4
circulate around the food at room temperature. It is
recommended for defrosting any type of food, but
especially for delicate food for which hot air is not needed,
for example: ice-cream cakes, custard or cream desserts,
fruit desserts. Defrosting time is approximately halved. For
meat,fish or bread, defrosting time can be reduced by
using the ventilated oven at a temperature of 80°-100°C.
2.The “static” oven
- Knob position “G”:
- Knob position “H”: choose between 60°C and Max
When this position is selected, the oven light and the two
upper and lower heating elements come on. It is the typical
grandmother-style oven which Indesit has produced so
as to reach an exceptional degree of temperature
distribution and of energy saving. The static oven is
unbeatable when cooking dishes containing two or more
ingredients which make up a single course, for example:
pork ribs with cabbage, Spanish-style salted cod, stockfish
all’anconetana, tender veal with rice etc... Excellent results
are obtained when cooking beef or veal dishes such as:
stews, hotpots, goulash, game, pork leg or shoulder
etc...which need to be cooked slowly with the constant
addition of stock or liquid. It is still the best way of cooking
dry biscuits, tea cakes etc... as well as fruit in general.
Use only one shelf when using the static oven as the use
of more than one shelf produces bad temperature
distribution. By using the various shelves available, you
can balance the amount of heat between the upper and
lower part of the oven. There is more heat in the lower
part of the oven when using the second or the first shelf
from the bottom.
3.The “ventilated” oven
- Knob position “G”:
- Knob position “H”: choose between 60 and Max
In the ventilated oven with hot-air forced circulation, heat
is moved around the food by a turbine located at the bottom
of the oven. It is this air which cooks and browns the food
evenly and thoroughly. Since the heat in the ventilated oven
is constant and even throughout, different dishes can be
cooked at the same time as long as they require similar
cooking times.
Two shelves can be used contemperarily by following the
instructions in the paragraph “Cooking contemporarily on
two shelves”. Some advice on food which we recommend
to be cooked in the ventilated oven: excellent results are
obtained with first courses which need to be gratined and
which require quite a long cook Excellent results are
obtained when roasting meat as better temperature
distribution allows for the use of lower temperatures which
reduce juice dispersion, keeping meat tender and avoiding
shrinkage. The ventilated oven is par ticularly
recommended for cooking fish with the addition of very
little dressing, thus keeping its look and flavour unchanged.
Excellent results are obtained when stewing vegetables
such as cabbage, turnips, carrots, courgettes, aubergines,
peppers.
Desserts: sure results are obtained when baking leavened
cakes such as sponge cakes, tea-buns, croissants. The
ventilated oven function can also be used for defrosting
white or red meat, fish, bread, by setting a temperature of
80°-100°C. To defrost more delicate food, set a tempera-
ture of 60°C or just use cold-air circulation by setting the
thermostat knob at 0°C.
4.The “grill”
- Knob position “G”:
- Knob position “H”: Max
Food is cooked in the grill by the downward unidirectional
thermal rays produced by an incandescent electric heating
element. The high, direct grill temperature immediately
browns meat, thus stopping juice dispersion and keeping
meat more tender. The grill is particularly recommended
for cooking dishes requiring a high superficial temperatu-
re: beef and veal steaks, entrecote, fillet steaks,
hamburgers etc...
5. The “double grill”
- Knob position “G”:
- Knob position “H”: Max
A larger-than-normal grill with a completely new design:
cooking efficiency is increased by 50%. The double grill
heat even reaches corner areas.
6. The "Gratin oven"
- Knob position “G”:
- Knob position “H”: choose between 60 and 200°C
It combines unidirectional thermal rays with forced air
circulation inside the oven. This stops superficial burning
and increases the penetrating power of heat. Excellent
results are obtained when the ventilated grill is used for
cooking mixed meat and vegetable kebabs, sausages,
pork ribs, lamb cutlets, devilled chicken, quails, pork fillet
etc... The ventilated grill is unbeatable for cooking trout,
tuna, cod, bream, stuffed squid etc... Note: the grill
(functions 4, 5, 6) must be used with the door open.
7. The “Gentle pastry oven”
- Knob position “G”:
- Knob position “H”: choose between 60 and Max
The oven light, the lower heating element and the fan come
on. The temperature set by the thermostat is automatically
reached and maintained. This position is recommended
to finish the cooking of food (in baking tins) which is
superficially well-cooked but still soft inside. It is also
recommended for baking cakes topped with fruit or jam,
as well as leavened cakes which require a moderate
superficial heat, but it is necessary to follow these
instructions:
•
Put in cakes when the oven is warm.
•
As the oven is heats very slowly in this position, take it
to the required temperature by using the ventilated
function (position 3). Once this temperature has been
reached set position 7.
•
Never put more than one item into the oven.
•
The grid should be used (unless you bake directly in
the grill pan) since this allows for better air circulation.
If the grill pans are not used, remove them from the
oven.
•
Place the grid on the third or second shelf from the
bottom, so as to make the best use of rising heat. Place
the cake tin in the middle of the grid.
