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Instruções de Operação Hotpoint-Ariston, Modelo 7OH 837 C.1 IX RU/HA

Fabricante : Hotpoint-Ariston
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If you use more than one rack simultaneously, switch the position of the dishes halfway through the cooking process. I TTTTTT I BARBECUE mode The top heating element and the rotisserie (where present) come on. The high and direct temperature of the grill is recommended for food that requires high surface temperature. Always cook in this mode with the oven door closed. GRATIN mode The top heating element as well as the fan and the rotisserie (where present) come on. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. Always cook in this mode with the oven door closed. Practical cooking advice ! Do not place racks in position 1 and 5 during fan-assisted cooking. Excessive direct heat can burn temperature sensitive foods. ! In the BARBECUE and GRATIN cooking modes, place the dripping pan in position 1 to collect cooking residues (fat and/or grease). MULTI-COOKING • Use position 2 and 4, placing the food that requires more heat on 2. • Place the dripping pan on the bottom and the rack on top. BARBECUE • Insert the rack in position 3 or 4. Place the food in the centre of the rack. • We recommend that you set the maximum power level. The top heating element is regulated by a thermostat and may not always be on. PIZZA MODE • Use a light aluminium pizza pan. Place it on the rack provided. For a crispy crust, do not use the dripping pan (prevents crust from forming by extending cooking time). • If the pizza has a lot of toppings, we recommend adding the mozzarella cheese on top of the pizza halfway through the cooking process. 7 Cooking advice table Cooking modes Foods Weight (in kg) Rack position Pre-heating time (min) Recommended temperature Cooki ng time (minutes) Duck 1 3 15 200 65-75 Convection Oven Roast veal or beef Pork roast Biscuits (short pastry) Tarts 1 1 1 3 3 3 3 15 15 15 15 200 200 180 180 70-75 70-80 15-20 30-35 Pizza (on 2 racks) Lasagne Lamb 1 1 1 2 e 4 3 2 15 10 10 230 180 180 15-20 30-35 40-45 Roast chicken + potatoes Mackerel 1+1 1 2 e 4 2 15 10 200 180 60-70 30-35 Multi-cooki ng Plum cake 1 2 10 170 40-50 Cream puffs (on 2 racks) Biscuits (on 2 racks) 0.5 0.5 2 e 4 2 e 4 10 10 190 180 20-25 10-15 Sponge cake (on 1 rack) Sponge cake (on 2 racks) Savoury pies 0.5 1 1.5 2 2 e 4 3 10 10 15 170 170 200 15-20 20-25 25-30 Soles and cuttlefish 0.7 4 - 100% 10-12 Squid and prawn kebabs Cuttlefish 0.6 0.6 4 4 - 100% 100% 8-10 10-15 Cod filet 0.8 4 - 100% 10-15 Grilled vegetables Veal steak 0.4 0.8 3 o 4 4 - 100% 100% 15-20 15-20 Barbecue Sausages Hamburgers Mackerels 0.6 0.6 1 4 4 4 - 100% 100% 100% 15-20 10-12 15-20 Toasted sandwiches (or toast) n.° 4 e 6 4 - 100% 3-5 With rotisserie (where present) Veal on the spit 1.0 100% 80-90 Chicken on the spit 1.5 - - 100% 70-80 Lamb on the spit 1.0 - - 100% 70-80 Gratin Grilled chicken Cuttlefish 1.5 1.5 2 2 10 10 200 200 55-60 30-35 Pizza 0.5 3 15 220 15-20 Pizza Mode Roast veal or beef 1 2 10 220 25-30 Chicken 1 2 o 3 10 180 60-70 Tarts 0.5 3 15 180 20-30 Fruit cakes 1 2 o 3 15 180 40-45 Oven Baking Plum cake Sponge cake 0.7 0.5 3 3 15 15 180 160 40-50 25-30 Stuffed pancakes (on 2 racks) Small cakes (on 2 racks) Cheese puffs (on 2 racks) Cream puffs (on 3 racks) Biscuits (on 3 racks) Meringues (on 3 racks) 1.2 0.6 0.4 0.7 0.7 0.5 2 e 4 2 e 4 2 e 4 1 e 3 e 5 1 e 3 e 5 1 e 3 e 5 15 15 15 15 15 15 200 190 210 180 180 90 30-35 20-25 15-20 20-25 20-25 180 Frozen food Pizza 0.3 2 - 250 12 Courgette and prawn pie Country style spinach pie Turnovers 0.4 0.5 0.3 2 2 2 - 200 220 200 20 30-35 25 Fast cooki ng Lasagne Golden Rolls Chicken morsels 0.5 0.4 0.4 2 2 2 - 200 180 220 35 25-30 15-20 Pre-cooked food Golden chicken wings 0.4 2 - 200 20-25 Fresh Food Biscuits (short pastry) Plum cake 0.3 0.6 2 2 - 200 180 15-18 45 Cheese puffs 0.2 2 - 210 10-12 Leavening Leavening process of dough made with yeast or baking powder (brioches, bread, sugar pie, croissants, etc.) 8 Hob Type of hob Recommended power levels for varus types of cooking: The oven Is combined with a hob that can be made up of two types of heating elements: cast-iron electric plates (see diagram 1) or glass ceramic hobs, which may be traditional (see diagram 2) or with extendable cooking zones (see diagram 3). Power Radiant plate 0 OFF 1 To melt butter or chocolate 2 and 3 To heat liquids 4 To prepare creams or sauces 5 To boil meat 6 To cook pasta or rice 7 and 8 To cook meats, fish, omelettes 9 To fry A Activation of both cooking zones Practical advice on using the glass ceramic hob Switching on the glass ceramic hob Traditional cooking zones Traditional cooking zones are made up of circular heating elements. They turn red approximately ten seconds after th...