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5 / OVEN COOKING MODES
EN
* Programme(s) used to obtain the results indicated on the energy label in compliance with
European standard EN 50304 and in accordance with European Directive 2002/40/CE.
TRADITIONAL PULSED
(recommended temperature 200°C min 35°C max 275°C)
•
Cooking is controlled by the upper and lower heating elements and by the fan.
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Rapid temperature increase: Some dishes can be placed in the oven while it is still cold.
•
Recomended for meat, fish, vegetables, preferably placed in a terracotta dish.
PULSED GRILL + ROTISSERIE
(recommended temperature 200°C min 180°C max 230°C)
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Cooking controlled, alternately, by the upper element and by the fan.
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Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
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The turnspit continues to operate until the door is opened.
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Slide the drip tray onto the bottom shelf support.
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Recommended for all spit-roasted poultry or meat, for sealing and thoroughly cooking
legs of lamb or sides of beef. To retain fish steaks’ moist texture.
PULSED OVEN SHELF
(recommended temperature 205°C min 35°C max 275°C)
•
Cooking is controlled by the lower element combined with reduced input from the grill
and use of the fan.
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Cooking heat from the bottom with a small amount of heat from the top. Place the grid
on the lowest shelf support.
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Recommended for moist dishes (quiches, juicy fruit tarts, etc...). The crust will be thor-
oughly cooked on the bottom. Recommended for dishes that rise (cakes, brioche, kugel-
hopf...) and for soufflés that will not be stuck by a crust formed on the top.
TRADITIONAL
(recommended temperature 225°C min 35°C max 275°C)
•
Cooking controlled by the upper and lower heating elements.
•
Requires preheating before placing the dish in the oven.
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Recommended for slow, gentle cooking: rich game... For retaining the juices in red
meat roasts. For simmering in a covered stew pan dishes that were begun on the hob (coq
au vin, stew).
SPECIAL POULTRY
(recommended temperature 200°C min 35°C max 275°C)
•
Cooking is controlled by the upper element with some heat from the lower element.
•
This position provides energy saving while preserving the quality of the cooked poultry.
•
Place the poultry in a terracotta dish, preferably on the grid in the first shelf support.
There is no need to preheat the oven. You can turn the poultry half-way through cooking if
you wish.
HIGH TEMPERATURE GRILL
(recommended temperature 275°C min 180°C max 275°C)
•
Cooking controlled by the upper element.
• Preheat the oven for five minutes. Slide the drip tray onto the bottom shelf support.
• Recommended for grilling chops, sausages, toast or prawns placed on the grid.
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