26
EN
3 / OVEN COOKING MODES
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Sequences used for the written notice on the energy consumption label in accordance with European
standard EN 50034 and European directive 2002/40/CE.
** See modifying the power of your grill (page 25).
CIRCULATING HEAT
(recommended temperature 180°C min 35°C max 235°C)
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Cooking done by the heating element in the bottom of the oven and by the air
circulation fan.
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Rapid rise in temperature: Some dishes may be put into the oven cold.
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Recommended for keeping white meats, fish and vegetables succulent.
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For cooking multiple dishes.
COMBINED HEAT
(recommended temperature 205°C min 35°C max 275°C)
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Cooking is done by the upper and lower elements and by the air circulation fan.
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Three combined heat sources: a lot of heat at the bottom, a little circulating heat and
a touch of grill for browning.
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Recommended for quiches, flans, juicy fruit tarts, in a metal dish, non-stick for
preference.
ECO
(recommended temperature 200°C min 35°C max 275°C)
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Cooking done by the upper and lower elements.
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This setting allows energy to be saved while retaining the quality of cooking.
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The ECO position is used for the energy labelling.
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All cooking is done without preheating.
PULSE GRILL + ROTISSERIE
(recommended temperature 200°C min 180°C max 230°C)
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Cooking is done simultaneously by the upper element and air circulation fan.
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Preheating unnecessary. Poultry and juicy roasts that are crisp all over.
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The rotisserie continues to turn until the door is opened.
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Insert the drip tray on the lower shelf.
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Recommended for all poultry and spit roasts, for browning and well-done cooking of
leg of lamb or rib of beef. To keep fish steaks soft.
VARIABLE MEDIUM and HIGH GRILLING + ROTISSERIE
(recommended positions 2 or 4 - min 1 - max 4**)
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Cooking is done by the upper element.
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Recommended for grilling chops, sausages, slices of toast, grilled prawns.
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