Handleiding Hoover HOA 96 VX (pagina 8 van 36) (Duits, Engels, Frans, Spaans, Pools)

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7. PYROLYTIC CYCLE (According to the model)

The oven is equipped with a pyrolyser cleaning system, which

destroys food residues at high temperature.The operation is carried

out automatically by means of the programmer.The resulting fumes

are rendered “clean” by passing over a Pyrolyser wich starts as soon

as cooking begins. As very high temperatures are required by the

Pyrolyser, the oven door is fitted with a safety lock.

The pyrolyser can be stopped at any time. The door cannot be opened

until the safety lock is displayed.

NOTE : If a hob has been fitted above the oven, never use the gas

burners or the electric hot-plates while the Pyrolyser is working, this

will prevent the hob from overheating.

THREE PYROLYTIC CYCLE are pre-set.

•ECO PYROCLEAN : Cleans a moderately stained oven.Operates

for a period of 65 minutes.

•NORMAL PYROCLEAN :

for a period of

•SUPER PYROCLEAN : Cleans a heavily stained oven.Operates for

a period of 90 minutes.

Never use commercially available cleaning products on a

Pyrolytic oven !

Tip : Carrying out Pyrolytic cleaning immediately after cooking allows

you to take advantage of residual heat, thus saving energy.

Before carrying out a Pyrolytic cycle :

•Remove all accessories from the oven (seperator, grids, trays,

etc.) : They cannot withstand the high temperatures and would be

damaged by pyrolytic temperatures.

•Remove any large spillages or stains as it would take too long to

destroy them. Also excessively large amounts of grease could ignite

when subject to the very high temperatures of the Pyrolytic cycle.

•Close the oven door.

•Excess spillage must be removed before cleaning.

Using the pyrolytic cycle :

1- Press the “ ”. Choose the “ ” by using then press the

“ ” to confirm. “ ” will appear on screen. ECO mode flashes.

Remember :

ECO - cycle of 65 minutes - moderately stained oven

NORMAL - cycle of 75 minutes - normaly stained oven

SUP - cycle of 90 minutes - heavily stained oven

2- By using select required Pyrolytic mode, according the

degree of staining: ECO, NORMAL or SUP. Then press the “ ” to

confirm.

• Your choice is confirmed after 3 seconds...

The oven starts the pyrolytic cycle. The pyrolytic mode selected

flashes and the “ ” and the “ ” indicator lights will appear. During

the pyrolytic cycle, the locking oven door symbol appears, this

indicates that the door is locked. The cooling fan will operate.

The indicator light flashes until the temperature required is not

reached and then it becomes fixed.

At the end of the pyrolytic cycle the oven will automatically switch off.

For 15 seconds, an audible signal lets you know that the cycle has

ended and the “ ” and the “ ” indicator lights will flash.

•Press the “ ” to stop. Unless you do this, the symbols will

continue flashing. The symbol “ ” disappears on the Timer, the

pyrolytic mode.

This sentence is incorrect

The oven door will remain locked until the temperature has reduced.

Whist the locking oven door symbol is illuminated the oven door can

not be opened.

The cooling fan does not switch itself off until the temperature of the

oven components is reasonable.

At the end of the cycle, the indicator flashes again, it will remain also

turned on after having extinguished the oven and it will extinguish

when the inside temperature of the oven is sufficiently low.

Pyrolysis leaves a white residue on the oven walls. Wait for the oven to

cool completely then clean the inside of the oven with a damp sponge

to wipe off the residue.

Cleans a normaly stained oven. Operates

75 minutes

START

STOP

18 GB

It is better not to salt meats until after cooking as salt encourages the

meat to spatter fat. This will dirty the oven and make a lot of smoke.

Joints of white meat, pork, veal, lamb and fish can be put into the oven

cold. The cooking time is longer than in a preheated oven, but it cooks

through to the centre better as the heat has more time to penetrate the

joint.

Correct preheating is the basis of successful red meat cookery.

GRILLS

• Before loading the grill:

Remove the meat from the refrigerator a few hours before grilling. Lay

it on several layers of kitchen paper. This improves seizing, making it

tastier and avoids it staying cold at the centre.

Add pepper and spices to the meat before grilling, but add any salt

after cooking. This way it will seize better and stay juicy. Baste all the

food to be cooked with a little oil. This is best done with a wide flat

basting brush.Then sprinkle with more pepper and herbs (thyme,

etc.).

• During cooking:

Never pierce the food during cooking even when you turn it. This lets

the juice out and it becomes dry.

BAKING

Avoid using shiny tins, they reflect the heat and can spoil your cakes. If

your cakes brown too quickly, cover them with greaseproof paper or

aluminium foil.

Caution: The correct way to use foil is with the shiny side in towards

the cake. If not the heat is reflected by the shiny surface and does not

penetrate the food.

Avoid opening the door during the first 20 to 25 minutes of

cooking:

Soufflés, brioches, sponge cakes, etc. will tend to fall.You can check if

cakes are done by pricking the centre with a knife blade or metal

knitting needle. If the blade comes out nice and dry, your cake is ready

and you can stop cooking. If the blade comes out moist or with bits of

cake attached, continue baking but slightly lower the thermostat so

that it is finished off without burning.

8. COOKING TIPS

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