Manual Ariston FB 86 P (page 5 of 14) (English)

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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

: "Traditional"

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 recommended 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 2

rack from the oven bottom.

We recommend you pre-heat the oven before placing your

dishes in it.

: "Pastry"

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 2

rack from the oven bottom.

We recommend you pre-heat the oven before placing your

dishes 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.

: "Multicooking"

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 maintained 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

dishes in it.

: "Pizza"

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

dishes 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

recommend 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 following 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 2

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.

Always place your food in the oven when it is cold.

If your furnace is equipped with a rotisserie, you can use

it with the functions grill and gratin. 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 3

rack from the oven bottom (please see the next

paragraph for instructions on positioning the rotisserie).

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

to keep children away from the accessible parts of

the appliance as they become very hot.

: fast clean

This process cleans the oven fully.

For further details on the oven's fast clean properties,

please see page 31.

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Ariston FB 86 P Manual

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