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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. In the GRILL mode,
the default power level value is indicated as a percentage (%) and may also
be adjusted manually. 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
By pressing the
button, the different power levels which may be set will
appear on the display; these range between 50% and 100%. 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).