Manual Hoover HOS 558 (page 7 of 9) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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THE MANUAL MODE

22 GB

The cooking methods suggested in manual mode are set out

in the table below. A temperature is also suggested for each

cooking method. This can be modified within a pre-determined

range.

1- Turn the function selector knob to the "Manual" position.

2- Turn the central button in the appropriate direction for the

required cooking method. See the table above.

Confirm your selection by pressing the central button.

... The cooking method is now set.

The heating elements in operation for the selected cooking

method are displayed.

3- The appropriate temperature according to the cooking method

selected is displayed. It can be modified within a pre-determined

range - see the table above.

To modify the temperature setting, turn the central button and

confirm the setting by pressing the same button.

... the temperature display is fixed but can be modified

during the cooking cycle.

The oven will start cooking in "Manual" mode and will start to

heat up.

The indicator light flashes until the selected temperature

has been reached. An audible signal sounds at the end of

this operation and the indicator light becomes fixed.

4- A cooking time and an end of cooking time can be programmed

by turning the programme selector knob to "cooking time" or "end

of cooking time".

The "cooking time" or "end of cooking time" display starts flashing.

Using the central button, modify the settings as required and

confirm.

When you have done this, do not forget to turn the programme

selector knob back to to confirm the new setting.

For more details about programming, refer to the chapter entitled

PROGRAMMING.

5- At the end of the cooking cycle, turn the function selector knob

back to .

At the end of the cooking, the indicator flashes again and stays

lighted even if the oven is switched off. It disappears only when

the temperature is sufficiently low.

ALL COOKING SHOULD BE CARRIED OUT WITH THE DOOR

CLOSED -

• NATURAL CONVECTION -

Both top and bottom heating elements are in use. This method is

ideal for all traditional roasting and baking. When cooking red meat,

roast beef, leg of lamb, game, bread or foil wrapped foods.

• FAN ASSISTED COOKING -

Both top and bottom heating elements are used in conjunction with

the fan, which circulates hot air throughout the oven. We recommend

this method for poultry, pastries, fish and vegetables. By using this

method better heat penetration is achieved and cooking and

preheating times are also reduced. The fan cooking option allows

you to cook different foods together at different positions in the

oven all at the same time, providing even heat distribution but

without the risk of mingling tastes and smells. When cooking

different foods at the same time allow a further 10 minutes.

• BOTTOM HEAT -

Using the lower element. Ideal for cooking all pastry based dishes.

Use this for flans, quiches, tarts, pâté and any cooking that needs

more heat and radiation from below.

• BOTTOM HEAT + FAN -

The combination of the bottom heating element and fan is ideal for

fruit flans, tarts, quiches and pastries. It prevents food from becoming

too dry and encourages bread dough to rise. Place the shelf in the

bottom position in the oven.

• FAN COOKING - Both top and bottom heating elements are used

in conjunction with the circular heating element, which circulates

hot air throughout the oven. Its definition is the same as that of the

Fan Cooking method.

• GRILL -

using the top heating element. Success is guaranteed for mixed

grills, kebabs and gratin dishes. The grill should be pre-heated to

a high temperature for 5 minutes. White meats should always be

placed at some distance from the grill element, the cooking time

is slightly longer but the meat will be more succulent. Red meat

and fish fillets can be placed directly onto the shelf with the drip

tray placed beneath on lower shelf position.

• GRILL + FAN -

The top heating element is used in conjunction with the fan which

circulates the hot air around the oven. Pre heating is recommended

for red meats but is not necessary for white meats. Grilling is ideal

for cooking thicker food items such as pork or poultry. Food to be

grilled should be placed directly at the centre of the middle shelf.

By sliding the drip tray underneath the shelf it will ensure that any

juices are collected. For best results always make sure that the

food is not too close to the grill element and turn the food over half

way through the cooking time.

• ROTISSERIE -

During this phase both the top oven element and rotisserie are in

use. The rotisserie is best for medium sized pieces of meat. To

cook larger joints of meat turn the oven to the turbo grill position.

The rotisserie is programmed to continue rotating for approximately

five minutes after cooking, making full use of the residual oven

heat. No pre-heating is required for rotisserie cooking.

• ROTISSERIE + FAN -

The advantage of using the top oven element at the same time as

the fan and rotisserie is that the food is evenly cooked, preventing

it from becoming dry and tasteless.

Function

Mode

Cooking Mode

Pre-set

Temperature

Pre-

determined

range

Booster

Function

NATURAL

CONVECTION

220°C 50 - 280°C

FAN ASSISTED

COOKING

210°C 50 - 240°C

BOTTOM HEAT 160°C 50 - 240°C BOOSTER*

BOTTOM HEAT +

FAN

210°C 50 - 240°C BOOSTER*

FAN COOKING 180°C 50 - 240°C

GRILL 50% 25 - 75%

GRILL + FAN 210°C 180 - 230°C BOOSTER*

ROTISSERIE 240°C 180 - 240°C BOOSTER*

ROTISSERIE + FAN 240°C 180 - 240°C BOOSTER*

* Booster: rapid temperature raised

L2 L1 - L3

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Hoover HOS 558 Manual

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