Cooking Modes - Hoover H-OVEN 500 LITE User Instructions

3.2 Cooking Modes

T °C
Function
default
Dial
40
60
*
180
210
*
220
210
200
L3
ECO
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class
T °C
range
LAMP: Turns on the oven light.
DEFROST: When the dial is set to this position. The fan circulates air at room
temperature around the frozen food so that it defrosts in a few minutes
40 ÷ 40
without the protein content of the food being changed or altered.
KEEP WARM: This is recommended to reheat precooked foodstuff, positioning
the shelf on the second level from top, or to defrost bread pizza or pastry by
60 ÷ 60
positioning the shelf on the lower level. The temperature is preset in 60°C
constant, no regulation is possible.
MULTI-LEVEL: We recommend you use this method for poultry, pastries, fish
and vegetables. Heat penetrates into the food better and both the cooking and
50 ÷ 240
preheating times are reduced. You can cook different foods at the same time
with or without the same preparation in one or more positions. This cooking
method gives even heat distribution and the smells are not mixed.
50 ÷ 240
Allow about ten minutes extra when cooking foods at the same time.
CONVENTIONAL: Both top and bottom heating elements are used. Preheat
the oven for about ten minutes. This method is ideal for all traditional roasting
50 ÷ 280
and baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil
wrapped food (papillotes), flaky pastry. Place the food and its dish on a shelf in
mid position.
BOTTOM HEATING + FAN: The bottom heating element is used with the fan
circulating the air inside the oven. This method is ideal for juicy fruit flans, tarts,
quiches and pâté. It prevents food from drying and encourages rising in cakes,
50 ÷ 230
bread dough and other bottom-cooked food. Place the shelf in the bottom
position.
GRILL + FAN : use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven.
Preheating is necessary for red meats but not for white meats. Ideal for
150 ÷ 220 cooking thick food items, whole pieces such as roast pork, poultry, etc. Place
the food to be grilled directly on the shelf centrally, at the middle level. Slide
the drip tray under the shelf to collect the juices. Make sure that the food is not
too close to the grill. Turn the food over halfway through cooking.
GRILL (Depends on the oven model): use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature.
Five minutes preheating is required to get the elements red-hot. Success is
guaranteed for grills, kebabs and gratin dishes. White meats should be put at a
L1 ÷ L5
distance from the grill; the cooking time is longer, but the meat will be tastier.
You can put red meats and fish fillets on the shelf with the drip tray
underneath. The oven has two grill positions:
Grill: 2140 W
PYROLYSIS
ECO÷SUPER
Function
Barbecue: 3340 W
EN 11