Candy FS 828 ZEN - Manual (Page 15)

THE MANUAL MODE
14 GB
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 and the indicator becomes stable.
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 temperature indicator light flashes again at the end of the
cooking time. It will stay on after the oven has been switched off
and will not go off until the internal temperature of the oven has
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 position 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%
L2
25%-50%- 75%
L1 - L2 - L3
GRILL + FAN 190°C 50 to 200°C
M
A
N
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A
L
oven has gone down to a sufficiently low level.