Blanco BOSE 617X, Руководство по установке, Страница: 25 / 34

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EN 5
White Meat Fish Quiche
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Pre-set temperature 180°C (minimum 35°C maximum 235°C)
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Cooking is done using the air fan.
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The oven must be pre-heated before the dish is placed inside.
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Recommended for slow, delicate cooking : game dishes with sauce, etc., for quick
cooking of red meat roasts, and for simmering dishes previously started on the hob
(coq au vin, stew).
Cooking ECO
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Pre-set temperature 200°C (minimum 35°C maximum 275°C)
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Cooking is done using the top and bottom elements, but not the air fan.
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This setting provides a power saving of around 25% while fully conserving the cooking
qualities. The ECO setting is used for the energy labelling of the appliance.
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You will save power by using this cooking function, although the cooking time
may be longer.
Multi Cooking
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Pre-set temperature 180°C (minimum 35°C maximum 235°C)
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Cooking is done using the air fan.
• This setting i s for cooking the same or different items on different levels
(2 levels maximum).
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After pre-heating, carry out the cooking process as indicated in the cooking guide.
Rotisserie
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Pre-set temperature 200°C (minimum 180°C maximum 230°C)
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Cooking is done using the top element and the air fan, alternately.
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There is no need to pre-heat the oven. This cooking mode is for obtaining juicy
poultry and roast meats, crispy on all sides.
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Insert the grill pan at the lowest level to catch any juice from cooking.
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Recommended for all types of poultry and roast meats, juicy and crispy on all sides.
•Use without the rotisserie kit for fan grill. Ideal for grilling sausages, chops and steak
Red Meat Vegetables
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Pre-set temperature 225°C (minimum 35°C maximum 275°C)
•
Cooking is done using the top and bottom elements, but not the air fan.
•
The oven must be pre-heated before placing the dish inside.
•
Recommended for slow, delicate cooking : game dishes with sauce, etc., quick
cooking of red meat roasts, and for simmering dishes previously started on the hob
(coq au vin, stew) · Ideal for foods that require top and bottom browning.