Cooking Modes - Candy FCDP818VX Bedienungsanleitung

3.2 Cooking Modes

Function Dial
Off
Bottom+Top
*
Bottom+Top
+Fans
Circular Heating
Element +Fans
Bottom
Bottom+Fans
Grill
Grill+Fans
*
Grill+Turnspit
Grill+Turnspit
+Fans
Defrost
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
Pre-set
tempe-
rature °C
-
Both top and bottom heating elements are in use. This method is ideal for all
traditional roasting and baking.When cooking red meat, roast beef, leg of lamb,
220
game, bread or foil wrapped foods.
Both top and bottom heating elements are used in conjunction with the fan, which
circulates hot air throughout the oven.We recommend this method for poultry,
pastries, fish and vegetables. By using this method better heat penetration is
achieved and cooking and preheating times are also reduced. The fan cooking
210
option allows you to cook different foods together at different positions in the oven
all at the same time, providing even heat distribution but without the risk of
mingling tastes and smells. When cooking different foods at the same time allow a
further 10 minutes.
Air that has been heated is blown by the fan onto the different levels. It is ideal for
180
cooking different types of food at the same time (e.g. meat and fish) without mixing
tastes and smell. It cooks very gently and is ideal for sponge cakes, pasties, etc.
Using the lower element. Ideal for cooking all pastry based dishes. Use this for flans,
160
quiches, tarts, pâté and any cooking that needs more heat from below.
The combination of the bottom heating element and fan is ideal for fruit flans, tarts,
210
quiches and pastries. It prevents food from becoming too dry and encourages
bread dough to rise. Place the shelf in the bottom position in the oven.
Using the top heating element. Success is guaranteed for mixed grills, kebabs and
gratin dishes. The grill should be pre-heated to a high temperature for 5 minutes.
White meats should always beplaced at some distance from the grill element, the
L3
cooking time is slightly longer but the meat will be more succulent. Red meat and
fish fillets can be placed directly onto the shelf with the drip tray placed beneath on
lower shelf position.
The top heating element is used in conjunction with the fan which circulates the
hot air around the oven. Pre heating is recommended for red meats but is not
necessary for white meats. Grilling is ideal for cooking thicker food items such as
pork or poultry. Food to be grilled should be placed directly at the centre of the
200
middle shelf. By sliding the drip tray underneath the shelf it will ensure that any
juices are collected. For best results always make sure that the food is not too close
to the grill element and turn the food over half way through the cooking time.
Use the turnspit with the door closed.
The top heating element is used with the turnspit rotating the food to be cooked.
The heating temperature can be adjusted as required. The turnspit is best used
L5
for medium-sized items.
Ideal for rediscovering the taste of traditional roast. No preheating is required for
turnspit cooking.
The advantage of using the top oven element at the same time as the fan and
rotisserie is that the food is evenly cooked, preventing it from becoming dry and
tasteless. The rotisserie is programmed to continue rotating for approximately five
220
minutes after cooking, making full use of the residual oven heat.No preheating is
required for rotisserie cooking.
When the dial is set to this position. The fan circulates hot air around the frozen food
so that it defrosts in a few minutes without the protein content of the food being
40
changed or altered.
The temperature is preset in 40°C constant, no regulation is possible.
Function
(Depends on to the oven model)
GB 12