14
True fan oven
This function is suitable for most recipes and is an efficient way to cook. The
temperature is kept uniform throughout the oven and is particularly suitable for
baking on several shelves or for batch cooking.
Pizza
Use for cooking pizza, pastry or flat breads to get a
perfectly cooked base.
Using the grill
The grill pan consists of a wire trivet and enamel tray. Place food on the wire trivet. A lower shelf position can be used to slow
cooking down, or the temperature can be reduced. A detachable grill pan handle is supplied for removing the hot tray.
Both the Fan Assisted Grill and Conventional Grill functions are designed to be used with the oven door closed. This ensures
efficient preheating and even cooking.
When grilling, always pre-heat the grill element for 5 minutes before introducing food (200°C is recommended for preheating). It
is recommended that the grill pan is always removed from the oven when not in use, as air flow around the oven can be
impaired. The grill should be used with the oven door closed. Use the Fan Assisted Grill function for thicker pieces of meat and
when cooking high water content foods to reduce condensation.
Always use oven gloves when handling the grill pan and turning food. Do not line the grill pan with aluminium foil, this can cause
damage to the enamel coating and the grill elements.
At the end of cooking remove the grill pan for cleaning. If high fat content foods have been prepared, leave the grill turned on at
a maximum temperature for 5 minutes to clean the grill element.
USING THE NATURAL CONVENTIONAL ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250° to
eliminate any odours generated by the internal insulation. During normal oven use, select the desired cooking temperature
using the thermostat knob and wait until the orange light turns off before putting in any food. The oven is equipped with 5 guides
at different heights (fig.44) which can be used to insert shelves or the tray. To keep the oven as clean as possible it is
recommended to cook meat on the tray or on the shelf that has been inserted inside the tray. Table No. 8 below lists the
cooking times and the position of the tray for different types of foods. Personal experience will help to determine any variations
in the values reported in the table. In any case, it is recommended to follow the instructions of the specific recipe being used.
TABLE N°8
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP
°C
HEIGHT
MINUTES
MEAT
PORK ROAST/VEAL ROAST
225
4/5
60-80
BEEF ROAST (YOUNG STEER)
225
4/5
60-80
BEEF ROAST/ROAST TURKEY
250
4/5
50-60
LAMB ROAST
225
4/5
40-50
ROAST BEEF
230
4
50-60
ROAST HARE
250
4/5
40-50
ROAST RABBIT
250
4/5
60-80
ROAST GOOSE
225
4
60-70
ROAST DUCK
250
4
45-60
ROAST CHICKEN
250
4/5
40-45
FISH
200-225
3
15-25
PASTRY
FRUIT PIE
225
3
35-40
TEA CAKE
175-200
3
50-55
BRIOCHES
175-200
3
25-30
SPONGE CAKE
220-250
3
20-30
RING CAKE
180-200
3
30-40
SWEET PUFF PASTRIES/APPLE FRITTERS
200-220
3
15-20
RAISIN LOAF
250
3
25-35
STRUDEL
180
3
20-30
SAVOIA COOKIES
180-200
3
40-50
SAZOIARDI SANDWICH
200-220
3
20-30
TOAST SANDWICH
250
2
5
BREAD
220
4
30
PIZZA
220
4
20
USING THE VENTILATED ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250° to
eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type of oven
is equipped with a circular element around which a fan has been installed that creates forced-air circulation in the horizontal
direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the same time,
without changing the taste of each food. Only some models are equipped with a removable metallic filter applied to the rear
screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat periodically, washing the
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