107
Recommended for MEAT, FISH and VEGE-
TABLES, preferably in a earthenware dish
Recommended for food requiring slow,
careful cooking such as game and braising
joints. Ideal for sealing red meat joints
and simmering lidded casseroles whose
contents have been partially cooked on
the hob first.
Recommended for leaving breads to rise
(keeping temperature below 40ºC), kee-
ping dishes warm and thawing food.
Recommended for grilling chops,
sausages, and large prawns and for
making toast.
Recommended for dishes with a lot of
liquid (quiches and fruit pies) as the pastry
base is cooked through. Use also for food
that rises (bread and cakes) and uncovered
soufflés.
You will save energy during cooking but
the cooking time may be longer.
Recommendations
Cooking methods
dly. Some food
cold oven
reach the requi-
s.
o the rail beneath
nderneath.
the lower rail
s about 25% saving.
ed to label the oven.
cription
Recommended to prevent meat drying
out, and for cooking vegetables and fish
and food placed on up to 3 shelves.
ary except for
short cooking time
several shelves).
To seal and cook through
lamb chops
and sides of beef. To keep
fish
in their
d
ave a spit-roasted
ordance with European Standard EN50304 and the European Directive 2002/40/EC
Cº Shown
min.
35°
show
180°
max.
235°
min.
35°
show
200°
max.
275°
min.
35°
show
240°
max.
275°
min.
35°
show
200°
max.
275°
min.
35°
show
205°
max.
275°
min.
35°
show
200°
max.
230°
min.
35°
show
275°
min.
35°
show
80°
max.
100°
GB
9962-5481 MULTI LANGUES.qxd 21/10/02 10:02 Page 107
Summary of Contents for FP 228
Page 4: ...4 O v e r s i g t o 1 3 5 Tc 1 2 3 5 6 7 4 9962 5481 MULTI LANGUES qxd 21 10 02 09 59 Page 4...
Page 32: ...32 H u r s e r u 1 3 5 Tc 1 2 3 5 6 7 4 9962 5481 MULTI LANGUES qxd 21 10 02 10 00 Page 32...
Page 85: ...Using your oven Model FP 228 GB 85 9962 5481 MULTI LANGUES qxd 21 10 02 10 02 Page 85...
Page 88: ...88 Y o u r 1 3 5 Tc 1 2 3 5 6 7 4 9962 5481 MULTI LANGUES qxd 21 10 02 10 02 Page 88...
