OVEN COOKING FUNCTIONS
The functions change accordingly the model - see the separated product sheet.
DEFROSTING FUNCTION
This function is used to speed up the natural defrosting of frozen foods. It can also be used to cool hot
dishes which are to be eaten cold or lukewarm.
FAN FUNCTION
Game, cakes, poultry, pies
This function can be used for cooking different dishes simultaneously on two or three levels without
crossover of odour or flavour. The dishes are evenly browned and are tender and succulent. The function
can also be used for rapid defrosting at 50 °C.
STATIC FUNCTION
Pastries, quiches, roast meats, poultry
- Pre-heat the oven to the cooking temperature, so that the dishes start to cook as soon as they put in
the oven.
- Put the dish in the oven as soon as the thermostat light goes off.
- Cooking dishes should be deep enough, and placed on the middle shelf rack.
For cakes and pastries, use:
- either the multipurpose drip tray (short cakes and pastries, meringue, roulade cakes)
- or a pie dish or cake tin, placed on a shelf rack.
It is recommended to use the two lower shelf levels.
TURBOGRILL FUNCTION (GRILL + FAN)
Roast meats, meat on the bone, fish
For this cooking method, the oven door must be closed. This method is particularly suitable for cooking
meat so that it is done but still succulent. Also for more succulent fish: turn after half the cooking time.
During grilling, some parts of the appliance can become hot: children must be kept away.
GRILL FUNCTION
Gratins and grilled dishes
For this cooking method, the oven door can be left closed or completely opened.
If the food is placed directly on the rack, place the drip tray underneath, to collect dripping juices.
During grilling, some parts of the appliance can become hot: children must be kept away.
GRILL + TURNSPIT FUNCTION
Roast meats, poultry
For this cooking method, the oven door must be closed. Cooking on the rotisserie is a very useful for
succulent, uniform cooking of poultry and meats.
When the grill is in use, some parts of the appliance can become hot: children must be kept away.
BOOSTER FUNCTION
This function permits a quick heating up of the oven. When the selected temperature has been reached,
it automatically becomes the conventional function .
ECONOMIC SELF CLEANING
Please refer to chapter “CLEANING THE OVEN AND ITS ACCESSORIES” in the separate instruction for use.
SELF CLEANING
Please refer to chapter “CLEANING THE OVEN AND ITS ACCESSORIES” in the separate instruction for use.
PYROLITIC MULTIFUNCTION OVEN COOKING CHART
(1) Cooking time for 500 g (2) Shelf positioned
(3) Shelf positioned (4) Multi-purpose drip tray
- Preheat the oven for 10 to 15 minutes at the selected temperature before putting the dishes in.
NOTE
The thermostat positions are given as a guide.
Influence of foodstuffs and containers
The nature, weight, size and shape of foodstuffs play an important part in cooking results. The shape, thickness,
height and materials of containers also have a part to play in the cooking results. The position of the racks on the
shelf levels is given as a guide.
Consumers can make use of the containers and shelf heights according to their requirements and tastes.
RECIPES OVEN
FUNCTIONS THERMOSTAT
POSITION COOKING TIME IN
MINUTES SHELF LEVEL FROM THE
BOTTOM
LAMB DOOR CLOSED
Cutlets 4/5 6 to 8 4 (3) (5)
Leg 225 15 (1) 2 (2)
Saddle 225 15 to 20 (1) 2 (2)
BEEF
Entrecôte 4/5 4 to 10 4 (3) (5)
Joint 225 15 (1) 2 (2)
CAKE 175 55 to 60 2 (2)
CHOUX (pastry) 200 40 to 45 2
SEA BREAM 225 25 to 40 2 (2)
TURKEY 200 25 to 30 (1) 1 (2)
GRATIN DAUPHINOIS 175 45 to 55 2 (2)
ROAST RABBIT 225 25 (1) 2 (2)
GRILLED MACKEREL 4/5 20 3 (2)
KEBABS 3/4 10 to 15 3 (2)
MERINGUES 75 60 to 80 3
BREAD 225 20 to 25 2
TOAST 3/4 SUPERVISE THE COOKING 3 (2) (3)
SHORTCRUST PASTRY 200 15 to 20 2 (2)
PUFF PASTRY 200 15 to 20 2
SWEETCRUST PASTRY
(tart) 200 35 to 45 2 (2)
GUINEA-FOWL 200 25 (1) 2 (2)
PIZZA 225 30 to 35 2
PORK (joint) 200 40 (1) 2 (2)
CHICKEN (roast) 200 25 (1) 2 (2)
CHICKEN (TURNSPIT) 3/4 25 (1) TURNSPIT (4)
POUND CAKE 175 45 to 50 3 (3)
QUICHE LORRAINE 200 25 1 or 2 (3)
SHORTBREAD 175 15 to 18 3
SOUFFLE (cheese) 175 35 to 40 2 (2)
FRUIT TART 225 35 to 40 1 or 2 (3)
STUFFED TOMATOES 225 35 to 45 1 (2)
VEAL (roast) 200 40 (1) 1 (2)
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