Bauknecht ELIE 8160 Benutzerhandbuch Seite 30

OVEN FUNCTION DESCRIPTION TABLE
OFF
LAMP
DEFROST
KEEP WARM
RISING
SLOW COOKING
MEAT
SLOW COOKING
FISH
CONVENTIONAL
CONVECTION BAKE
FORCED AIR
MAXI COOKING
GRILL
TURBOGRILL
SETTINGS
BREAD/PIZZA
FAST PREHEATING
FUNCTIONS KNOB
To stop cooking and switch off the oven.
To switch the oven interior light on/off.
To speed up defrosting of food. Place food on the middle shelf. Leave food in its packaging in
order to prevent it from drying out on the outside.
For keeping just-cooked food hot and crisp (e.g: meat, fried food or flans). Place food on the
middle shelf. The function will not activate if the temperature in the oven is above 65°.
For optimal rising of sweet or savoury dough. To safeguard the quality of proving, the function
will not activate if the temperature in the oven is above 40°C. Place the dough on the 2nd shelf.
The oven does not have to be preheated.
For slow cooking of meat at 90°C. This function offers slow cooking which ensures the food
remains tender and succulent. For roast joints, brown in the pan first in order to seal in the
meat's natural juices. Cooking times range from 4 hours for 1 Kg joints to 6-7 hours for 3 kg
joints. For optimum results, avoid opening the oven door during cooking and use a cooking
thermometer to check the core temperature of the meat.
To cook fish gently at 85°C. This function offers slow cooking which ensures the food remains
tender and succulent. Thanks to the low temperature, the food does not brown on the outside
and the end result is similar to steam cooking. Cooking times range from 2 hours for 300g. fish.
to 4-5 hours for 3 kg fish. For optimum results, keep oven door openings to a minimum during
cooking in order to avoid heat dispersion.
To cook any kind of dish on one shelf only. Use the 2nd shelf. Preheat the oven before placing
food inside.
To cook meat and pies with liquid filling (savoury or sweet) on a single shelf. Use the 3rd shelf.
Preheat the oven before cooking.
To cook a variety of food requiring the same cooking temperature on two shelves at the same
time(e.g: fish, vegetables, cakes). This function can be used to cook different foods without
odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only.
To cook on two shelves, use the 1st and 3rd shelves after preheating the oven.
To cook large joints of meat (above 2.5 kg). Use the 1st or 2nd shelf, depending on the size of
the joint. The oven does not have to be preheated. It is advisable to turn the meat over during
cooking for more even browning. It is best to baste the meat every now and again to avoid it
drying out.
To grill steak, kebabs and sausages; to cook vegetables au gratin and toast bread. Place food on
the 4th shelf. When grilling meat, use the drip tray to collect the cooking juices. Position it on
the 3rd shelf, adding approx. half a litre of water. The oven does not have to be preheated.
During cooking the oven door must remain closed.
To roast large joints of meat (legs, roast beef, chickens). Position the food on the middle shelves.
Use the drip tray to collect the cooking juices. Position it on the 1st/2nd shelf, adding approx.
half a litre of water. The oven does not have to be preheated. During cooking the oven door
must remain closed. With this function you can also use the rotisserie, if provided.
To set the display (time, brightness, buzzer volume, energy saving).
To bake different types and sizes of pizza and bread. This function contains two programmes
with predefined settings. Simply indicate the values required (temperature and time) and the
oven will manage the cooking cycle automatically. Place the dough on the 2nd shelf after
preheating the oven.
To preheat the oven rapidly.
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