Candy FO 2D 468 X - Manual (Page 16)

16
THE TIMER:
The timer works independently of the oven and has no effect on the
heating elements. It is simply a reminder.
• Turn the knob to the Timer position. The Timer symbol will
appear. The digits 00:00 will appear on the display.
• The minutes will then flash, turn the central button to the required
number of minutes and confirm by pressing the same
button.
• The hours will flash, turn the central button to the required
number of hours and confirm by pressing the same button.
• Turn the knob back to the STOP position.
When the time is up, the cooking time will disappear. An audible
signal will sound for 15 seconds and the Timer display will flash (to
stop it before the 15 seconds are up, just press the central button).
PROGRAMMING THE COOKING TIME:
various recipes are pre-programmed with a cooking time. In Manual
mode, Defrosting or Pizza mode can be pre-set, if required.
• Turn the knob to the Cooking time position. The Cooking time
symbol will appear. A pre-programmed cooking time for the various
recipes will appear, or 00:00 for other functions of the oven.
• With the minutes flashing, turn the central button to the required
number of minutes and confirm by pressing the same
button.
• With the hours flashing, turn the central button to the required
number of hours and confirm by pressing the same button.
• Turn the programme selector knob back to the STOP position to
confirm the new cooking time.
When the time is up, the cooking time will disappear from the
display. An audible signal will sound for 15 seconds and the Cooking
time and STOP symbols will flash.
• Turn the programme selector knob back to STOP. If you do not
do this, the Cooking time and STOP symbols will continue
flashing.
PROGRAMMING THE END OF COOKING TIME:
various recipes are pre-programmed with a cooking time and
therefore with an end of cooking time. In Manual Mode, Defrosting
or Pizza mode can be pre-set, if required.
• Turn the knob to the End of cooking position. The STOP symbol
will appear. A pre-programmed end of cooking time for the various
recipes will appear, or 00:00 for other oven functions or the time of
day will be shown.
• Turn the programme selector knob to confirm the end time.
• The minutes will flash. Turn the central button to indicate the
required number of minutes, and confirm your choice by pressing
the same button.
• The hours will then flash. Turn the central button to indicate the
required number of hours, and confirm your choice by pressing the
same button.
NB : with a delayed start, the end of programme time will appear on
the display with the "Cooking time" and "STOP" symbols, and only
the function mode of the oven remains.
The oven automatically calculates the start time (end time minus
cooking time).
At the end of the cycle the oven switches itself off automatically. For
15 seconds, an audible signal lets you know that the cycle has
ended and the "Cooking time" and STOP symbols will flash.
• Turn the function selector knob to STOP. Unless you do this, the
symbols will continue flashing.
DISPLAY SYMBOLS :
Programmation
control knob
The access for these two functions is direct.
• PIZZA : when the temperature of 230°C is reached, an audible signal
sounds, the food must be placed in the oven. The intense heat generated
when using this function is similar to that produced in traditional wood-
fired pizza ovens.
.... the temperature is pre-set to a constant 230 degrees C (no
adjustment is available).
• DEFROST : the top and bottom elements are used with the fan circulating
the hot air inside the oven. Wrap the food to be defrosted in aluminium
foil, shiny side out.
.... the temperature is pre-set to constant 40 degrees C (no
adjustment is available).
These two functions can be pre-programmed. To do this, turn the
programme selector knob to "Cooking time" or "End of cooking time".
The cooking time or the end of cooking time will start flashing. Using
the central button, adjust the time as you desire and confirm. When
you have done this, do not forget to turn the programme selector knob
back to STOP in order to confirm the new programme.
For more details about programming, refer to the chapter entitled
PROGRAMMING.
Meats:
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.).
Load the grill.
• 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 grease-proof 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.
PIZZA MODE - DEFROST MODE
PROGAMMATION