Modes,13; Manual Cooking Modes - Ariston FK 1041 L X S Operating Instructions Manual

Modes
! In order to guarantee wonderfully soft and crunchy fo-
odstuffs, 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 first
manual cooking mode.

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 (270°C for GRILL mode). 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
The top heating element and the rotisserie spit (where
present) are activated. 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
fish 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, 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;
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