Hotpoint BD52K/2, DE47X/2, DQ47I/2, BD52P/2, BD52B/2, BD62SS/2 MainOven-Circulaire Roasting, Step

MainOven-Circulaire Roasting

(BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)

CIRCULAIRE ROASTING

Circulaire roasting - food is placed on the roasting rack, this allows the oven fan to circulate the hot air around the food, making it suitable for thin foods, such as chops, steaks, sausages as well as meat joints and poultry, as it will cook both sides at the same time. it is possible to cook on any shelf position, as the temperature in the oven is evenly distributed. Also, the oven heats up more quickly and generally will cook food at a lower temperature than a conventional oven, so pre-heating is not necessary for most foods. For a guide on "cooking times" and "cooking temperatures" see "Circulaire Roasting Chart", next page.

If required, circulaire roasting can be timed using the Oven Timer. Follow the timer instructions before selecting Fan Oven function and the required temperature.

Note: It is also possible to cook food on the roasting rack on one shelf, while cooking different types of food at the same temperature, on other shelf positions (three shelves maximum).

Operating Instructions:
		GB
STEP 1.	Ensure the Oven Timer is set to manual.
	Ensure that the oven shelf is in the position
	you require. Place the food centrally on the
	roasting rack. Position the roasting rack on
	top of the grill/meat pan. Place the grill/
	meat pan centrally on the oven shelf.
	Ensure the oven door is fully closed.
STEP 2.	Turn the control knob (D) clockwise to the
	fan oven function. Turn the control knob
	(C) clockwise and select the required
	cooking temperature. The pilot light (•) will
	immediately come on and will remain on
	until the oven reaches the required tempe-
	rature. The light will then automatically go
	off and on during cooking as the oven
	thermostat maintains the correct tempera-
	ture.
STEP 3.	After use, turn controls (C) and (D) to the
	Off (O) position.

Note: At the end of a cooking period there may be

amomentary puff of steam when the door is

opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal.

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