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“EXPERT” COOKING MODES
EN
* Programme(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
FAN
(recommended temperature
180°C
min 35°C max 235°C)
Cooking controlled by the heating element located at the back of the oven by the fan.
Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
Recommended for keeping white meat, fish and vegetables moist.
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, pies, wet fruit tarts, placed preferable on an earthenware
dish.
ECO HEAT
(recommended temperature
200°C
min 35°C max 275°C)
Cooking is 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 types of cooking are done
without preheating.
CONVENTIONAL
(recommended temperature
240°C
min 35°C max 275°C)
Cooking is controlled by the upper and lower heating elements with no fan.
Requires preheating before placing the dish in the oven.
Recommended for slow, gentle cooking:
rich game
... For retaining the juices in
red
meat roasts
. For simmering in a covered casserole, dishes that were begun on the hob
(
coq au vin, stew
).
TURBO GRILL + SPIT
(recommended temperature
200°C
min 180°C max 230°C)
Cooking controlled, alternately, by the upper element and by the 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 roasts on the spit, for cooking leg joints thoroughly,
and cuts of beef. To keep fish steaks moist.
*
*
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