible with cook-
ing in a bain-marie.
This setting saves energy while maintaining the
quality of the cooking.
All types of cooking are done without preheating.
FULL GRILL
Positions 1 to 4
Recommendation: Position 4
Recommended for toast, gratin dishes, browning
crème brûlée, etc.
COOKING MODES
Manual functions:
*Cooking mode as per standard EN 60350-1: to demonstrate compliance with requirements of the
energy label of European regulation UE/65/2014.
PULSED GRILL
Min. temperature 100°C, max. 250°C
Recommendation: 200°C
Roasts and poultry are juicy and crisp all over.
Slide the 45 mm multi-purpose drip tray in the bot-
tom shelf runners.
Recommended for all spit-roasted poultry or meat,
for sealing and thoroughly cooking a leg or a rib of
beef. To keep fish steaks moist.
BREAD
Min. temperature 35°C, max. 220°C
Recommendation: 205°C
Recommended cooking sequence for
bread. Remember to place a
ramekin with water on the bottom of the oven to
obtain
a crisp, golden crust.
KEEP WARM
Min. temperature 35°C, max. 100°C
Recommendation: 60°C