Candy CFSX518/4U Bedienungsanleitung Seite 7

3.2 Cooking Modes
T °C
Function
Suggested
Dial
180
210
180
*
190
190
210
*
220
230
230
220
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class
T °C
range
LAMP: Turns on the oven light.
DEFROST: When the dial is set to this position. The fan circulates air at room temperature around
the frozen food so that it defrosts in a few minutes without the protein content of the food being
changed or altered.
MULTI-LEVEL: We recommend you use this method for poultry, pastries, fish and vegetables. Heat
50 ÷ MAX
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.
50 ÷ MAX
Allow about ten minutes extra when cooking foods at the same time.
MULTI-LEVEL + STEAM : The hot air is distributed to different shelves, making this function ideal
for cooking different types of food at the same time, without ever mixing flavours and smells. By
pressing the STEAM button, the steam option works with traditional heat, thus ensuring the best
50 ÷ MAX
taste and texture for your dishes and perfect leavening.
This mode is suitable for cooking puff pastries, yeast-based deserts, bread and pizza, roasted meat,
and fish.
COOK LIGHT: This function allows to cook in a healthier way, by reducing the amount of fat or oil
50 ÷ MAX required. The combination of heating elements with a pulsating cycle of air ensures a perfect baking
result.
COOK LIGHT + STEAM: Use the upper ventilation and heater at the same time to perfectly cook
50 ÷ MAX large portions of food. This mode is especially suitable for roasting crispy dishes such as meat,
poultry, or fish.
BOTTOM HEATING + FAN: The bottom heating element is used with the fan circulating the air
inside the oven. This method is ideal for juicy fruit flans, tarts, quiches and pâté.
50 ÷ MAX It prevents food from drying and encourages rising in cakes, bread dough and other bottom-cooked
food.
Place the shelf in the bottom position.
CONVENTIONAL: 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
50 ÷ MAX
beef, leg of lamb, game, bread, foil wrapped food (papillotes), flaky pastry. Place the food and its
dish on a shelf in mid position.
GRILL : use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minutes preheating
50 ÷ MAX is required to get the elements red-hot. Success is guaranteed for grills, kebabs and 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.
GRILL + STEAM: We recommend using the heat resulting from the upper heating system and hot
steam to make dishes that are gratinated on the surface and keep their elasticity and juices intact.
50 ÷ MAX
You can also use it to immediately brown the surface of undercooked food (rare meat) or fish served
raw in the centre.
PIZZA - With this function hot air circulated in the oven to ensure perfect result for dishes such as
50 ÷ MAX
pizza or cake.
Function (Depends on the oven model)
EN 07