Candy FO 2D 468 X - Manual (Page 15)

15
The cooking methods suggested in manual mode are set out in
the table below. A temperature is also suggested for each
cooking method. This can be modified within a pre-determined
range.
In this mode the oven is on standby, only the time of day appears
on the display.
1- Turn the function selector knob to the "Manual" position.
2- Turn the central button in the appropriate direction for the required
cooking method. See the table above.
Confirm your selection by pressing the central button.
... The cooking method is now set.
The heating elements in operation for the selected cooking
method are displayed.
3- The appropriate temperature according to the cooking method
selected is displayed. It can be modified within a pre-determined range
- see the table above.
To modify the temperature setting, turn the central button and
confirm the setting by pressing the same button.
... the temperature display is fixed but can be modified during
the cooking cycle.
The oven will start cooking in "Manual" mode and will start to heat
up.
The indicator light flashes until the selected temperature
has been reached. An audible signal sounds at the end of
this operation.
4- A cooking time and an end of cooking time can be programmed by
turning the programme selector knob to "cooking time" or "end of
cooking time".
The "cooking time" or "end of cooking time" display starts flashing.
Using the central button, modify the settings as required and confirm.
When you have done this, do not forget to turn the programme selector
knob back to STOP to confirm the new setting.
For more details about programming, refer to the chapter entitled
PROGRAMMING.
5- At the end of the cooking cycle, turn the function selector knob
back to STOP.
THE MANUAL MODE
- ALL COOKING SHOULD BE CARRIED OUT WITH THE DOOR
CLOSED -
• NATURAL CONVECTION -
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, game, bread or foil wrapped foods.
• FAN ASSISTED COOKING -
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 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.
• BOTTOM HEAT -
Using the lower element. Ideal for cooking all pastry based dishes. Use
this for flans, quiches, tarts, pâté and any cooking that needs more heat
and radiation from below.
• BOTTOM HEAT + FAN -
The combination of the bottom heating element and fan is ideal for fruit
flans, tarts, quiches and pastries. It prevents food from becoming too dry
and encourages bread dough to rise. Place the shelf in the bottom posi-
tion in the oven.
• FAN COOKING - Both top and bottom heating elements are used in
conjunction with the circular heating element, which circulates hot air
throughout the oven. Its definition is the same as that of the Fan Cooking
method.
• GRILL -
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 be placed at some
distance from the grill element, the 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.
• GRILL + FAN -
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 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.
NATURAL CONVECTION 200°C 50 to 240°C
FAN ASSISTED COOKING 200°C 50 to 230°C
BOTTOM HEAT 160°C 50 to 220°C
BOTTOM HEAT + FAN 160°C 50 to 220°C
FAN COOKING 180°C 50 to 230°C
GRILL 50% 25 to 75%
GRILL + FAN 190°C 50 to 200°C
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