Bedienungsanleitung Candy 2D 964 X (Seite 13 von 37) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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Our range includes many different styles and colours. To find the technical specifications and functions of the model which

you have bought, study the diagrams below.

OPERATING INSTRUCTIONS

12 GB

* Tested in accordance with the CENELEC EN 50304.

** Tested in accordance with the CENELEC EN 50304

used for definition of energy class.

Thermostat dial Function dial

FAN ASSISTED GRILL:

use the turbo-grill with the door closed.

The top heating element is used with the fan circulating the air inside the

oven. Preheating is necessary for red meats but not for white meats. Ideal

for cooking thick food items, whole pieces such as roast pork, poultry, etc.

Place the food to be grilled directly on the shelf centrally, at the middle level.

Slide the drip tray under the shelf to collect the juices. Make sure that the

food is not too close to the grill. Turn the food over halfway through cooking.

GRILL: use the grill with the door closed.

The top heating element is used alone and you can adjust the temperature.

Five minutes preheating is required to get the elements red-hot. Success is

guaranteed for grills, kebabs and au gratin dishes. White meats should be

put at a distance from the grill; the cooking time is longer, but the meat will

be tastier. You can put red meats and fish fillets on the shelf with the drip tray

underneath.

ROTISSERIE :

use the turnspit with the door closed.

The top heating

element is used with the turnspit rotating the food to be cooked. The heating

temperature can be adjusted as required. Ideal for rediscovering the taste of

traditional roast.

No preheating is required for turnspit cooking.

Pyrolysis

Function

dial

Function

60 ÷ MAX

220 ÷ 275°C

60 ÷ MAX

220 ÷ 275°C

Thermostat

dial

Turns on the oven light

This will automatically activate the cooling fan (on fan cooled models only)

DEFROST

The cooking fan runs to circulate the air inside the oven. Ideal for defrosting

before cooking.

CONVENTIONAL COOKING

Both top and bottom heating elements are used. Preheat the oven for about

ten minutes. This method is ideal for all traditional roasting and baking. For

seizing red meats, roast beef, leg of lamb, game, bread, foilwrapped food

(papillotes), flaky pastry. Place the food and its dish on a shelf in mid position.

LOWER ELEMENT:

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

you to cook dry tart pastry without over cooking the fruit filling. Use this for

flans, quiches, tarts, pâté and any cooking that needs more heat and radiation

from below.

FAN COOKING

Both top and bottom heating elements are used with the fan circulating the

air inside the oven. We recommend you use this method for poultry,

pastries, fish and vegetables. Heat penetrates into the food better and both

the cooking and preheating times are reduced. You can cook different foods

at the same time with or without the same preparation in one or more positions.

This cooking method gives even heat distribution and the smells are not

mixed. Allow about ten minutes extra when cooking foods at the same time.

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Candy 2D 964 X Seite 13

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