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Hendi 225516 Manual

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EN
“End of cooking” programmer indicator light
The programmer green indicator light indicate that
the oven is operating and that cooking time is active.
Oven internal light
The light is always on when the oven is operating.
To switch off the oven
Turn OFF the knobs of the “end of cooking” pro-
grammer and of the thermostat. When you have
fi nished using the oven, shut off the water ON/OFF
tap upstream of the appliance and cut out electric
power.
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.
Convection cooking
Water is fi lled in a drip box behind the air conveyor
grid.
Sort of activation: with button or with knob.
Ideal for recipes that need humidity (for example
roast meat).
Activate the oven and turn the thermostat knob in
line with the required temperature.
Defreezing
Activate the oven and turn the thermostat knob to
the OFF position.
Humidification
While the oven is functioning press the humidifi ca-
tion botton to generate steam in the already heated
cooking chamber.
9. COOKING ADVICE
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 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,
otherwise they should be added during the last
half-hour. You can check the degree of cooking by
squashing the meat with a spoon: if the meat does
not yield, it is correctly cooked. For roast beef and
fi llet, which must remain pink inside, cooking time
must be very brief. Meats may be placed on a plate
suitable for oven cooking or directly on the grill,
under which you should place a tray to collect the
gravy. When cooking has fi nished, we advise you to
wait for 15 minutes before cutting the meat so that
the gravy does not come out. Before being served,
the dishes may be kept hot in the oven at minimum
temperature.
… 8 …


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