b) Control panel and knobs:
6
Timer :
120 minutes.
Pr: Cooking selector switch
Position 0: Stop
Position 1: Convection
The rear heating element and fan provide uniform
heat.
Position 2: Ventilated pastry oven
The bottom heating element works on its own at full
power, the quartz tubes are regulated by the thermo-
stat. The fan uniformly distributes the heat.
Position 3: Turbo Quartz®
The bottom heating element and the quartz tubes
work together, regulated by the thermostat. The fan
uniformly distributes the heat.
Position 4: Quartz grill/Spit roaster
The quartz tubes function on their own, and are ther-
mostat-regulated (use with door half-open).
Orange pilot light
: Temperature rising
Once it is off, the machine reached the
wished temperature and is ready for cook-
ing.
Green pilot light :
on/off:
It lights up when the oven is working. The
oven does not work until the cooking time is
not selected.
Thermostat
: 30 to 270°C
1
2
3
4
21
Pigeon with Peas
Setting: Turbo Quartz (3) /Quartz grill (4)
Clean, flambé and truss pigeons. Put them on spit. As soon as they start to brown,
lower thermostat setting to position 5-6. Light bottom heating element and put peas,
bacon bits, chopped lettuce, a bundle or sachet of fresh herbs and vegetables (such
as parsley, celery, thyme, leeks and carrots), pearl onions, salt and pepper into drip-
ping pan. Put pigeons in middle of serving dish. Remove bundle or sachet from
vegetables. Surround pigeons with vegetables.
Old-fashioned bread
Setting: Convection (1) /Turbo Quartz (3)
Dissolve 25 g of yeast in 1 dl of water. Work this into 600 g of whole meal flour,
along with 3 dl of water and some salt.
The dough should come away from the sides of the bowl. Knead vigorously for 15
minutes. Let rise for at least two hours. Butter a bread pan. Knead again and
spread dough into bread pan. When it has risen up to the level of the top of the
bread pan, bake for 45 minutes on oven setting 8. The bread is done when it sounds
hollow when you tap it with your finger.
Apple Clafouti Custard Tart
Setting: Convection (1) /Turbo Quartz (3)
Preheat oven. Beat 4 eggs, 100 g of sugar and 90 g of flour until perfectly blended.
Boil ¼ litre of milk with a vanilla bean. Add to egg mixture. Cut 4 apples into thin
slices. Distribute in a baking dish. Pour egg/milk mixture over apples. Bake for
40 minutes.
Remove from oven. Flambé with Calvados apple brandy.
Meringue
Setting: Convection (1)
Four size 2 eggs (only keep the whites); 225 g of confectioners’ sugar.
Preheat oven to thermostat setting 1 for 5 minutes.
Grease an aluminium dish. Draw a 20 cm circle in some wax or greaseproof paper.
Place circle in dish. Grease paper. Beat egg whites until stiff. Gradually add sugar
to it, until a thick mixture is obtained. Add rest of sugar. Spread mixture onto pa-
per. Place dish in oven at mid-height. Cook until meringue is golden, crispy and
slides on the paper. This should take about 1 hr. 30 min. or 2 hrs. of cooking. Cool
thoroughly before using.
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