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Using the “Fast Cooking” Mode
Functional, fast and practical for those of you who use
frozen or pre-cooked food along with other food items.
You will find useful suggestions in the “Cooking Chart” .
Using the Grill
The “7 Chefs” oven offers you several different grilling
modes.
Use the @ “grill” mode, placing the food in the centre of
the grill pan (situated on the 3rd or 4th shelf from the bot-
tom), because only the central part of the top heating ele-
ment is turned on.
To catch any fat and/or grease that may drip from the shelf,
place the baking tray provided on the first shelf from the
bottom.
When using this mode, we recommend you set the tem-
perature control to the highest setting. Lower temperatures
can also be set, simply by setting the temperature control
to the temperature required.
In models fitted with a rotisserie, you can use the spit kit
provided when using the “grill” mode. In this case, cook
with the oven door shut, placing the spit kit on the third
oven shelf from the bottom and the dripping pan on the
bottom shelf to collect any sauce and /or dripping fat.
Setting
A “Gratin”, is extremely useful for grilling foods
rapidly, as the distribution of heat makes it possible not
only to brown the surface, but also to cook the bottom
part.
Moreover, it can also be used for browning foods at the
end of the cooking process, such as adding that gratin
finish to pasta bakes.
When using this mode, place the shelf on the 2nd or 3rd
shelf position from the bottom (see cooking table) then, to
prevent fat and grease from dripping onto the bottom of
the oven and thus smoke from forming, place a baking
tray on the 1st shelf position from the bottom.
Important: always cook in “Gratin” mode with the oven
door shut. This will allow you both to obtain excellent re-
sults and to save on energy (approximately 10%).
When using this mode, we advise you to set the tempera-
ture control to 200°C, as it is the most efficient way to use
the grill, which is based on the use of infrared rays. How-
ever, this does not mean you cannot use lower tempera-
tures, simply by adjusting the temperature control to the
desired temperature.
The oven offers a wide range of alternatives which allows
you to cook any type of food in the best possible way.
With time you will learn to make the best use of this
versatile cooking appliance and the following are only a
guide, which may be varied according to your own personal
taste.
Cooking on More Than One Shelf
If you have to cook food on several shelves, use either the
“pastry” mode K or the > “Multi-cooking” mode, as
these are the only modes that allow you to do so.
When cooking delicate food on more than one shelf, use
the “pastry” mode, K which allows you to cook on 3
shelves at the same time (the 1st, 3rd and 5th from the
bottom). Some examples are included in the “Cooking
Chart”.
When cooking other food on several shelves, use the
“Multi-cooking” mode > keeping the following sugges-
tions in mind:
• The oven is fitted with 5 shelves. During fan assisted
cooking, use two of the three central shelves; the low-
est and highest shelves receive the hot air directly and
therefore delicate foodstuffs could be burnt on these
shelves.
• As a general rule, use the 2nd and 4th shelf from the
bottom, placing the foodstuffs that require greater heat
on the 2nd shelf from the bottom. For example, when
cooking meat roasts together with other food, place
the roast on the 2nd shelf position from the bottom
and the more delicate food on the 4th shelf position
from the bottom.
• When cooking food that require differing times and
temperatures, set a temperature that is somewhere
between the two temperatures required, place the more
delicate food on the 4th shelf position from the bottom
and take the food requiring less time out of the oven
first.
• Use the baking tray on the lower shelf position and the
shelf on the upper;
Cooking Advice