Bedienungsanleitung Hendi 225516 (Seite 8 von 96) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Polnisch)

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“End of cooking” programmer indicator light

The programmer green indicator light indicate that

the oven is operating and that cooking time is active.

Oven internal light

The light is always on when the oven is operating.

To switch off the oven

Turn OFF the knobs of the “end of cooking” pro-

grammer and of the thermostat. When you have

ﬁ nished using the oven, shut off the water ON/OFF

tap upstream of the appliance and cut out electric

power.

8. OVEN COOKING

For cooking, before putting food in, warm up the

oven to the required temperature. When the oven

reaches the temperature, put the food in and check

cooking time. Switch off the oven 5 minutes before

the theoretical time in order to recover stored heat.

Convection cooking

Water is ﬁ lled in a drip box behind the air conveyor

grid.

Sort of activation: with button or with knob.

Ideal for recipes that need humidity (for example

roast meat).

Activate the oven and turn the thermostat knob in

line with the required temperature.

Defreezing

Activate the oven and turn the thermostat knob to

the OFF position.

Humidification

While the oven is functioning press the humidiﬁ ca-

tion botton to generate steam in the already heated

cooking chamber.

9. COOKING ADVICE

Convection cooking

Heat is transferred to the foods by pre-heated air,

forced to circulate by in the cooking chamber. The

heat quickly and uniformly reaches all parts of the

chamber, enabling simultaneous cooking of dif-

ferent types of food (providing they have the same

cooking temperature), placed on the shelves with-

out mixing tastes and smells. Convection cooking

is particularly convenient for rapid defreezing, and

for sterilising preserves and drying mushrooms

and fruit.

Cooking desserts

Desserts require a very high temperature (usually

from 150 to 200°C) and a pre-heated oven (about

ten minutes). The oven door must not be opened

until at least 3/4 of the cooking time has elapsed.

Whipped dough must be difﬁ cult to detach from

a spoon because excessive ﬂ uidity would prolong

cooking time to no avail.

Cooking meat

Meat to be cooked should weight at least 1 Kg to

prevent it drying too much. Very tender red meats

to be cooked rare, which must be cooked on the

outside to keep all their gravy, require short cook-

ing time at high temperature (200-250°C). The

gravy ingredients must be placed immediately in

the pan only if the cooking temperature is brief,

otherwise they should be added during the last

half-hour. You can check the degree of cooking by

squashing the meat with a spoon: if the meat does

not yield, it is correctly cooked. For roast beef and

ﬁ llet, which must remain pink inside, cooking time

must be very brief. Meats may be placed on a plate

suitable for oven cooking or directly on the grill,

under which you should place a tray to collect the

gravy. When cooking has ﬁ nished, we advise you to

wait for 15 minutes before cutting the meat so that

the gravy does not come out. Before being served,

the dishes may be kept hot in the oven at minimum

temperature.

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Hendi 225516 Seite 8

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