Brandt KV374WE1, Руководство по эксплуатации

Страница: 14 / 20

14
Oven cook settings
TRADITIONAL CONVECTION
• The top and bottom elements perform cooking to which the air
propeller is added to guarantee even cooking;
• Fast rise in temperature : food preparations can be placed directly in the cold oven.
• Temperatures recommended are lower than in cooking modes not using the propeller.
• Less fat burnt. Less spattering, less risks of smoking.
• Limites the loss in weight of the food. Fragile vegetables (stuffed tomatoes) will not
be squashed, or burst, potatoes au gratin will be soft and browned.
• Controls adapted to cooking identical or different dishes on two levels at the same
temperature. The flavours of both will be kept apart.
GRILL CONV ROTARY SPIT
•The top element performs cooking to which the air propeller is added to guarantee
an even distribution of colour.
• You can use it cook all types of poultry using the spit, which comprises a bar fitted
with two spikes to hold the roast joint in place. This must be centred correctly.
• Check that the spit is fitted correctly, lined up with the motor, and resting correctly
on its cradle.
• Place the dripping pan on the first shelf setting or on the floor of the oven if the item
to be roasted is large.
FLOOR CONVECTION
• Cooking is performed from underneath, the air propeller is added to guarantee
even cooking, colouring and browning of the dish.
• Cooking mode recommended for pizzas3, quiches, juicy fruit tarts, milk bread,
cakes... Wet cake mixes will be perfectly cooked underneath. Doughs (milk loaf...),
risen cake mixes (cakes...), soufflés will not be prevented from rising by the formation
of a crust.
99628663_GB_A.qxd 08/01/04 11:43 Page 14