Candy 2D 964 X - Manual (Page 13)

Our range includes many different styles and colours. To find the technical specifications and functions of the model which
you have bought, study the diagrams below.
OPERATING INSTRUCTIONS
12 GB
* Tested in accordance with the CENELEC EN 50304.
** Tested in accordance with the CENELEC EN 50304
used for definition of energy class.
Thermostat dial Function dial
FAN ASSISTED GRILL: use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the
oven. Preheating is necessary for red meats but not for white meats. Ideal
for cooking thick food items, whole pieces such as roast pork, poultry, etc.
Place the food to be grilled directly on the shelf centrally, at the middle level.
Slide the drip tray under the shelf to collect the juices. Make sure that the
food is not too close to the grill. Turn the food over halfway through cooking.
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature.
Five minutes preheating is required to get the elements red-hot. Success is
guaranteed for grills, kebabs and au 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.
ROTISSERIE : 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. Ideal for rediscovering the taste of
traditional roast.
No preheating is required for turnspit cooking.
Pyrolysis
P
Function
dial
Function
60 ÷ MAX
60 ÷ MAX
60 ÷ MAX
220 ÷ 275°C
60 ÷ MAX
220 ÷ 275°C
Thermostat
dial
Turns on the oven light
This will automatically activate the cooling fan (on fan cooled models only)
DEFROST
The cooking fan runs to circulate the air inside the oven. Ideal for defrosting
before cooking.
CONVENTIONAL COOKING
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 beef, leg of lamb, game, bread, foilwrapped food
(papillotes), flaky pastry. Place the food and its dish on a shelf in mid position.
LOWER ELEMENT:
Using the lower element. Ideal for cooking all pastry based dishes. This allows
you to cook dry tart pastry without over cooking the fruit filling. Use this for
flans, quiches, tarts, pâté and any cooking that needs more heat and radiation
from below.
FAN COOKING
Both top and bottom heating elements are used with the fan circulating the
air inside the oven. We recommend you use this method for poultry,
pastries, fish and vegetables. Heat 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. Allow about ten minutes extra when cooking foods at the same time.