Samus SC627GDX10, Руководство пользователя, Страница: 22 / 34

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Conventional mode
Pre-set temperature: between 50 and 250. On this setting, the top and bottom heating elements come on.
This is the classic, traditional type of oven which has been perfected, with exceptional heat distribution and
reduced energy consumption. The convection oven is still unequalled when it comes to cooking dishes made
up of several ingredients, e.g. cabbage with ribs, Spanish style cod, Ancona style stockfish, tender veal strips
with rice, etc. Excellent results are achieved when preparing veal or beef-based dishes as well (braised meats,
stew, goulash, wild game, ham etc.) which need to cook slowly and require basting or the addition of liquid. It
nonetheless remains the best system for baking cakes as well as fruit and cooking using covered casserole
dishes for oven baking. When cooking in convection mode, only uses one dripping pan or cooking rack at a
time, otherwise the heat distribution will be uneven. Using the different rack heights available, you can balance
the amount of heat between the top and the bottom of the oven. Select from among the various rack heights
based on whether the dish needs more or less heat from the top.
Fan assisted mode
Pre-set temperature. Between 50 and 250. The heating elements, as well as the fan, will come on. Since the
heat remains constant and uniform throughout the oven, the air cooks and browns food uniformly over its
entire surface. With this mode, you can also cook various dishes at the same time, as long as their respective
cooking temperatures are the same. A Maximum of 2 racks can be used at the same time, following the
instructions in the section entitled: “Cooking on More Than one Rack”. This fan assisted mode is particularly
recommended for dishes requiring a gratin finish or for those requiring considerably prolonged cooking times,
such as for example: lasagna, pasta bakes, roast chicken and potatoes, etc…
Moreover, the excellent heat distribution makes it possible to use lower temperatures when cooking roast. This
results in less loss of juices, meat which is tenderer and a decrease in the loss of weight for the roast. The fan
assisted mode is especially suited for cooking fish, which can be prepared with the addition of a limited amount
of condiments, thus maintaining their flavor and appearance.
Desserts: the fan assisted mode is also perfect for baking leavened cakes.
Moreover, this mode can also be used to thaw quickly white or red meat and bread by setting the temperature
to 80C. To thaw more delicate foods, set the thermostat to 60c or using only the cold air circulation feature by
setting the thermostat to 0C.
Grill and Half grill
Pre-set temperature: between 50 and 250
The top central heating element comes on.
The extremely high and direct temperature of the grill makes it possible to brown the surface of meats and
roasts while locking in the juices to keep them tender. The grill is also highly recommended for dishes that
require a high temperature on the surface: beef steaks, veal, rib steak, filets, hamburgers etc…
Some grilling examples are included in the “practical cooking advice” paragraph.
Circular element with fan
Pre-set temperature: between 50 and 250
This method of cooking uses the circular element while the heat is distributed by the fan, resulting in a faster
and more economical operation. To allow different kinds of food to be cooked simultaneously on different
shelves, preventing the transmission of smells and tastes from one dish onto another.