Indesit KN6C517(W)-RU Bedienungsanleitung PDF herunterladen (Seite 18)

Start-up and use

The various features of cooker are controlled through

the knobs and buttons located on the control panel.

! !

! The first time you use the oven we recommend that

you set the thermostat on the highest setting and

leave the oven on for about a half of an hour with

nothing in it. Then, open the oven door and let the

room air. The odour that is often detected during this

initial use is due to the evaporation of substances

used to protect the oven during storage and until it

is installed.

! Only use the bottom shelf of the oven when using

the rotisserie to cook (where present). For all other

types of cooking, never use the bottom shelf and

never place anything on the bottom of the oven

when it is in operation because this could damage

the enamel. Always place your cookware (dishes,

aluminium foil, etc. etc.) on the grate provided with

the appliance inserted especially along the oven

guides.

Door lock device

Some models are equipped

with a “door lock” device

situated between the control

panel and the oven door. To

open the door, push down

device “

A” indicated in the

figure.

The Oven Control Knobs

This multi-function oven combines the advantages of

traditional convection ovens with those of the more

modern fan assisted models in a single appliance.

It is an extremely versatile appliance that allows you

to choose easily and safely between 5 different

cooking modes. The various features offered by the

oven are selected by means of selector knob and

thermostat situated on the control panel.

Cooking Modes

“Defrosting” Mode

Position of thermostat knob :

anyany

any

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

Position of thermostat knob : between

6060

60°C and

MaxMax

Max.

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

Position of thermostat knob: Between

6060

60°C and

MaxMax

Max.

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

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