Oven Cooking Modes - CDA Oven Manual To Installation

5 / OVEN COOKING MODES

C C I I R R C C U U L L A A T T I I N N G G H H E E A A T T
(recommended temperature 1 1 8 8 0 0 ° ° C C - Min. 35°C - Max. 235°C)
• Cooking is controlled by the heating element located at the back of the oven and by the
fan.
• Preheating unnecessary except for cooking programmes requiring very short times
(biscuits on several levels).
• Recommended for preserving tenderness in meats, vegetables and fish and for multi-
ple cooking on up to three levels.
T T R R A A D D I I T T I I O O N N A A L L
(recommended temperature 2 2 4 4 0 0 ° ° C C - Min 35°C Max - 275°C)
• Cooking controlled by the upper and lower heating elements with no fan.
• Requires preheating before the dish is placed in the oven.
• Recommended for s s l l o o w w , , g g e e n n t t l l e e c c o o o o k k i i n n g g : : tender game meat, etc. To seal r r o o a a s s t t s s of red
meat. To simmer in a c c o o v v e e r r e e d d s s t t e e w w p p a a n n dishes that were begun on the hob (coq au vin,
stew, etc.).
F F A A N N G G R R I I L L L L + + T T U U R R N N S S P P I I T T
(recommended temperature 2 2 0 0 0 0 ° ° C C min 180°C max 230°C)
•Cooking controlled, alternately, by the upper element and by the fan.
•Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
•The spit keeps turning until the door is opened.
•Slide the drip tray onto the bottom shelf support.
•Recommended for all poultry and roasts on the spit, for cooking leg joints thorough-
ly, and cuts of beef. To keep fish steaks moist.
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T T R R A A D D I I T T I I O O N N A A L L E E C C O O
(recommended temperature 2 2 0 0 0 0 ° ° C C - Min 35°C Max - 275. C)
•Cooking controlled by the upper and lower heating elements with no fan.
•This position makes it possible to save approximately 25% while maintaining cooking
properties. The ECO position is used for the energy label performance.
•You will save energy throughout the cooking cycle, but the time may be slower.
P P U U L L S S E E D D B B O O T T T T O O M M E E L L E E M M E E N N T T
(recommended temperature 2 2 0 0 5 5 ° ° C C - Min 35°C Max - 275. C)
•Cooking is controlled by the bottom element combined with a slight dose of the grill
and with the fan.
•Cooking heat from the bottom with a small amount of heat from the top. Place the grid
on the lowest shelf support.
•Recommended for m m o o i i s s t t d d i i s s h h e e s s (quiches, juicy fruit tarts, etc.). The crust will be thor-
oughly cooked on the bottom. Recommended for d d i i s s h h e e s s t t h h a a t t r r i i s s e e (c c a a k k e e , , b b r r i i o o c c h h e e , k k o o u u g g l l o o f f , ,
e e t t c c . . ) and f f o o r r s s o o u u f f f f l l é é s s that will not be stuck by a crust formed on the top.
Cooking multiple items on up to three levels.
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