Bedienungsanleitung Acec CV 6031 (Seite 8 von 13) (Englisch)

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SOME ADVICE FOR USE OF YOUR OVEN

COOKING IN THE MULTI-FUNCTION OVEN

The multi-function oven allows you to choose from the

different cooking principles, that which is best suited to

the dish to be cooked.

NATURAL CONVECTION

Air heated by the two resistances on the bottom and

top of the oven, is circulated in the cavity in a

homogenous manner. Place dishes on the central

grids. Use the top or bottom grids to apply more heat

to the upper or lower parts of food.

FANNED HEAT

Released by a resistance placed behind the back

panel, hot air is circulated evenly and very quickly in

the oven by a fan. The horizontal circulation of hot air

at an even temperature permits multi-cooking; several

similar or different dishes cook together without

exchanging smells. For example: a pie, fish or 3 pie

bases at the same time.

When cooking on one level, place on the lower grid for

better cooking control.

PRACTICAL ADVICE FOR COOKING

Cakes

Cakes usually require a moderate temperature (150 to

200°C) and preheating for approximately 10 minutes.

For best results, do not open the oven door until 3/4 of

the cooking time has elapsed.

Beaten mixtures must come off the spoon with

difficulty, as excessive fluidity would prolong cooking

unnecessarily.

In the case of preparations of shortpastry which must

be filled with a very wet filling, to obtain a crisp pastry it

is sufficient to cook the pie base for 2/3 before filling.

Th pie will then be returned to the oven to complete

cooking. If putting 3 trays of cakes into the oven at the

same time (cooking by fanned heat) we advise you to

leave one grid free between the two lower ones (Fig. 6).

Meat and fish

Very tender red meats, to be cooked rare, must be

cooked at a very high temperature (200°C-250°C) to

retain all their juices.

For white meat, poultry and fish choose a lower tem-

perature (150°C-175°C).

Ingredients for sauces should only be put in the dish

immediately if cooking time is brief, otherwise they

should be added during the last half hour.

A quicker cooking time is required for roast beef and

fillet.

Roast meats and poultry can be placed directly on the

grill support, in this case the dripping pan should be

inserted in a lower grid.

The grill convexity should be turned to the top or bottom

according to the thickness of the meat (Fig. 7). Roasts

can also be placed in earthenware dishes or in heat-

resistant glassware. Wait at least 15 minutes before

cutting meat in order to allow juices to stabilize. Add a

little water to the dripping pan to reduce the formation

of smoke inside the oven. If the water evaporates

during cooking, add some more to avoid the formation

of steam.

After cooking, keep dishes hot in the oven at minimum

temperature.

Attention!

Do not cover the oven with aluminium foil. Do not place

casseroles, the dripping pan or cake trays on the

bottom of the oven.

The resulting accumulation of heat would affect

cooking results and damage the enamel.

ADVICE FOR GRILLING

Almost all types of meat can be grilled, with the

exception of some lean game and meatballs. After

oiling, place the meat and fish directly on the grill. This

will be placed at the height best suited to the type of

food to be cooked. The grill convexity will be turned

towards the top or bottom according to the thickness

of the piece (Fig.7). Insert the dripping pan in the first

grid from the bottom.

A little water in the dripping pan will facilitate oven

cleaning.

COOKING TIMES

Cooking times can vary slightly according to the type

and size of different preparations. We advise you to

check your first preparations, as when preparing the

same dishes in the same conditions you will always

obtain the same results. The times and temperatures

indicated in the following table are provided as an

indication.

We have shown two temperatures for each type of

food. We advise you first choose the lower tempera-

ture and pass to a higher temperature if, for example,

dishes are not sufficiently cooked.

We advise you to consult the cooking tables when first

using the oven, thereafter adapting it to your needs and

uses.

Fig. 7

Fig. 6

FO 0061

FO 0344

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