Stimmen - 2, Durchschnittliche Bewertung: 3.5 ( )

Hersteller: Hotpoint-Ariston Dateigröße: 2.98 mb Dateiname: Unterrichtssprache:

Excessive direct heat can burn temperature sensitive foods. F"7! GRATIN mode The top heating element as well as the fan and the rotisserie (where present) come on. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. Always cook in this mode with the oven door closed. PIZZA mode The bottom and circular heating elements, as well as the fan, will come on. This combination heats the oven rapidly by producing a considerable amount of heat, particularly from the bottom element. If you use more than one rack simultaneously, switch the position of the dishes halfway through the cooking process. ! In the BARBECUE and GRATIN cooking modes, place the dripping pan in position 1 to collect cooking residues (fat and/or grease). MULTI-COOKING • Use position 2 and 4, placing the food that requires more heat on 2. • Place the dripping pan on the bottom and the rack on top. BARBECUE • Insert the rack in position 3 or 4. Place the food in the centre of the rack. • We recommend that you set the maximum power level. The top heating element is regulated by a thermostat and may not always be on. 18 H Hotpoint ARISTON PIZZA MODE GB • Use a light aluminium pizza pan. Place it on the rack provided. For a crispy crust, do not use the dripping pan (prevents crust from forming by extending cooking time). • If the pizza has a lot of toppings, we recommend adding the mozzarella cheese on top of the pizza halfway through the cooking process. Cooking advice table Cooking modes Foods >H ^ » TO I £ Rack position Pre-heating time (min) Recommended temperature Cooking time (minutes) Convection Duck i 3 i5 200 65-75 Oven Roast veal or beef i 3 i5 200 70-75 Pork roast i 3 i5 200 70-80 Biscuits (short pastry) - 3 i5 180 i5-20 Tarts i 3 i5 180 30-35 Multi-cooking Pizza (on 2 racks) i 2 and 4 i5 230 i5-20 Lasagne i 3 i0 180 30-35 Lamb i 2 i0 180 40-45 Roast chicken + potatoes i+i 2 and 4 i5 200 60-70 Mackerel i 2 i0 180 30-35 Plum cake i 2 i0 170 40-50 Cream puffs (on 2 racks) 0.5 2 and 4 i0 190 20-25 Biscuits (on 2 racks) 0.5 2 and 4 i0 180 i0-i5 Sponge cake (on 1 rack) 0.5 2 i0 170 i5-20 Sponge cake (on 2 racks) i 2 and 4 i0 170 20-25 Savoury pies i.5 3 i5 200 25-30 Barbecue Soles and cuttlefish i 4 5 MAX 8-i0 Squid and prawn kebabs i 4 5 MAX 6-8 Cod filet i 4 5 MAX i0 Grilled vegetables i 3 or 4 5 MAX i0-i5 Veal steak i 4 5 MAX i5-20 Cutlets i 4 5 MAX i5-20 Hamburgers i 4 5 MAX 7-i0 Mackerels i 4 5 MAX i5-20 Toasted sandwiches n.° 4 4 5 MAX 2-3 With rotisserie (where present) Veal on the spit i.0 - - 100% 80-90 Chicken on the spit i.5 - - 100% 70-80 Lamb on the spit i.0 - - 100% 70-80 Gratin Grilled chicken i.5 2 i0 200 55-60 Cuttlefish i.5 2 i0 200 30-35 With rotisseri...

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