9
GB
T
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AU
UT
TO
OM
MA
AT
TIIC
C c
co
oo
ok
kiin
ng
g p
prro
og
grra
am
mm
me
e
So as not to distort the cooking times or change the
temperature, do not open the oven door during cooking.
The c
co
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ok
kiin
ng
g tte
em
mp
pe
erra
attu
urre
e a
an
nd
d d
du
urra
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on
n are preselected
using the C
C..O
O..P
P.® ((P
Prro
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grra
am
mm
me
ed
d O
Op
pttiim
ma
all C
Co
oo
ok
kiin
ng
g)) system,
which automatically guarantees a perfect result. Cooking
stops automatically and the oven signals that the dish is
ready. This chapter was written with the invaluable help of
our culinary expert. We recommend following the advice
below to make the most of this expertise and obtain
perfect results in the kitchen. The choice of cooking
modes, temperatures and shelf levels are those that our
culinary expert uses regularly to obtain the best results.
R
RO
OA
AS
ST
TIIN
NG
G programme
Choose this function to roast beef, pork, chicken or lamb.
Cook dishes from cold. They may also be cooked in a
preheated oven. Some ROASTING programmes give the
option of selecting how well to cook the meat: WELL
DONE, MEDIUM-RARE or RARE.
P
PA
AS
ST
TR
RY
Y programme
This is the ideal function for all pastry tarts (that need to be
well cooked from below). Cook from cold.
Dishes may also be cooked in a preheated oven.
B
BR
RIIO
OC
CH
HE
E programme
This is the ideal function for cakes made with yeast rather
than baking powder. Cook dishes from cold. Dishes may
also be cooked in a preheated oven.
Il
C
CA
AK
KE
E programme
This is the ideal function for all recipes using baking
powder. Cook from cold. Dishes may also be cooked in a
preheated oven.
P
PA
AT
TIIS
SS
SE
ER
RIIE
E programme
This is the ideal function for all other recipes (without
baking powder or yeast, and excluding pastry). Cook from
cold. It is also possible to cook in a preheated oven.
B
BR
RE
EA
AD
D programme
This is the ideal function for baking bread. Refer to the next
paragraph for a detailed recipe. To obtain the best results,
we recommend carefully following the advice below:
• Follow the recipe to the letter.
• d
do
o n
no
ott ffo
orrg
ge
ett tto
o p
pu
utt 1
15
50
0 m
mll o
off c
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olld
d w
wa
atte
err iin
n a
a p
piie
e d
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sh
h
p
plla
ac
ce
ed
d o
on
n tth
he
e b
ba
as
se
e o
off tth
he
e o
ov
ve
en
n.
Cook from cold. If the oven is already hot from prior
cooking, the display will show the message “Oven too hot”
until the temperature has dropped to 40°C. The bread may
then be cooked.
B
BR
RE
EA
AD
D rre
ec
ciip
pe
e ((m
ma
ax
xiim
mu
um
m q
qu
ua
an
nttiitty
y o
off d
do
ou
ug
gh
h)):
Ingredients:
• 650 g flour
• 350 g water
• 12 g salt
• 25 g baker’s fresh yeast or 4 sachets of dry yeast.
Preparation:
• Mix the flour and salt in a large recipient.
• Dilute the fresh yeast in tepid water (approximately
35°C).
• Make a well in the centre of the flour.
• Pour the water and yeast into the well.
• Mix and knead lightly to obtain a non-sticky, uniform
dough, then knead for 10 minutes by stretching and folding
the dough over on itself.
• Form a ball, place it in a bowl and cover with plastic film
to prevent the surface of the dough from drying out. Place
the bowl in the oven, select the manual WARMING
programme at 40°C and leave to rise for 30 to 45 minutes,
or at room temperature for about an hour (the dough
should double in volume).
Getting started &
using your oven
