12
“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.
FFAANN
(recommended temperature
118800°°CC
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.
CCOOMMBBIINNEEDD HHEEAATT
(recommended temperature
220055°°CC
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.
EECCOO HHEEAATT
(recommended temperature
220000°°CC
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
wwiitthhoouutt pprreehheeaattiinngg..
CCOONNVVEENNTTIIOONNAALL
(recommended temperature
224400°°CC
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:
rriicchh ggaammee
... For retaining the juices in
rreedd
mmeeaatt rrooaassttss
. For simmering in a covered casserole, dishes that were begun on the hob
(
ccooqq aauu vviinn,, sstteeww
).
TTUURRBBOO GGRRIILLLL ++ SSPPIITT
(recommended temperature
220000°°CC
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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