Manual Pelgrim okw 393 ony (page 30 of 83) (English, German, Dutch, French)

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Oven

Conventional (see Figure 4)

fig. 4

The dish is heated by the radiation heat of the

upper and lower elements. Because the heat

comes both from the upper and the lower

element, the position in the oven is important.

Usually the dish should be put in the middle of

the oven. Do not open the door at the

beginning of the proces. Chances are the

freshly risen pastry subsides.

When preparing puff-pastry recipes, such as

cream puffs, meringue pastries, soufflés,

breads, cakes, pizzas and biscuits, the best

results will be achieved by using the upper

and lower heating elements.

Condensation

When roasting or baking, condensation will

develop, in particular when preparing bread,

pizzas, pre-fried chips, etc. This is to be

expected. When baking or roasting on

multiple levels simultaneously, more

condensation will develop.

Bottom heat

This function is advised for dishes of which

the bottom need good cooking. The bottom of

the dishes are thoroughly cooked.

Before the end of the cooking process is

reached (when there is still a quarter of the

cooking time left), turn the function knob to

bottom heat. Turn the temperature knob to its

maximum setting. The dish will then be heated

mainly by the bottom element, but will

continue to brown on top.

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Pelgrim okw 393 ony Manual

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