Hotpoint SD98, ST98 Cooking Advice, Cooking on More Than One Shelf, Using the Fast Cooking Mode

Cooking Advice

The oven offers a wide range of alternatives which allows you to cook any type of food in the best possible way. With time you will learn to make the best use of this versatile cooking appliance and the following are only a guide, which may be varied according to your own personal taste.

Cooking on More Than One Shelf

If you have to cook food on several shelves, use either the

“pastry” mode K or the > “Multi-cooking”mode, as

these are the only modes that allow you to do so.

When cooking delicate food on more than one shelf, use the “pastry” mode, K which allows you to cook on 3 shelves at the same time (the 1st, 3rd and 5th from the bottom). Some examples are included in the “Cooking Chart”.

When cooking other food on several shelves, use the “Multi-cooking”mode >keeping the following sugges- tions in mind:

•The oven is fitted with 5 shelves. During fan assisted cooking, use two of the three central shelves; the low- est and highest shelves receive the hot air directly and therefore delicate foodstuffs could be burnt on these shelves.

•As a general rule, use the 2nd and 4th shelf from the bottom, placing the foodstuffs that require greater heat on the 2nd shelf from the bottom. For example, when cooking meat roasts together with other food, place the roast on the 2nd shelf position from the bottom and the more delicate food on the 4th shelf position from the bottom.

•When cooking food that require differing times and temperatures, set a temperature that is somewhere between the two temperatures required, place the more delicate food on the 4th shelf position from the bottom and take the food requiring less time out of the oven first.

•Use the baking tray on the lower shelf position and the shelf on the upper;

Using the “Fast Cooking” Mode

Functional, fast and practical for those of you who use frozen or pre-cooked food along with other food items. You will find useful suggestions in the “Cooking Chart” .

Using the Grill

The “7 Chefs” oven offers you several different grilling modes.

Use the @ “grill” mode, placing the food in the centre of the grill pan (situated on the 3rd or 4th shelf from the bot- tom), because only the central part of the top heating ele- ment is turned on.

To catch any fat and/or grease that may drip from the shelf, place the baking tray provided on the first shelf from the bottom.

When using this mode, we recommend you set the tem- perature control to the highest setting. Lower temperatures can also be set, simply by setting the temperature control to the temperature required.

In models fitted with a rotisserie, you can use the spit kit provided when using the “grill” mode. In this case, cook with the oven door shut, placing the spit kit on the third oven shelf from the bottom and the dripping pan on the bottom shelf to collect any sauce and /or dripping fat.

Setting A“Gratin”, is extremely useful for grilling foods rapidly, as the distribution of heat makes it possible not only to brown the surface, but also to cook the bottom part.

Moreover, it can also be used for browning foods at the end of the cooking process, such as adding that gratin finish to pasta bakes.

When using this mode, place the shelf on the 2nd or 3rd shelf position from the bottom (see cooking table) then, to prevent fat and grease from dripping onto the bottom of the oven and thus smoke from forming, place a baking tray on the 1st shelf position from the bottom.

Important: always cook in “Gratin” mode with the oven door shut. This will allow you both to obtain excellent re- sults and to save on energy (approximately 10%).

When using this mode, we advise you to set the tempera- ture control to 200°C, as it is the most efficient way to use the grill, which is based on the use of infrared rays. How- ever, this does not mean you cannot use lower tempera- tures, simply by adjusting the temperature control to the desired temperature.

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