Manual Hendi 225165 (page 10 of 112) (English, German, Dutch, French, Italian, Polish)

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EN

8. OVEN COOKING

For cooking, before putting food in, warm up the

oven to the required temperature. When the oven

reaches the temperature, put the food in and check

cooking time. Switch off the oven 5 minutes before

the theoretical time in order to recover stored heat.

Traditional cooking

Switch on the oven. Turn the knob of the functions

selector (Fig. 3) to symbol and the thermostat

knob in line with the required temperature If you

want a different temperature at the top or bottom,

turn the functions selector knob in line with the

symbol or .

Cooking with the grill

Switch on the oven. Turn the functions selector

knob to and the thermostat knob in line with the

required temperature (IMPORTANT: grill cooking

must be done with the oven door closed).

Cooking with the ventilated grill

Switch on the oven. Turn the functions selector

knob to symbol and the thermostat knob in line

with the required temperature (IMPORTANT: grill

cooking must be done with the oven door closed).

Ventilated traditional cooking

Switch on the oven. Turn the functions selector

knob to symbol and the thermostat knob in line

with the required temperature.

Convection cooking

Switch on the oven. Turn the functions selector

knob to symbol and the thermostat knob in line

with the required temperature.

Defreezing

Switch on the oven. Turn the functions selector

knob to symbol and the thermostat knob to its

OFF position.

9. COOKING ADVICE

Traditional cooking

Heat is supplied from above and below and, there-

fore, it is preferable to use the central guides. If

cooking requires extra heat from above and below,

use the top or bottom guides.

Convection cooking

Heat is transferred to the foods by pre-heated air,

forced to circulate by in the cooking chamber. The

heat quickly and uniformly reaches all parts of the

chamber, enabling simultaneous cooking of dif-

ferent types of food (providing they have the same

cooking temperature), placed on the shelves with-

out mixing tastes and smells. Convection cooking

is particularly convenient for rapid defreezing, and

for sterilising preserves and drying mushrooms

and fruit.

Cooking with the grill

Grilling is effected by the thermal radiation of an

incandescent electrical heating-element. The tem-

perature produced by the infra-red rays is very high

and one-way (downward from above), and, there-

fore, food surfaces are immediately browned.

Cooking with the ventilated grill

Forced circulation of air is combined with thermal

radiation produced by the grill, and this allows heat

to gradually penetrate the inside of the food with-

out burning the surface.

Cooking desserts

Desserts require a very high temperature (usually

from 150 to 200°C) and a pre-heated oven (about

ten minutes). The oven door must not be opened

until at least 3/4 of the cooking time has elapsed.

Whipped dough must be difﬁ cult to detach from

a spoon because excessive ﬂ uidity would prolong

cooking time to no avail.

Cooking meat

Meat to be cooked should weight at least 1 Kg to

prevent it drying too much. Very tender red meats

to be cooked rare, which must be cooked on the

outside to keep all their gravy, require short cook-

ing time at high temperature (200-250°C). The

gravy ingredients must be placed immediately in

the pan only if the cooking temperature is brief,

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