Handleiding
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48
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.
10.1 Uunin oikea käyttö
Uuni mahdollistaa ruoanvalmistuksen optimoinnin.
Ruoka voidaan kypsentää perinteisesti, kiertoilmalla tai grillillä.
Uunin luukun on oltava kokonaan kiinni kaikentyyppisen kypsennyksen aikana.
Kypsennyksen aikana voi kuulua eräänlainen "plop"-ääni. Tämä on seurausta
lämpölaajenemisesta ja täysin normaalia.
10.3.1 Perinteinen kypsennys
Tämäntyyppisessä kypsennyksessä uuni kuumenee sekä yläosasta että pohjasta.
Keskitason käyttö on suositeltavaa. Jos valmistettavan ruoan ala- tai yläosa vaatii
korkeampaa lämpöä, käytä uunin ylä- tai alatasoa. Perinteistä kypsennystä suositellaan
ruoalle, joka vaatii korkean valmistuslämpötilan tai
pitkän kypsennysajan. Sitä suositellaan myös, kun käytetään terrakotasta, posliinista
tai vastaavasta valmistettuja keittoastioita.
Perinteistä ylä- ja alalämpötoimintoa voidaan käyttää myös EKO-toimintona (*). Tämä
innovatiivinen toiminto säätelee lämpöä uunin sisällä. Ruoka lämmitetään asteittain jälkilämmön
avulla, ja koska kypsennysaika on pidempi, tämä toiminto sopii erityisen hyvin valmiin ruoan
lämmittämiseen.
Jos tätä toimintoa ei tarvita ja lämmityselementtejä halutaan käyttää optimaalisesti, suositellaan
seuraavia toimia:
- Esilämmitä uuni valitsemalla jokin toinen toiminto (esim. ) ja säädä lämpötilaksi vähintään
100°C;
- Kun uuni on saavuttanut asetetun lämpötilan (oranssi valo sammuu), valitse perinteinen
kypsennystoiminto ja aloita ruoan kypsennys.
VAROITUS! Kun ECO-toiminto on käytössä ja lämpötila saavuttaa 100°C, ECO-toiminto
keskeytyy, jos uunin luukku avataan ja suljetaan.
Kun ECO-toiminto on käytössä, uunin valo sammuu lämmityksen alkaessa ja syttyy vasta kun
uunin luukku avataan.
(*) Tätä kypsennystilaa käytetään normaalisti energialuokan ja virrankulutuksen määrittämiseen.
10.3.2 Kypsennys kiertoilmalla
Tässä toiminnossa ruoka kypsennetään esilämmitetyllä ilmalla, jota takaseinän puhallin
kierrättää uunin sisällä. Kuuma ilma jakautuu nopeasti ja tasaisesti uunin kaikkiin osiin, mikä
mahdollistaa erilaisten ruokien valmistamisen samanaikaisesti eri tasoilla Toiminto poistaa
kosteutta ilmasta, ja kuiva uuni ehkäisee hajujen ja makujen leviämisen ja sekoittumisen.
Koska uunissa voidaan käyttää useampia tasoja, eri ruokalajeja voidaan valmistaa
samanaikaisesti. Esimerkiksi pikkuleipiä ja pizzoja voidaan paistaa samanaikaisesti kolmella
eri pellillä. Kiertoilmaa voidaan käyttää myös siinä tapauksessa että ruokaa valmistetaan
vain yhdellä tasolla.
Alinta tasoa käyttämällä ruoan valmistumista on helppo valvoa.
Kiertoilmakypsennys on erityisen käytännöllinen pakastettujen elintarvikkeiden nopeaan
sulatukseen, säilykepurkkien sterilointiin ja sienien tai hedelmien kuivaamiseen.
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.
Käyttöohje
Bekijk gratis de handleiding van Witt Embrace 90 Hood S, 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 S |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 7971 MB |
