Candy FP 855/1, Инструкция по установке и использованию, Страница: 12 / 28

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DEFROST : the cooking fan runs to circulate the air inside the oven. Ideal for
defrosting before cooking.
CONVENTIONAL COOKING : both top and bottom heating elements are used.
Preheat the oven for about ten minutes. This method is ideal for all traditional
roasting and baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil-
wrapped food (papillotes), flaky pastry. Place the food and its dish on a shelf in mid
position.
FAN COOKING : both top and bottom heating elements are used with the fan
circulating the air inside the oven. We recommend you use this method for poultry,
pastries, fish and vegetables. Heat penetrates into the food better and both the cooking
and preheating times are reduced. You can cook different foods at the same time with or
without the same preparation in one or more positions. This cooking method gives even
heat distribution and the smells are not mixed. Allow about ten minutes extra when cooking
foods at the same time.
FAN + LOWER ELEMENT : the bottom heating element is used with the fan
circulating the air inside the oven. This method is ideal for juicy fruit flans, tarts,
quiches and pâté. It prevents food from drying and encourages rising in cakes, bread
dough and other bottom-cooked food. Place the shelf in the bottom position. With this
method, a fan cooking preheating is necessary during 10 minutes.
GRILL : use the grill with the door closed. The top heating element is used alone
and you can adjust the temperature. Five minutes preheating is required to get
the elements red-hot. Success is guaranteed for grills, kebabs and dishes cooked "au
gratin". White meats should be put at a distance from the grill; the cooking time is longer,
but the meat will be tastier. You can put red meats and fish fillets on the shelf with the drip
tray slid underneath.
FAN ASSISTED GRILL : use the turbo-gril with the door closed. The top heating
element is used with the fan circulating the air inside the oven. Preheating is
necessary for red meats but not for white meats. Ideal for cooking thick food items, whole
pieces such as roast pork, poultry, etc. Place the food to be grilled directly on the shelf
centrally, at the middle level. Slide the drip tray under the shelf to collect the juices. Make
sure that the food is not too close to the grill. Turn the food over halfway through cooking.
ROTISSERIE :
use the turnspit with the door closed.
The top heating element
is used with the turnspit rotating the food to be cooked. The heating temperature
can be adjusted as required. The turnspit is best used for medium-sized items. Cook
larger pieces in the oven in the “turbo-grill” position, and they’ll cook better. Ideal for
rediscovering the taste of traditional roast. No preheating is required for turnspit cooking.
2 - THE COOKING METHODS