Cooking Modes - Hotpoint SX1046LPX Service Information

Indesit Company
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, fish, 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 fibres 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: flavours 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;
• financial: the food shrinks less so there is more of the product left after it has been cooked.
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