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Ariston FD 771 P Manual

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Your oven’s different functions and their applications
a cradle that goes on the 3
rd
tier of the racking so
that the spit is able to locate in the hollow shaft of
the drive motor at the back of the oven, behind
the perforated panel.
a skewer that goes through the meat to be roasted
and has a sliding fork at either end, each fixed to
the shaft by means of a wing bolt.
Watch-point: when setting up the spit, check that the
skewer is properly located in the hollow shaft of the motor
Ensure you correctly position:
- the skewer in the centre of the meat for roasting,
- the meat for roasting at an equal distance from each
end of the skewer.
a removable handle made of insulating
material that screws onto the skewer so that you
can:
- have a spit long enough to take meat for roasting of
large dimensions
- avoid burning yourself when you remove the meat at the
end of cooking.
Screw the handle fully on to remove the skewer:
(the handle should be removed during cooking).
Timed spit-roasting
ARISTON ovens are fitted with a spit timer. At the end of
cooking, the motor continues to turn the skewer.
It does not stop when the temperature is sufficiently
lowered.
All risk of carbonisation is thus avoided.
At the end of cooking, leave the function selector on the
current method of cooking and raise the temperature se-
lector to its minimum.
Accessories
Your oven has numerous cooking options.
They can only be used successfully with a number of ac-
cessories that we have chosen.
The accessories slide into different tiers of the racking
inside the oven chamber and so can be put at the right
height for the cooking to be done.
Rung
n˚
7
Trammels
The ovens include 7 positions.
For each cooking method and in each example
given, we indicate the rung number.
Rung
n˚
6
Rung
n˚
5
Rung
n˚
4
Rung
n˚
3
Rung
n˚
2
Rung
n˚
1
If you want to add to or replace the accessories below,
you can get them from your retailer under the following
references:
Description Ref. Description Ref.
Big rack 137 833 Skewer 137 835
Enamel tray 137 834 Skewer handle 124 180
Spit cradle 125 645 Forks (2) + bolts (2) 124 188
ENAMEL TRAY
It is used:
- to support the dish for all one-level and bain-marie
cooking
- to support preparations (petits fours, etc.)
- to catch juices and fat from cooking when combined
with the big rack or spit.
BIG RACK
It is always used detached at the bottom.
- combined with the enamel tray
- Put on tier 2, it is used to take meat, the enamel tray
being on tier 1 to catch fat and juices.
- Put on the upper tier (depending on the thickness of the
food) for grilling, the enamel tray is on tier 1 to catch fat
and juices.
- Put on the upper tier for multi-level cooking.
We recommend that meat to be cooked is not put on
the bottom of the enamel tray when “Fan grill” cook-
ing because juices and fat heated from underneath
by this method of cooking risk carbonising, being
splashed onto the side panels and causing the oven
to smoke.
Wing srew
Spit
Spit Handle
Prong
Spit cradle
TEMPERATURE SELECTOR
The temperature selector is graduated from 60° to 300°.
HEATING INDICATOR
The indicator light is steady red when the tempera-
ture is rising and goes off when the desired temperature
is reached.
DOOR LOCK INDICATOR
The indicator is off at the start of pyrolysis. It comes
on when the temperature inside the oven is high: it is then
impossible to open the door. Before pyrolysis, remem-
ber to set the temperature selector at 300°C.
About 20 minutes after the end of pyrolysis, the tempera-
ture inside the oven will have fallen to about 300°C:
the indicator goes off and you can than open the door.
SPIT
This accessory is ideal for food to be roasted that turns
slowly and browns evenly until it is fully cooked. It consists
of:
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