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3 / OVEN COOKING MODES
EN
* Program(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
CIRCULATING HEAT
(recommended temperature
180°C
min 35°C max 235°C)
•
Cooking is by a heating element at the bottom of the oven and the oven fan.
•
Rapid temperature increase: Some dishes can be placed in the oven while it is still
cold.
•
Recommended to retain moisture in white meat, fish, vegetables.
For cooking multiple items on up to 3 levels.
COMBINED HEAT
(recommended temperature
205°C
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements and by the fans.
•
Three combined sources of heat: a lot of heat from the bottom, a little circulating heat
and a bit from the grill.
•
Recommended for quiches, tarts, wet fruit tarts, placed preferebly in a terracotta
dish.
ECO
(recommended temperature
200°C
min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements.
•
This position allows for energy savings while preserving the quality of the cooking.
•
The ECO position is used for energy label performance.
•
All cooking is done
without preheating.
FAN GRILL + ROTISSERIE
(recommended temperature
210°C
min 180°C max 230°C)
•
Cooking controlled, alternately, by the upper element and by oven fan.
•
Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
•
The spit keeps turning until the door is opened.
•
Slide the drip tray onto the bottom shelf support.
•
Recommended for all poultry and spit roasts, to thoroughly cook legs and large cuts
of beef. To keep fish steaks moist.
VARIABLE GRILL, MEDIUM AND HIGH + ROTISSERIE
(recommended positions
2 or 4
- min 1 - max 4)
•
Cooking done by the upper element.
•
The grill on high setting covers the entire grid surface. The medium grill setting is as
effective as the high setting, for smaller quantities.
•
Recommended for grilling chops, sausages, toast or prawns, placed on the grid.
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