Ariston FB 86 P - Manual (Page 5)

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The different cooking modes available
ARISTON ovens are equipped with controls and
indicator lights to ease operation, all situated on the
control panel.
THE COOKING MODE SELECTOR
It comprises 10 marks represented in order by the following
pictograms:
«0» : stop
: oven light
: "Traditional"
This is the oldest cooking mode suitable for cooking
individual dishes. Two heating elements (one at the top of
the oven and the other at the bottom) work together.
The air heats up upon contact with these heat sources,
and circulates around the inside of the oven to provide
uniform heat, as the hot, lighter air tends to rise. This is
caused by natural convection. This cooking mode is
especially recommended when cooking simmered recipes
using covered casserole dishes (hotpots, tripe, etc.) or
for Bain Marie cooking (crème caramel, terrines, etc.).
In this case, use the dripping pan as a dish support and
place it on the 2
nd rack from the oven bottom.
We recommend you pre-heat the oven before placing your
dishes in it.
: "Pastry"
Only the circular heating element at the back of the oven
and the fan come on to provide delicate heat, suitable for
baking cakes and pastries such as brioches, chocolate
cake, fruitcake, sponge cake, mini cup cakes, meringues,
etc.
In this case, use the dripping pan as a dish support and
place it on the 2
nd rack from the oven bottom.
We recommend you pre-heat the oven before placing your
dishes in it.
: "Fast cooking"
The combination of all the heating elements together with
the fan guarantees a uniform distribution of heat throughout
the oven.
This particular cooking mode is ideal for fast cooking
(not requiring any pre-heating) and for cooked dishes
(frozen, pre-cooked food).
In this case, use the dripping pan as a dish support and
place it on the 2nd rack from the oven bottom.
: "Multicooking"
The combination of all the heating elements together with
the fan guarantees a uniform distribution of heat throughout
the oven.
This cooking mode is recommended for cooking several
dishes on more than one rack.
Even if the dishes vary in nature, their respective flavours
are maintained during cooking.
When using this cooking mode, all the dishes should
require the same cooking temperature (you just need to
take them out gradually as each one is ready). When
cooking on two racks, for example, use the dripping pan
as a dish support on the first oven rack from the bottom
and the grid on the third rack from the bottom.
We recommend you pre-heat the oven before placing your
dishes in it.
: "Pizza"
The heating elements (bottom and circular) are turned on
to heat the oven up quickly.
Your pizzas and tarts will benefit from a greater amount
of heat from below, thus guaranteeing the rapid baking of
the dough during cooking. As for the fan, the latter browns
the surface as necessary, making the food even more
appetising.
Use the dripping pan as a dish support and place it on the
1st rack from the oven bottom.
We recommend you pre-heat the oven before placing your
dishes in it.
: "Grill"
The top heating element comes on: the grill goes red and
emits infrared rays just like those contained in sunlight.
In fact, this cooking mode does not essentially intend to
heat up the air inside the oven, but rather to expose the
food directly to these rays.
Use this cooking mode with the oven door closed. We
recommend you start with the oven cold.
The amount of heat radiated is adjustable on the
temperature selector.
Place the dripping pan on the first rack from the bottom in
order to catch any fat or juices that may drip from the dish
and place the grid on one of the top racks depending on
the size of the meat.
: "Gratin"
Only the top heating element comes on, with the emission
of infrared rays. The forced circulation of air caused by
the fan at the back of the oven ensures the uniform
distribution of heat throughout the latter, and all foods thus
benefit from the following at the same time:
• the infrared rays that guarantee the perfect cooking
of the food surface, thus sealing in the tenderness and
juices in the case of meat,
• the hot air that also allows for the food to be cooked
thoroughly via conduction.
This cooking mode is recommended when cooking roasts
(red or white meats), and for poultry.
Place the grid on the 2
nd rack from the oven bottom as a
support for the meat and the dripping pan on the 1st rack
from the bottom to catch any dripping fat or juices.
Always place your food in the oven when it is cold.
If your furnace is equipped with a rotisserie, you can use
it with the functions grill and gratin. Always keep the oven
door shut when using the rotisserie and start with the oven
cold in order to avoid scalding yourselves when positioning
the spit.
Place the dripping pan on the 1st oven rack from the bottom
to catch any dripping fat or juices and position the rotisserie
on the 3
rd rack from the oven bottom (please see the next
paragraph for instructions on positioning the rotisserie).
When using the "grill" or "gratin" modes, remember
to keep children away from the accessible parts of
the appliance as they become very hot.
: fast clean
This process cleans the oven fully.
For further details on the oven's fast clean properties,
please see page 31.