Indesit K6C51(X)/EX Bedienungsanleitung PDF herunterladen (Seite 6)

Cooking modes

! A temperature value can be set for all cooking modes

between 60°C and Max, except for the following modes

• GRILL (recommended: set only to MAX power level).

• DEFROSTING (recommended: any).

“Defrosting” Mode

The fan located on the bottom of the oven makes the

air circulate at room temperature around the food.

This is recommended for the defrosting of all types of

food, but in particular for delicate types of food which

do not require heat, such as for example: ice cream

cakes, cream or custard desserts, fruit cakes. By using

the fan, the defrosting time is approximately halved.

In the case of meat, fish and bread, it is possible to

accelerate the process using the “multi-cooking” mode

and setting the temperature to 80° - 100°C.

Convection Mode

On this setting, the top and bottom heating elements

come on. This is the classic, traditional type of oven

which has been perfected, with exceptional heat

distribution and reduced energy consumption. The

convection oven is still unequalled when it comes to

cooking dishes made up of several ingredients, e.g.

cabbage with ribs, Spanish style cod, Ancona style

stockfish, tender veal strips with rice, etc. Excellent

results are achieved when preparing veal or beef-

based dishes as well (braised meats, stew, goulash,

wild game, ham etc.) which need to cook slowly and

require basting or the addition of liquid. It nonetheless

remains the best system for baking cakes as well as

fruit and cooking using covered casserole dishes

for oven baking. When cooking in convection mode,

only use one dripping pan or cooking rack at a time,

otherwise the heat distribution will be uneven. Using

the different rack heights available, you can balance

the amount of heat between the top and the bottom of

the oven. Select from among the various rack heights

based on whether the dish needs more or less heat

from the top.

Fan Assisted Mode

The heating elements, as well as the fan, will come

on. Since the heat remains constant and uniform

throughout the oven, the air cooks and browns food

uniformly over its entire surface. With this mode, you

can also cook various dishes at the same time, as

long as their respective cooking temperatures are the

same. A maximum of 2 racks can be used at the same

time, following the instructions in the section entitled:

“Cooking On More Than One Rack”.

This fan assisted mode is particularly recommended

for dishes requiring a gratin finish or for those

requiring considerably prolonged cooking times,

such as for example: lasagne, pasta bakes, roast

chicken and potatoes, etc… Moreover, the excellent

heat distribution makes it possible to use lower

temperatures when cooking roasts. This results in

less loss of juices, meat which is more tender and a

decrease in the loss of weight for the roast. The fan

assisted mode is especially suited for cooking fish,

which can be prepared with the addition of a limited

amount of condiments, thus maintaining their flavour

and appearance.

Desserts: the fan assisted mode is also perfect for

baking leavened cakes.

Moreover, this mode can also be used to thaw quickly

white or red meat and bread by setting the temperature

to 80 °C. To thaw more delicate foods, set the

thermostat to 60°C or use only the cold air circulation

feature by setting the thermostat to 0°C.

“Top” oven

The top heating element comes on.

This mode can be used to brown food at the end of

cooking.

Grill

The top heating element and the turnspit come on.

The extremely high and direct temperature of the grill

makes it possible to brown the surface of meats and

roasts while locking in the juices to keep them tender.

The grill is also highly recommended for dishes that

require a high temperature on the surface: such as

beef steaks, veal, rib steak, filets, hamburgers etc...

Always leave the oven door shut during cooking,

except when using the turnspit.

Some grilling examples are included in the “Practical

Cooking Advice” paragraph.

Fan Assisted Grill

The top central heating element and the fan 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. Excellent results are achieved with

kebabs made with meats and vegetables, sausages,

ribs, lamb chops, chicken in a spicy sauce, quail, pork

chops, etc.

All “gratin” cooking must be done with the oven

door shut.

This mode is also ideal for cooking fish steaks, like

swordfish, tuna, grouper, stuffed cuttlefish etc.

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