Hotpoint SX1046S L P 0 X Mode d'emploi télécharger pdf (Page 9)

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Modes

! In order to guarantee wonderfully soft and crunchy foodstuffs, the oven

releases – in the form of water vapour - the humidity naturally withheld in

the food itself. In this way, optimal cooking results can be achieved for all

types of food.

!Everytimetheovenisswitchedon,itsuggeststherstmanualcookingmode.

! If the door is not shut properly, the text “DOOR OPEN” will appear on the

display. Make sure the door is shut properly to achieve optimal cooking results.

Manual cooking modes

!Allcookingmodeshaveadefaultcookingtemperaturewhichmaybeadjusted

manually to a value between 40°C and 250°C as desired. In the GRILL mode,

the default power level value is indicated as a percentage (%) and may also

be adjusted manually.Any temperature adjustments will be stored in the

appliance memory and suggested again the next time this mode is used.

If the selected temperature is lower than the temperature inside the oven,

the text “OVEN TOO HOT” appears on the display. However, it will still be

possible to start cooking.

If cooking is started without a duration being set, the display will show the

elapsed time.

MULTILEVEL mode

All heating elements and the fan are activated. Since the heat remains constant

throughout the oven, the air cooks and browns food in a uniform manner. A

maximum of 3 racks may be used at the same time.

GRILL mode

By pressing the

button, the different power levels which may be set will

appearonthedisplay;theserangebetween50%and100%.Thehighand

direct temperature of the grill is recommended for food which requires a high

surface temperature. Always cook in this mode with the oven door closed

(see “Practical cooking advice”).

FAN GRILLING mode

The top heating element and the rotisserie spit (where present) are activated and

the fan begins to operate. During part of the cycle the circular heating element

is also activated. 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 (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).

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Hotpoint SX1046S L P 0 X Mode d'emploi Page 9

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