Manual Falcon Elise 110 Induction (page 13 of 30) (French)

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Table 2-4 gives a summary of the multi-function modes. The

multi-function oven has many varied uses. We suggest you

keep a careful eye on your cooking until you are familiar with

each function. Remember, not all functions will be suitable

for all food types.

Multi-function Oven Functions

Fan Oven

This function operates the fan and the heating

element around it. An even heat is produced

throughout the oven, allowing you to cook large

amounts quickly.

Fan oven cooking is particularly suitable for baking on several

shelves at one time and is a good ‘all-round’ function. It may

be necessary to reduce the temperature by approximately

10 °C for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light

has gone out before inserting the food.

Fanned Grilling

This function operates the fan whilst the top element

is on. It produces a more even, less erce heat than a

conventional grill. For best results, place the food to

be grilled, on a trivet over a roasting tin, which should be

smaller than a conventional grill pan. This allows greater air

circulation. Thick pieces of meat or sh are ideal for grilling in

this way, as the circulated air reduces the erceness of the

heat from the grill.

The oven door should be kept closed while grilling is in

progress, so saving energy.

You will also nd that the food needs to be watched and

turned less than for normal grilling. Preheat this function

before cooking.

For best results we recommend that the grill pan is not

located on the uppermost shelf.

Fan Assisted Oven

This function operates the fan, circulating air heated

by the elements at the top and the base of the oven.

The combination of fan and conventional cooking

(top and base heat) makes this function ideal for cooking

large items that need thorough cooking, such as a large meat

roast.

It is also possible to bake on two shelves at one time,

although they will need to be swapped over during the

cooking time, as the heat at the top of the oven is greater

than at the base, when using this function.

This is a fast intensive form of cooking; keep an eye on the

food cooking until you have become accustomed to this

function.

Conventional Oven (Top and Base Heat)

This function combines the heat from the top and

base elements. It is particularly suitable for roasting

and baking pastry, cakes and biscuits.

Food cooked on the top shelf will brown and crisp faster than

on the lower shelf, because the heat is greater at the top of

the oven than at the base, as in ‘Fan Assisted Oven’ function.

Similar items being cooked will need to be swapped around

for even cooking. This means that foods requiring dierent

temperatures can be cooked together, using the cooler zone

in the lower half of the oven and hotter area to the top.

The exposed top element may cook some foods too quickly,

so we recommend that the food be positioned in the lower

half of the oven to cook. The oven temperature may also need

to be lowered.

Browning Element

This function uses the element in the top of the oven

only. It is a useful function for the browning or

nishing of pasta dishes, vegetables in sauce,

shepherds pie and lasagne, the item to be browned being

already hot before switching to the top element.

Base Heat

This function uses the base element only. It will crisp

up your pizza or quiche base or nish o cooking the

base of a pastry case on a lower shelf. It is also a

gentle heat, good for slow cooking of casseroles in the

middle of the oven or for plate warming.

The Browning and Base Heat functions are useful additions

to your oven, giving you exibility to nish o items to

perfection.

Defrost

This function operates the fan to circulate cold air

only. Make sure the temperature control is at 0°C and

that no heat is applied. This enables small items such

as desserts, cream cakes and pieces of meat, sh and poultry

to be defrosted.

Defrosting in this way speeds up the process and protects

the food from ies. Pieces of meat, sh and poultry should

be placed on a shelf, over a tray to catch any drips. Be sure to

wash the shelf and tray after defrosting.

Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be

defrosted in this way. We recommend this be carried out in a

refrigerator.

Defrosting should not be carried out in a warm oven or when

an adjoining oven is in use or still warm.

Make sure that dairy foods, meat and poultry are completely

defrosted before cooking.

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