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The Cooking Modes

in your Cooker

Your new cooker 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

particular 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.

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.

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.

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Hotpoint HUE62G Mode d'emploi Page 8

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