Progress PBN 1310 User Manual page 9

Hot air
- Food is cooked by hot air, which is
evenly distributed in the oven's interior by
a fan on the oven's back wall.
- The heat reaches all areas of the oven
quickly and evenly. This means that you
can simultaneously bake, roast and
braise different foods on several levels.
Hot air cooking quickly removes
moisture; the dry oven air prevents the
different aromas and odours from one
food transferring to another.
- The possibility of cooking on several
levels means that you can cook different
dishes at the same time and up to three
cake tins or mini pizzas for consumption
or freezing.
- Naturally you can also use the oven with
only one shelf. In this case you should use
the lowest shelf so that you can better
keep the oven mechanism in sight.
- Additionally the oven is especially
suitable for sterilising canned goods,
cooking -homemade jams and for drying
mushrooms and fruit.
Grilling
- Most foods should be placed on the rack
in the grill pan in order to enable maxi-
mum air circulation and so the food
does not lie in fat and its own juices.
Fish, liver and kidneys can be placed
directly in the grill pan if required.
- The foods should be as dry as possible
before they are grilled in order to avoid
splatter. Brush lean meat or fish lightly
with oil or melted butter so that the food
remains succulent whilst cooking.
- Accompanying vegetables such as
tomatoes and mushrooms can be
placed in the grill when cooking meat.
- Bread should
uppermost shelf.
- The food to be grilled should be turned
from time to time.
be grilled on
Using the grill
The grill causes direct heat to gather
quickly in the middle of the grill pan. For best
results, grill food in small quantities. Energy
can also be saved in this way.
1. Turn the oven control in order to turn on
the oven
2. Turn the temperature control to the
temperature you want.
3. Choose the suitable shelf for the grill pan
and grill according to whether or not the
food to be grilled is thick or thin. Follow
the instructions for grilling.
The grill element is controlled by the
thermostat. During the grilling process the
grill intermittently switches itself on and off
in order to avoid overheating.
Bottom oven element
This function is especially useful when
blind-baking pastry. It can also be used for
quiches or pies which have to have the
pastry base baked through first.
The temperature controller's lamp
lights up until the correct temperature
is reached. It then cycles on and off to
indicate that the temperature is being
maintained.
Top and bottom oven element
- The heat is best distributed around the
middle shelf height. If the underside of the
food should be more strongly browned,
simply use a lower shelf height. If you
want the top to brown more intensely,
place the shelf in a higher position.
- The material and finish of the baking tray
and dishes used affect base browning.
Enamelled, dark, heavy or uncoated
moulds and cooking appliances enable
the
stronger browning on the underside,
whilst moulds made of glass or glazed
aluminium or polished steel trays reflect
the heat and therefore only permit
moderate browning.
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