Handleiding Candy CMM662SKHTM (pagina 10 van 15) (Engels)

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•Unless otherwise suggested, preheat the oven for at least 10

minutes before use. Do not open the oven door when cooking

cakes otherwise they will not rise (cakes or dishes with yeast and

soufflés). The blast of cold air which will enter the oven will prevent

rising. You can

check whether cakes are properly cooked by

inserting a rod into the dough. If the rod comes out dry when you

pull it out, it means that the cake is properly cooked. Do not check

in this way until at least three quarters of the cooking time has

elapsed.

Please keep

in mind the following tips

•If the surface of the food is cooked well but it is still raw or partly

raw inside, it must be cooked longer at a lower temperature.

•On the other hand, if the surface of the food is too dry, it should be

cooked at a higher

temperature for a shorter time.

CATALYTIC SELF - CLEANING OVEN

•Special self-cleaning panels covered in a micro-porous coating

are available on some of our models. If they are fitted, the oven no

longer needs to be cleaned by hand.

•The lining must be porous for self-cleaning to be effective.

•Excessive splattering of fat may block the pores and therefore

hinder self-cleaning. This

self-cleaning capacity may be restored

by switching on the empty oven to maximum for about 10-20

minutes.

•If the walls of the oven are so thickly coated in grease that the

catalytic lining is no longer effective, remove surplus grease with a

soft cloth or sponge soaked in hot water. All

catalytic linings

currently on the market have a working life about 300 hours. They

should therefore be replaced after about 300 hours.

Oven Function

Position

Not in function

Grill heater

Lower and upper heating element

Lower heating element

Upper heating element

ELECTRIC OVEN

SUGGESTIONS FOR COOKING

Traditional Cooking

Heat is generated from the upper and lower heaters. Generally,

the middle shelf position is preferable for cooking. However, if the

top or bottom surface of the food must be cooked more, place it on

the upper or lower shelf.

Convection Cooking (with Fan)

•The food is cooked by evenly

distributed preheated air blown into

the oven by the help of the fan located on the inside back wall of

the oven.

It is possible to cook several dishes simultaneously on different

shelves thanks to the evenly distributed heat inside the oven.

•This type of oven is also very useful for defrosting

frozen food. It

can also be used for sterilizing canned food, preparing fruit

syrups, and dehydrating fruits and mushrooms.

COOKING CAKES

•The minimum quantity of meat to be cooked in the oven is 1 kg.

Otherwise, the meat will be too dry.

If you require well done meat, use less fat. If meat has a little fat,

there is no need to use oil. If one side of the meat is fatty,

place this

side up. The melted fat will sufficiently grease the part below. Red

meats should be taken out of the fridge at least 1 hour before the

cooking.

•Otherwise the meat may become tough due to the temperature

difference. Do not use salt before cooking, especially when grilling

meat. Salt will

draw the blood and juices out of the meat which will

consequently prevent the roasting of the upper surface of the

meat.

•Add salt to roast meat only after half of the cooking time has

elapsed.

•Place the meat to be roasted in a wide, shallow pan.

•Deep sided containers / pans

act as a shield against the heat.

Meat can be placed in the oven in a heat resistant pan or directly

onto the grill. Insert a fat / gravy collecting tray beneath the grill.

Sauces must be added at the beginning if the food is cooked for a

short time, while

it would be better to add sauces in the last half

hour if the food is cooked for a longer time.

COOKING MEATS

Small fish can be cooked at the maximum temperature from start

to finish. Medium sized fish must be cooked at the maximum

temperature at the beginning and then the temperature must be

slowly reduced. Larger fish must be cooked at lower temperatures

from start to finish. Check the cut at the

bottom of fish to

understand whether it is cooked properly. In order to understand

whether the fish properly grilled or not, check the cleavage at the

bottom of the fish. The colour (for grilled fish) should be an even

matt white. This is not the case for salmon and trout.

COOKING FISH

Lamp

Grill heater and fan

Fan

Lower heating element and fan

Upper heating element and fan

Upper heating element, lower heating element and fan

Turn spit and grill heater

The oven temperature and heater can be

selected by turning the oven adjustment

knob to the desired temperature level.

The oven thermostat range is: 140-

265°C. For the lower burner function,

turn the knob to ( ), and for grill turn

the knob to ( ).

Some

cookers have flame safety device

on burners. If the flame goes out, the gas

supply is automatically cut off.

Max

225

210

195

180

165

Min

GAS OVEN

ELECTRIC OVEN

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