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THE OVEN METHODS
They are different according to the oven type.
Oven lighting :
the oven lights automatically as soon as the oven is operating (except
in pyrolyser cycle).
Natural convection :
both top and bottom heating elements are in use.
This function is ideal for all traditional cooking, for cooking red meats, roast beef, leg
of lamb, game, bread, puff pastry. 10 minutes preheating is recommended.
Defrost :
Air at ambient temperature is circulated around the item being defrosted.
This quickens defrosting considerably, without any cooking taking place.
Lower element only :
only the lower element operates. This function is ideal for
cooking all pastry based dishes. Suitable for tarts, quiches, cakes, pastries and all dishes
require more heat and radiation from below.
Grill :
the upper element only is operating. This guarantees excellent results for fillets
of meat or fish, skewered meat and gratins. 5 minutes preheating is required for the
element to become red. Red meat and fish fillets can be placed directly onto the shelf
with the drip tray placed beneath on lower shelf position.
White meats should always be placed at some distance from the grill element, the
cooking time is slightly longer but the meat will be more succulent.
The oven door should be kept ajar.
Fan oven :
simultaneous operation of the upper and lower element and also the fan
which circulates air round the inside of the oven. This function is ideal for poultry,
confectionery, fish, vegetables. The heat better penetrates inside the food and reduces
cooking time. You can do combined cooking with the same or different dishes, on one
or two levels.
Lower element & fan :
the lower element operates together with the fan which
circulates air round the inside of the oven. This function is ideal for juicy fruit tarts,
cakes, quiches and pastry. It prevents food from becoming too dry and helps cakes,
pastry, bread, etc to rise. Cooking from below. Place the oven shelf on the lowest level.
Turbo-grill :
the upper element operates together with the fan which circulates air
round the inside of the oven. When the turbo-grill is in use the door should be closed.
Ideal for cooking thick pieces of pork, poultry and the like. Preheating is necessary for
red meats but not for white meats. Place the food directly on the shelf in the centre of
the oven. Slide the drip tray under the shelf in order to collect the fat. Make sure the
food is not too close to the grill. Turn the food half way through cooking.
Rotisserie :
the upper element and the rotisserie operate together. The food rotates
during cooking. Ideal for rediscovering all the flavours of traditional spit roasting.
Preheating is not necessary when cooking with the rotisserie.
When the rotisserie is
in use the door should be left ajar.
Pyrolyser :
full cleaning of the oven by burning of all the stains. Remove all accessories
from the oven.
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