POSSIBILITIES
21
20
POSSIBILITIES
Grill/ Upper heat (see Fig. 2)
For grilling of dishes with or without spitbar.
The dishes are heated by the radiation heat of
the combined grill/backing element. The
thermostat also sets the grill. The element will
not continuously light, but only from time to
time.
The dishes get a crispy brown crust.
Bottom heat only
This function is advised for dishes of which
the bottom need good cooking. The bottom of
the dishes are thoroughly cooked.
At the end of the cooking period, you can turn
the function knob on to bottom heat. The
temperatur knob can be left on the same
setting. The dish will be mainly cooked by the
lower element.
Grill
Grill is suitable for surface grilling and grilling
with the rotisserie set.
Always grill with a closed oven door.
Fig. 2
Cookers
Combi-oven 960 can only be combined with a
Pelgrim electrical cooker or a Pelgrim
ceramic cooker. Combi-oven 940 can be
combined with a Pelgrim gas cooker. These
cookers have separate operating instructions.
Tip
Switch on the cooker zones one at a time at
the highest setting before using for the first
time. This will remove the “new appliance”
odour.
Using pans
Use only pans with a solid, even, preferably
thick bottom, especially when cooking or
frying at high temperatures (deep-fat frying,
for example). Uneven pan bottoms will extend
the cooking periods and require more energy.
Heat is optimally transferred when the pan
and the cooker zone are the same size.
Always use lids
When cooking without a lid, energy is wasted.
Salty water and wet pan bottoms will damage
the cooker. Make sure the cooker zones are
always dry. If food boils over, always clean
immediately.
Oven
Conventional
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
pastry rolls, sausage rolls and apple
dumplings, or cream puffs, meringue pastries,
soufflés, breads 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.
Fig. 1
