17
5 / OVEN COOKING MODES
C
CIIR
RC
CU
UL
LA
AT
TIIN
NG
G H
HE
EA
AT
T
(recommended temperature 1
18
80
0°
°C
C - Min. 35°C - Max. 235°C)
•Cooking is controlled by the heating element located at the back of the oven and by the
fan.
•Preheating unnecessary except for cooking programmes requiring very short times
(biscuits on several levels).
•Recommended for preserving tenderness in meats, vegetables and fish and for multiple
cooking on up to three levels.
T
TR
RA
AD
DIIT
TIIO
ON
NA
AL
L
(recommended temperature 2
24
40
0°
°C
C - Min 35°C Max - 275°C)
•Cooking controlled by the upper and lower heating elements with no fan.
•Requires preheating before the dish is placed in the oven.
•Recommended for s
sllo
ow
w,, g
ge
en
nttlle
e c
co
oo
ok
kiin
ng
g:: tender game meat, etc. To seal rro
oa
as
stts
s of red
meat. To simmer in a c
co
ov
ve
erre
ed
d s
stte
ew
w p
pa
an
n dishes that were begun on the hob (coq au vin,
stew, etc.).
S
SH
HA
AB
BB
BA
AT
T
temperature 9
90
0°
°C
C
P
PU
UL
LS
SE
ED
D G
GR
RIIL
LL
L
(recommended temperature 2
20
00
0°
°C
C - Min. 180°C - Max. 230°C)
•Cooking is controlled alternately by the upper element and the fan.
•Preheating unnecessary. Roasts and poultry that are juicy crispy and all over.
•Recommended for all p
po
ou
ullttrry
y or rro
oa
as
stts
s to seal and cook through lle
eg
g rro
oa
as
stt, b
be
ee
eff rriib
bs
s
For preserving tenderness in filets of ffiis
sh
h.
H
HIIG
GH
H G
GR
RIIL
LL
L
(recommended temperature 2
27
75
5°
°C
C - Min 180°C Max - 275°C)
•Cooking controlled by the upper element without the fan.
• Preheat the oven for five minutes. Slide the drip tray onto the lower shelf support to
collect greases.
• Recommended for grilling c
ch
ho
op
ps
s, s
sa
au
us
sa
ag
ge
es
s, s
slliic
ce
es
s o
off b
brre
ea
ad
d, p
prra
aw
wn
ns
s p
plla
ac
ce
ed
d o
on
n tth
he
e g
grriid
d.
P
PR
RE
EH
HE
EA
AT
TIIN
NG
G
•Preheat the oven on this fonction before your cooking if you want and where the
temperature is reach turn the fonction selectar to the cooking position of your choice.
EN
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