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Instructions for the user
55
10.3 Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
During cooking you hear a noise similar to a "plopp": it is due to the hot/cold effect and is to be
considered normal.
10.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
ECO
The traditional function “upper and lower heating elements” works also as ECO function (*): an
innovative feature regulating the conveyed power inside the oven cavity. The food is gradually
heated using the residual heat; since it takes longer, that function is properly used to warm
prepared and cooked food.
In case this function is not needed, and there is the necessity to use the heating elements to the
best of their performance, we recommend the following operations:
- pre-heat the oven by setting a different function (example ) and a temperature of 100°C at least;
- once the oven has reached the set temperature (the orange light turns off), select the traditional
function and start to cook your food.
WARNING! During the use of the ECO function, once the temperature reaches 100°C, by opening
and closing the oven door, the ECO function is disabled.
When the ECO function is operating, the inside oven lamp is off since the beginning of the
heating; it will turn on only after the opening of the oven door.
__
(*)
This is the type of cooking mode normally used to define the energy class and the power consumption.
10.3.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
Instructions for the user
55
10.3 Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
During cooking you hear a noise similar to a "plopp": it is due to the hot/cold effect and is to be
considered normal.
10.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
ECO
The traditional function “upper and lower heating elements” works also as ECO function (*): an
innovative feature regulating the conveyed power inside the oven cavity. The food is gradually
heated using the residual heat; since it takes longer, that function is properly used to warm
prepared and cooked food.
In case this function is not needed, and there is the necessity to use the heating elements to the
best of their performance, we recommend the following operations:
- pre-heat the oven by setting a different function (example ) and a temperature of 100°C at least;
- once the oven has reached the set temperature (the orange light turns off), select the traditional
function and start to cook your food.
WARNING! During the use of the ECO function, once the temperature reaches 100°C, by opening
and closing the oven door, the ECO function is disabled.
When the ECO function is operating, the inside oven lamp is off since the beginning of the
heating; it will turn on only after the opening of the oven door.
__
(*)
This is the type of cooking mode normally used to define the energy class and the power consumption.
10.3.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
10.3 Förslag på korrekt användning av ugnen
Ugnen möjliggör optimering av tillagningen.
Det är möjligt att tillaga mat traditionellt, med konvektion eller med grill.
Ugnsluckan måste vara helt stängd under alla typer av tillagning.
Under tillagningen kan du höra ett ljud som liknar ett ”plopp”: detta beror på värme/kyla-
effekten och är helt normalt.
10.3.1 Traditionell tillagning
Nästan allt kött kan grillas, med undantag för magert viltkött och rätter som köttbullar.
Det är därför bäst att använda mittfalserna. Om tillagningen kräver högre temperatur
underifrån eller ovanifrån ska du använda de nedre eller övre falsarna. Traditionell tillagning
rekommenderas för all mat som kräver höga tillagningstemperaturer eller lång tid för
bräsering. Detta system rekommenderas också vid tillagning med kokkärl av terrakotta,
porslin och liknande material.
ECO Den traditionella funktionen ”övre och nedre värmeelement” fungerar också som ECO-
funktion(*): en innovativ funktion som reglerar den överförda effekten i ugnsutrymmet. Maten
värms gradvis upp med hjälp av restvärme. Eftersom det tar längre tid är denna funktion lämplig
för uppvärmning av förberedd och tillagad mat.
Om denna funktion inte är nödvändig och värmeelementen behöver användas optimalt
rekommenderas följande åtgärder:
- Förvärm ugnen genom att välja en annan funktion (tex ) och en temperatur på minst 100°C.
- När ugnen har nått den inställda temperaturen (den orange lampan slocknar) ska du välja den
traditionella funktionen och börja att tillaga din mat.
VARNING! Vid användning av ECO-funktionen, när temperaturen når 100°C, kommer ECO-
funktionen att avaktiveras om ugnsluckan öppnas och stängs.
När ECO-funktionen är aktiv är den inre ugnslampan släckt från början av uppvärmningen. Den
slås inte på förrän ugnsluckan öppnas.
(*) Det här tillagningsläget används normalt för att definiera energiklass och strömförbrukning.
10.3.2 Tillagning med varmluft
Med denna typ av tillagning värms maten upp av förvärmd luft som cirkuleras i ugnen tack
vare en fläkt placerad på ugnens bakre vägg. Värmen når snabbt och jämnt alla delar av
ugnen, vilket gör det möjligt att tillaga olika rätter samtidigt på olika falser. Fukten avlägsnas
från luften och det torra området förhindrar att lukter och smaker sprids och blandas.
Möjligheten att tillaga mat på fler än en fals gör att du kan tillaga flera olika rätter samtidigt.
Småkakor och minipizzor kan tillagas på tre olika bakplåtar. Ugnen kan emellertid också
användas för tillagning på en enda fals.
De nedre falserna kan användas för att göra det lättare att övervaka tillagningen.
Tillagning med varmluft är särskilt praktiskt för att snabbt tina frysta livsmedel till
rumstemperatur, för sterilisering av konserver eller inläggning av frukt i sockerlag och
slutligen för torkning av svamp eller frukt.
Instructions for the user
55
10.3 Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
During cooking you hear a noise similar to a "plopp": it is due to the hot/cold effect and is to be
considered normal.
10.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
ECO
The traditional function “upper and lower heating elements” works also as ECO function (*): an
innovative feature regulating the conveyed power inside the oven cavity. The food is gradually
heated using the residual heat; since it takes longer, that function is properly used to warm
prepared and cooked food.
In case this function is not needed, and there is the necessity to use the heating elements to the
best of their performance, we recommend the following operations:
- pre-heat the oven by setting a different function (example ) and a temperature of 100°C at least;
- once the oven has reached the set temperature (the orange light turns off), select the traditional
function and start to cook your food.
WARNING! During the use of the ECO function, once the temperature reaches 100°C, by opening
and closing the oven door, the ECO function is disabled.
When the ECO function is operating, the inside oven lamp is off since the beginning of the
heating; it will turn on only after the opening of the oven door.
__
(*)
This is the type of cooking mode normally used to define the energy class and the power consumption.
10.3.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
Instructions for the user
55
10.3 Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
During cooking you hear a noise similar to a "plopp": it is due to the hot/cold effect and is to be
considered normal.
10.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
ECO
The traditional function “upper and lower heating elements” works also as ECO function (*): an
innovative feature regulating the conveyed power inside the oven cavity. The food is gradually
heated using the residual heat; since it takes longer, that function is properly used to warm
prepared and cooked food.
In case this function is not needed, and there is the necessity to use the heating elements to the
best of their performance, we recommend the following operations:
- pre-heat the oven by setting a different function (example ) and a temperature of 100°C at least;
- once the oven has reached the set temperature (the orange light turns off), select the traditional
function and start to cook your food.
WARNING! During the use of the ECO function, once the temperature reaches 100°C, by opening
and closing the oven door, the ECO function is disabled.
When the ECO function is operating, the inside oven lamp is off since the beginning of the
heating; it will turn on only after the opening of the oven door.
__
(*)
This is the type of cooking mode normally used to define the energy class and the power consumption.
10.3.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
Bruksanvisning
Bekijk gratis de handleiding van Witt Embrace 90 Hood MB, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Witt |
| Model | Embrace 90 Hood MB |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 8345 MB |
