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7
The Cooking Modes
in your Oven
Your new appliance is equipped with a number of
different cooking modes:
Conventional Heating (Top Oven)
- with upper and lower heat. This system is particularly
suitable for roasting and baking on one shelf only.
Variable Grilling (Top Oven)
- the oven can also be used for conventional grilling
with a full or half width fully controllable grill.
Note: The Top Oven door should be open when
grilling.
Fan Oven (Main Oven)
- the fan oven operates by constantly blowing heated
air, from an element wrapped around the fan, into the
oven. This gives improved efficiency and in general,
enables the use of lower temperatures for cooking. It
also means that there is less need to be particolar
about shelf positions and that you can bake at more
than one level simultaneously (Batch Baking).
Traditional (Main Oven)
- the upper and rear heating elements are switched on
in this position. The traditional oven brings an
outstanding level of temperature distribution and
reduced consumption. In traditional cooking use only
one rack to ensure good heat distribution. By using the
various shelf positions available you can balance the
quantity of heat between the upper and lower part. If
cooking requires more heat from below or above, use
the lower or higher shelves respectively.
Roast Meat (Main Oven)
- specially created for cooking joints of meat. This
mode raises the temperature in the oven to a very high
heat for the first part of the cooking cycle, to seal the
outside of the joint and retain the juices of the meat
throughout cooking. After this the temperature is
reduced to the set temperature using each heating
element in turn to guarantee a homogeneous
temperature for the cooking period. A temperature is
suggested on this mode but this can be altered using
the '+/-' control knob.
Roast Chicken (Main Oven)
- specially created for cooking excellent roast poultry.
This mode can be used to roast chickens, duck,
turkey and other poultry to perfection.
Each heating element is used in the cycle to guarantee
a homogeneous temperature within the oven. A
temperature is suggested on this mode but this can
be altered using the '+/-' control knob.
Fish (Main Oven)
- this mode provides gently pulsing top and rear heat
to lightly poach fish dishes without overcooking or
drying out. A temperature is suggested on this mode
but this can be altered using the '+/-' control knob.
Rising (Main Oven)
- this mode heats and holds the oven at 40°C. It is
ideal for proving bread and yeast based dough
mixtures. When this mode is selected a cooking
duration of 14 minutes is automatically set, this can be
altered by pressing the 'time/mode' button until the
cooking duration icon flashes. Then use the '+/-'
control knob to adjust the cooking duration.
Bread cycle - Auto
- this mode is fully automatic and lasts for 1 hour.
When this mode is selected the time and temperature
cannot be adjusted. It is suitable for baking bread
weighing up to 1.5kg, either in a tin or on a baking
tray. This mode includes a proving cycle and a baking
cycle. If an initial proving cycle is needed this can be
done using the RISE mode (8). Some recipe ideas are
included in the recipe book supplied with the cooker.
Cake cycle - Auto
- this mode is fully automatic and lasts for 1 hour.
When this mode is selected the time and temperature
cannot be adjusted. It is suitable for baking sponge
based cakes that take between 30 minutes and 1 hour
to cook. Some recipe ideas are included in the recipe
book supplied with the cooker.
Lower Temperature (Main Oven) - Model
AHP67 only
- this mode heats and holds the oven at 65°C. It is
ideal for proving bread and yeast based dough
mixtures. It also can be used for warming plates and
for keeping food warm that has already been cooked.
When this mode is selected a cooking duration of 14
minutes is automatically set, this can be altered by
pressing the 'time/mode' button until the cooking
duration icon flashes. Then use the '+/-' control knob to
adjust the cooking duration.