Manual Ariston CP 649 FT (page 19 of 88) (English, German, Dutch, French, Italian, Portuguese)

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THE DIFFERENT COOKING MODES AVAILABLE

ARISTON ovens are equipped with controls and indicator

lights to ease operation, all situated on the control panel.

THE COOKING MODE SELECTOR

It comprises 10 marks represented in order by the following

pictograms:

" / 0" : stop

: oven light

: "Convection mode"

This is the oldest cooking mode suitable for cooking individual

dishes. Two heating elements (one at the top of the oven

and the other at the bottom) work together.

The air heats up upon contact with these heat sources, and

circulates around the inside of the oven to provide uniform

heat, as the hot, lighter air tends to rise. This is caused by

natural convection. This cooking mode is especially rec-

ommended when cooking simmered recipes using covered

casserole dishes (hotpots, tripe, etc.) or for Bain Marie

cooking (crème caramel, terrines, etc.). In this case, use

the dripping pan as a dish support and place it on the 2nd

rack from the oven bottom.

We recommend you pre-heat the oven before placing your

dish in it.

: "Baking mode"

Only the circular heating element at the back of the oven

and the fan come on to provide delicate heat, suitable for

baking cakes and pastries such as brioches, chocolate

cake, fruitcake, sponge cake, mini cup cakes, meringues,

etc.

In this case, use the dripping pan as a dish support and

place it on the 2nd rack from the oven bottom.

We recommend you pre-heat the oven before placing your

dish in it.

: "Fast cooking"

The combination of all the heating elements together with

the fan guarantees a uniform distribution of heat throughout

the oven.

This particular cooking mode is ideal for fast cooking (not

requiring any pre-heating) and for cooked dishes (frozen,

pre-cooked food).

In this case, use the dripping pan as a dish support and

place it on the 2nd rack from the oven bottom.

: "Multi-cooking mode"

The combination of all the heating elements together with

the fan guarantees a uniform distribution of heat throughout

the oven. This cooking mode is recommended for cooking

several dishes on more than one rack. Even if the dishes

vary in nature, their respective flavours are not mingled

during cooking. When using this cooking mode, all the dishes

should require the same cooking temperature (you just need

to take them out gradually as each one is ready). When

cooking on two racks, for example, use the dripping pan as

a dish support on the first oven rack from the bottom and

the grid on the third rack from the bottom.

We recommend you pre-heat the oven before placing your

dish in it.

: «Pizza mode»

The heating elements (bottom and circular) are turned on to

heat the oven up quickly. Your pizzas and tarts will benefit

from a greater amount of heat from below, thus guaranteeing

the rapid baking of the dough during cooking. As for the fan, the

latter browns the surface as necessary, making the food even

more appetising. Use the dripping pan as a dish support and

place it on the 1st rack from the oven bottom. We recommend

you pre-heat the oven before placing your dish in it.

: «Grill»

The top heating element comes on: the grill goes red and emits

infrared rays just like those contained in sunlight.

In fact, this cooking mode does not essentially intend to heat

up the air inside the oven, but rather to expose the food directly

to these rays.

Use this cooking mode with the oven door closed. We recom-

mend you start with the oven cold.

The amount of heat radiated is adjustable on the temperature

selector.

Place the dripping pan on the first rack from the bottom in

order to catch any fat or juices that may drip from the dish and

place the grid on one of the top racks depending on the size of

the meat.

: "Gratin"

Only the top heating element comes on, with the emission of

infrared rays. The forced circulation of air caused by the fan at

the back of the oven ensures the uniform distribution of heat

throughout the latter, and all foods thus benefit from the follow-

ing at the same time:

• the infrared rays that guarantee the perfect cooking of

the food surface, thus sealing in the tenderness and juices

in the case of meat,

• the hot air that also allows for the food to be cooked

thoroughly via conduction.

This cooking mode is recommended when cooking roasts (red

or white meats), and for poultry.

Place the grid on the 2nd rack from the oven bottom as a

support for the meat and the dripping pan on the 1st rack from

the bottom to catch any dripping fat or juices.

It is best to start with a cold oven.

Your appliance is fitted with a rotisserie, which can be used

with the "grill" and "gratin" modes.

Always keep the oven door shut when using the rotisserie and

start with the oven cold in order to avoid scalding yourselves

when positioning the spit.

Place the dripping pan on the 1st oven rack from the bottom to

catch any dripping fat or juices and position the rotisserie on

the 3rd rack from the oven bottom (please see the next para-

graph for instructions on positioning the rotisserie)

When using the "grill" or "gratin" modes, remember to

keep children away from the accessible parts of the appli-

ance as they become very hot.

: fast clean

This process cleans the oven fully.

For further details on the oven's fast clean self-cleaning prop-

erties, please see page 6.

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Ariston CP 649 FT Manual

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