61
5 / OVEN COOKING MODES
EN
* Programme(s) used to obtain the results indicated on the energy label in compliance with
European standard EN 50304 and in accordance with European Directive 2002/40/CE.
TRADITIONAL PULSED
(recommended temperature
200°C
min 35°C max 275°C)
•Cooking is controlled by the upper and lower heating elements and by the fan.
•Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
•Recomended for
meat
,
fish
,
vegetables
, preferably placed in a terracotta dish.
PULSED GRILL + ROTISSERIE
(recommended temperature
200°C
min 180°C max 230°C)
•Cooking controlled, alternately, by the upper element and by the fan.
•Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
•The turnspit continues to operate until the door is opened.
•Slide the drip tray onto the bottom shelf support.
•Recommended for all spit-roasted
poultry
or
meat
, for sealing and thoroughly cooking
legs of lamb
or
sides of beef
. To retain
fish steaks’
moist texture.
PULSED OVEN SHELF
(recommended temperature
205°C
min 35°C max 275°C)
•Cooking is controlled by the lower element combined with reduced input from the grill
and use of the fan.
• Cooking heat from the bottom with a small amount of heat from the top. Place the grid
on the lowest shelf support.
• Recommended for
moist dishes
(quiches, juicy fruit tarts, etc...). The crust will be thor-
oughly cooked on the bottom. Recommended for
dishes that rise
(
cakes, brioche
,
kugel-
hopf...
) and for
soufflés
that will not be stuck by a crust formed on the top.
TRADITIONAL
(recommended temperature
225°C
min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements.
•Requires preheating before placing the dish in the oven.
•Recommended for
slow, gentle cooking
:
rich game
... For retaining the juices in
red
meat roasts
. For simmering in a covered stew pan dishes that were begun on the hob (
coq
au vin, stew
).
SPECIAL POULTRY
(recommended temperature
200°C
min 35°C max 275°C)
•Cooking is controlled by the upper element with some heat from the lower element.
•This position provides energy saving while preserving the quality of the cooked
poultry
.
• Place the poultry in a terracotta dish, preferably on the grid in the first shelf support.
There is no need to preheat the oven. You can turn the poultry half-way through cooking if
you wish.
HIGH TEMPERATURE GRILL
(recommended temperature
275°C
min 180°C max 275°C)
•Cooking controlled by the upper element.
• Preheat the oven for five minutes. Slide the drip tray onto the bottom shelf support.
• Recommended for
grilling chops, sausages, toast or prawns
placed on the grid.
*
*
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