21
20
POSSIBILITIES
Grill (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.
Maxi grill
Maxi grill is ideal for grilling larger quantities,
e.g. a completely covered grid.
Economy grill
Economy grill is suitable for normal quantities
and grilling with the rotisserie set.
Always grill with a closed oven door.
Analogue clock (see fig 3)
To set the correct time
■ Pull the regulating knob (A) out a little and
turn the hands clockwise until the correct
time is shown.
Kitchen timer (see fig. 3)
■ Turn the regulating knob (A) clockwise
until the desired cooking time in minutes is
seen in the window (B).
■ When this time has elapsed, the kitchen
timer’s alarm will go off. Turn the
regulating knob until the figure 0 can be
seen in the window (B). The alarm will
stop.
■ Turn the regulating knob further to
position . The clock can now be set by
hand again.
fig. 2
POSSIBILITIES
Cookers
This combi-oven can be combined with a
Pelgrim gas cooker. The 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.
Please note:
■ All ovens are equipped with a blower that
will be activated when the knob is
switched from the 0 setting.
fig. 1
fig. 3
