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Advantages: – low soiling of oven interior – cooking on up to 3 shelf levels at once is possible – shorter preheating times – low oven temperatures –bread baking Advantages: – ideal for steaks, sausages, chicken joints, fish, kebabs and chops – no turning of food is required –three shelves of ‘grilled’ food can be prepared at one time – very convenient Advantages: – particularly suitable for flat, small cuts of meat, i.e., steaks and sausages, fish, vegetables and toast. Advantages: – Particularly suitable for pork and poultry when a crisp skin is desired. Switching the Oven ON and OFF Before switching on your oven, you should decide which heating system you wish to use. 0 . . . . . . Switching the oven ON: 1. Use the function selector to determine the desired system. 2. Set the temperature control knob to the desired temperature. 250 200 . The selected temperature will be controlled automatically. . The red oven temperature control lamp Function selector Temperature selector illuminates when the oven is first switched on, and extinguishes when the required temperature has been reached. Switching the oven OFF: To switch the oven OFF, turn both the temperature selector and function selector to the »0« position. Note: After switching OFF the oven, the fan may continue to run for a short time in order to prevent heat build-up. Baking Using baking tins v . Always place baking tins in the centre of the wire shelf. . The wire shelf may be turned upside down to accommodate different size tins. . If the cake base gets too dark: Check the shelf level. Reduce the baking time, and possibly use a lower baking temperature. . If the cake base stays too light: Check the shelf level. Increase the baking time, select a lower temperature, or use a dark metal baking tin. . You can use baking tins of any material and of any colour, as long as they are oven-proof. . Do not place baking tins or high cakes too close to the rear oven wall. Notes: . You can influence the degree of browning by changing the temperature setting. . If a cake collapses after removing it from the oven, use less liquid on your next attempt, consider using a longer baking time, or use a slightly lower temperature setting. Roasting Roasting with Circotherm v Notes: . Meat roasted using the Circotherm system will brown on all sides and stay moist without additional fat. . Choose cuts of meat that weigh 150 grams (5oz) or more. . Place the shelf on top of the roasting pan. . Place the meat on the shelf, season if desired. . Slide the pan and shelf into the oven on the same shelf position. . No pre-heating is required. Save energy by putting the roast into the cold oven. . Use a Circotherm temperature of 160 °C. Circotherm grilling v Use this method for small cuts of meat – steaks, chops, sausages, bacon, chicken joints and fish. . Use the shelf and roasting pan together. . Season meat as required. . Place on shelf. . Do not turn food over – the hot air will circulate around the food cooking all sides. . Use a temperature of 180–190 °C. Casseroling or pot-roasting in a covered dish: . Some meats should be prepared in liquid in a covered casserole. This type of cooking is suitable for less tender cuts of meat. . Place the casserole on the wire shelf on a suitable shelf position. Cooking tips: . Only use ovenproof cookware. . Extra large turkeys and joints can be placed directly in the roasting pan and not on the wire shelf. . Cover large turkeys with foil during cooking. Remove foil during the last hour. Grilling Radiant grilling Z Used for small cuts of meat or poultry. ! ! Exercise CAUTION when grilling. Always keep children away from the oven when it is in use. Notes on grilling: . Always close the oven door when grilling. . The grilling temperatures are variable. . Always use the grill and roasting pan together. . Turn the food after approx. two-thirds of the grilling time has elapsed. . Lightly brush the wire shelf with oil and baste the food if desired. . Always place the food to be grilled in the centre of the wire shelf. . If the heating element switches off automatically, the overheating protection was activated. The element will be reactivated after a short period of time. Circo-roasting I Use this method for particularly crispy poultry or pork with crackling. . Use the shelf and roasting pan together. Turn large roasts after about half of the total cooking time has elapsed. Use shelf 1 or 2 for circo-roasting. . Some types of food (e.g. fatty meats) will spit during Circo-roasting. Therefore, to prevent burning-on of the stains, thorough cleaning of the oven is recommended after use. . Whole poultry should be turned after approx. two-thirds of the cooking time has elapsed. With duck and goose, pierce the skin under the wings to allow excess fat to drain off. . After the end of the selected roasting time and with the oven switched OFF, leave the roast in the closed oven for approx. 10 minutes. Cooking Tips and Helpful Hints When cooking with Circother...
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