Advertisement
The various functions included in the cooker are selected
by operating the control devices located on the cooker
control panel.
Attention: The first time you use the oven we recommend
that you set the thermostat on the highest setting and leave
the oven on for about a half of an hour with nothing in it.
Then, open the oven door and let the room air. The odour
that is often detected during this initial use is due to the
evaporation of substances used to protect the oven dur-
ing storage and until it is installed.
Attention: Only use the bottom shelf of the oven when
using the rotisserie to cook (where present). For all other
types of cooking, never use the bottom shelf and never
place anything on the bottom of the oven when it is in
operation because this could damage the enamel. Always
place your cookware (dishes, aluminium foil, etc. etc.) on
the grate provided with the appliance inserted especially
along the oven guides.
The Oven Control Knobs
The 7 Cuochi oven combines the advantages of tradi-
tional convection ovens with those of the more modern
forced air ventilation models. It is an extremely versatile
appliance that allows you to easily and safely choose
between 7 different cooking modes. The various features
offered by the "7 Cuochi" oven are selected by means of
the knobs located on the control panel:
G - selector knob (identified by the
H - thermostat knob (identified by the
When the selector knob is on any other setting than that
identified by the "•", symbol, the oven light turns on. The
setting identified by the
turn the oven light on without having any of the oven heat-
ing elements on.
1. Convection Mode
- Position of the "G" knob:
- Position of the "H" knob: between 50°C and Max
On this setting, the light comes on and the top and bottom
heating elements are activated. This is the classic, tradi-
tional type oven which Ariston has perfected, with excep-
tional heat distribution and reduced energy consumption.
The convection oven is still unequalled when it comes to
cooking dishes made up of several ingredients, e.g. cab-
bage with ribs, stews, etc. Excellent results are achieved
when preparing meat-based dishes as well (braised meats,
stew, goulash, wild game, ham etc.) which need to cook
slowly and require basting or the addition of liquid. It still
remains the best system for cooking pastries and fruit in
general. When cooking in convection mode, only use one
dripping-pan or cooking rack at a time, otherwise the heat
distribution will be uneven. Select from among the various
rack heights based on whether the dish needs more or
less heat from the top or bottom.
Using instructions the oven
symbol);
symbol).
symbol makes it possible to
2. Pastry Mode
- Position of the "G" knob:
- Position of the "H" knob: between 50° and Max
The fan will start and all of the heating elements will turn
on. This provides a delicate heating process with a preva-
lence of heat from the bottom. This mode is ideal for bak-
ing and cooking delicate foods - especially pastries that
need to rise because the heat coming from the bottom
helps the leavening process. Some advice:
•
Always preheat the oven;
•
Never place more than one dish in the oven at a time;
•
The rack (unless cooking directly on the dripping-pan)
should be used because it allows for better air circula-
tion; In any case, do not leave unused dripping-pans
in the oven;
•
Position the rack at the third or second height from the
bottom in order to take full advantage of the heat rising
from the bottom of the oven; Place the pastry pan in
the centre of the rack;
•
Do not open the door when cooking pastries in order
to prevent rapid temperature changes that could im-
pede the cooking process and make the pastry drop.
3. Pizza Mode
- Position of the "G" knob:
- Position of the "H" knob: between 50°C and Max
The bottom and circular heating elements, as well as the
fan, will come on. This combination rapidly heats the oven
due to the large amount of power used by the appliance
(2800 W), which results in the production of considerable
heat coming prevalently from the bottom and from forced
air circulation. The pizza mode is ideal for foods which
need high temperatures to cook, like pizza and large
roasts. Use only one dripping-pan or rack at a time. How-
ever, if more than one is used, they must be switched half
way through the cooking process.
4. Ventilation Mode
-
Position of the "G" knob:
-
Position of the "H" knob: between 50°C and Max
Both the heating elements and the fan will come on. Since
the heat remains constant and uniform throughout the oven
due to the fan at the bottom, the air cooks and browns
food uniformly over its entire surface. With this mode, you
can also cook various dishes at the same time, as long as
their respective cooking temperatures are the same. A
maximum of 2 rack levels can be used at the same time,
following the instructions in the section entitled, "Cooking
On More Than One Rack". This cooking mode is ideal for
au gratin dishes or those which require an extended cook-
ing time like lasagne etc...
Moreover, the excellent heat distribution makes it possi-
ble to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The
ventilated mode is especially suited for cooking fish, which
can be prepared with the addition of a limited amount of
condiments, thus maintaining their flavour and appear-
ance. Excellent results can also be attained when cook-
ing vegetable-based side dishes like cabbage, beats, cour-
6
Advertisement
