Hotpoint SX 1049L C 0 X Mode d'emploi télécharger pdf (Page 9)

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This helps prevent food from burning on the surface and allows the heat to

penetrate right into the food. Always cook in this mode with the oven door

closed (see “Practical cooking advice”).

ROAST mode

The top and circular heating elements switch on and the fan begins to

operate. This combination of features increases the effectiveness of the

unidirectional thermal radiation provided by the heating elements through the

forced circulation of the air throughout the oven. This helps prevent food from

burning on the surface and allows the heat to penetrate right into the food.

Always cook in this mode with the oven door closed.

FISH mode

The top and circular heating elements switch on and the fan begins to operate.

This combination is ideal for cooking sh dishes gently.

PIZZA mode

The top and circular heating elements switch on and the fan begins to operate.

This combination heats the oven rapidly. If you use more than one rack at a

time, switch the position of the dishes halfway through the cooking process.

PROVING mode

The circular heating element will come on and the fan will operate during the

preheating stage only. The oven temperature is ideal for activating the rising

process. Always cook in this mode with the oven door closed.

PASTRY mode

The rear heating element and the fan are switched on, thus guaranteeing the

distribution of heat in a delicate and uniform manner throughout the entire

oven. This mode is ideal for baking temperature sensitive foods (such as

cakes, which need to rise).

PASTEURISATION mode

This cooking mode is suitable for fruit, vegetables, etc...

Small containers may be positioned on 2 levels (dripping pan on the 1st shelf

and rack on the 3rd shelf). Let the containers cool inside the oven. Place the

food inside the oven while it is still cold.

SLOW COOK MEAT/FISH/VEGETABLES modes

This type of cooking mode, used for years by industry professionals, enables

food (meat, sh, fruit and vegetables) to be cooked at very low temperatures

(75, 85 and 110°C), thereby guaranteeing a perfect level of cooking and

enhancing the taste as much as possible.

The value of these advantages should not be underestimated:

• as the cooking temperatures are very low (in general they are lower than

the temperature required for evaporation), the dispersion of cooking sauces

due to evaporation is substantially reduced and the food becomes softer;

• when cooking meat, the muscle bres contract less than they would during

a classic cooking cycle. The result is a more tender meat which does not

need to be rested after it is cooked. Meat should be browned before it is

placed in the oven.

Cooking foods which have been vacuum-packed at low temperatures, a

technique used for over 30 years by the most prestigious chefs, brings many

advantages:

• culinary: avours are concentrated and the taste, softness and tenderness

of the food are maintained;

• hygienic: provided that hygiene regulations are respected, this type of

cooking protects the food from the harmful effects of oxygen, thus ensuring

that the dishes may be stored for longer in the refrigerator;

• organisational: thanks to the longer storage period, dishes may be prepared

well in advance;

• diet-related: this type of cooking limits the amount of fatty substances used

and therefore means that the food is lighter and easier to digest;

• nancial: the food shrinks less so there is more of the product left after it

has been cooked.

To use this technique, you must use a vacuum-packing machine and the

appropriate bags. Follow the instructions supplied relating to vacuum-packing

food carefully.

The vacuum-packing technique may also be used for raw products (fruit,

vegetables, etc.) as well as pre-cooked products (traditional cooking).

DEFROSTNG mode

The fan at the bottom of the oven circulates room-temperature air around the

food. This mode is suitable for defrosting any type of food, especially delicate

items that should not be heated, for example: ice-cream cakes or cakes made

with custard, cream or fruit.

ECO mode

TThe back heating element is turned on and the fan starts working, ensuring

a smooth and uniform heat level inside the oven.

This programme is indicated for slow cooking of any type of food with

temperatures which can be set up to a maximum of 200°C; the programme

is also suitable for heating food and to complete the cooking process.

The programme is particularly suitable for the slow cooking of meat and sh,

as it allows you to have softer meat and save energy at the same time. For a

better energy effectiveness, when the product is turned on, the light stays on

only for 30 seconds; in order to turn the light back on, please press the

icon.

Automatic cooking modes

! The temperature and cooking duration are pre-set , guaranteeing a

perfect result every time - automatically. These values are set using the

C.O.P.® (Programmed Optimal Cooking) system. The cooking cycle stops

automatically and the oven indicates when the dish is cooked. You may start

cooking whether the oven has been preheated or not. The cooking duration

can be customised according to personal tastes, modifying it by ±5/10 minutes

depending on the selected programme. If the value is modied before cooking

begins, it is stored in the appliance memory and suggested again when that

cooking mode is next used. If the temperature inside the oven is higher than

the suggested value for the selected mode, the text “OVEN TOO HOT”

appears on the display and it will not be possible to begin cooking; wait for

the oven to cool.

The icon representing the selected mode and the icon representing the

recommended shelf position appear on the display alternately.

! When the cooking stage has been reached, the oven buzzer sounds.

! Do not open the oven door as this will disrupt the cooking time and

temperature.

BREAD mode

Use this function to bake bread. To obtain the best results, we recommend

that you carefully observe the instructions below:

• Follow the recipe.

• Do not exceed the maximum weight of the dripping pan.

• Remember to pour 50 g (0,5 dl) of cold water into the baking tray in

position 5.

• The dough must be left to rise at room temperature for 1 – 1 ½ hours

(depending on the room temperature) or until the dough has doubled in

size.

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Hotpoint SX 1049L C 0 X Mode d'emploi Page 9

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