Indesit FM 70 P.1 MR manual The Various Functions and their applications

The Various Functions and their applications

INDESIT ovens are fitted with the controls and indicators necessary for their use.

They are all on the strip.

THE FUNCTION SELECTOR

It has 10 marks shown in order by the following symbols: «0» : off

: lights

: "Traditional"

This is the old traditional cooking method that suits individual cooking. Two heaters (one visible beneath the

roof, the other invisible beneath the oven floor) work together.

Air heats up on contact with these heat sources, moving within the oven chamber by convection which means that

hot air, being lighter, tends to rise.

The phenomenon is known as natural convection.

This method of cooking is especially recommended for recipes simmered in a closed casserole (stews, tripe, etc.) or cooking with a bain-marie(crème caramel,

terrine, etc.).

The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended.

: “Traditional assisted”

This is the traditional cooking method, as above, assisted by the fan at the bottom of the oven. The combination enables slightly quicker heat transfer and the heat to be distributed more uniformly within the oven chamber.

This method of cooking is especially recommended for all traditional open recipes such as gratinée potatoes,

stuffed tomatoes, lasagne, etc., and for braising fish. The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended.

: “Baking”

Only the round electric heater at the bottom of the oven and the fan are used in order to give delicate heat, just right for baking recipes such as brioche, chocolate cake, fruit cake, sponge cake, petits fours, meringues, etc.

The enamel tray should be used to support the dish on tier 2. Pre-heating the oven is recommended.

: “Fan convection”

The combination of all of the heaters plus the fan guaran- tees you perfect heat distribution throughout the oven chamber.

This method of cooking is recommended for cooking dishes on several levels.

If the dishes are of different kinds, they cook without any alteration to their respective flavours. Using this function means that all dishes have the same cooking tempera- ture (you remove each dish once it is cooked).

For cooking on two levels for example, the enamel tray should be used to support the dish on tier 1 and the rack on tier 3. Pre-heating the oven is recommended.

: “Pizza”

The heaters (oven floor and circular) are used to heat the

oven up quickly.

Your pizzas and tarts will benefit from stronger bottom heat so as to guarantee that the dough or pastry is cooked through during baking. The fan will give the browning necessary on top to get an appetising result.

The enamel tray should be used on tier 1 to support the dish. Pre-heating the oven is recommended.

: “Grill”

Only the heater at the top operates; the grill glows red and emits infra-red rays like the rays in sunlight.

This is because the intention is not so much to heat the air in the oven chamber as to expose the food directly to the rays.

Cooking is with the door closed.

Radiant heat can be adjusted with the temperature selector (do not select a temperature over 270°).

: “Fan grill”

Only the top heater runs with infra-red output. The fan at the bottom of the oven, by mixing, distributes the heat evenly, so all of the food is cooked at the same time by :

-infra-red rays that heat the surface of the preparation,

-hot air that cooks in-depth by conduction.

This method of cooking is recommended for cooking roasts, red or white meat and poultry.

The rack goes on tier 2 to carry the meat and the enamel tray goes on tier 1 to catch the fat and juices.

The oven should not be pre-heated.

When “grilling”, accessible parts can become hot, keep small children well clear.

: self-cleaning by pyrolysis

This is the integral cleaning of the oven.

For further information about self-cleaning by pyrolysis.

THE TEMPERATURE SELECTOR

The Temperature Selector covers a range from 60°to 300°.

THE HEAT INDICATOR LIGHT

This red indicator light stays on while the temperature in the oven is rising and goes off when the desired temperature is reached.

THE LOCKING DISPLAY

The indicator light is off when pyrolysis starts. It comes on when the temperature inside the oven reaches a certain level. It is then impossible to open the door.

About 20 minutes after the end of pyrolysis, the temperature inside the oven will have dropped to about 300°C. The indicator light will go off and you can then open the door.

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