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3 / OVEN COOKING MODES
EN
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Program(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
CIRCULATING HEAT
(recommended temperature 180°C min 35°C max 235°C)
•Cooking controlled by the heating element located at the back of the oven by the fan.
•Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
•Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to.3 levels.
COMBINED HEAT (+ BREAD)
(recommended temperature 205°C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements and by the fan.
•Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a bit from the grill.
•Recommended for quiches, pies, wet fruit tarts, placed preferable on an earthenware
dish.
BREAD
•Cooking sequence recommended for baking bread.
•Place the ball of dough on the pasty dish - 2nd shelf.
•Do not forget to place a ramekin of water on the bottom to get a crispy, shiny crust.
FAN 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 spit keeps turning until the door is opened.
•Slide the drip tray onto the bottom shelf support.
•Recommended for all poultry and roasts on the spit, for cooking leg joints thoroughly,
and cuts of beef. To keep fish steaks moist.
“POULTRY” ECO
(recommended temperature 200°C min 35°C max 275°C)
•Cooking controlled by the upper and lower heating elements with no fan.
•This position allows for energy savings while preserving the quality of the cooking.
•The ECO position is used for energy label performance.
•All types of cooking are done without preheating.
•Place the poulty in a dish on the 1st shelf.
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