Hotpoint-Ariston Style FH 82 C IX-HA: C oo k in g modes

1

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GB

C oo k in g modes

C

oo

k

in

g

modes

!

 A temperature value can be set for all cooking

modes between 60°C and Max, except for

• BARBECUE (recommended: set only to MAX power

level);

• GRATIN (recommended: do not exceed 200°C).

 / 

LEAVENING 

mode

The oven reaches and maintains a temperature of

40°C irrespective of the position of the T

H

ERMOSTAT

knob. This mode is ideal for leavening dough made

with yeast.

 / 

TRADITIONAL OVEN 

mode

Both the top and bottom heating elements will come

on. 

W

ith this traditional cooking mode, it is best to use

one cooking rack only: if more than one rack is used,

the heat distribution will be uneven.

 / 

BAKING 

mode

The rear heating element and the fan come on,

guaranteeing the distribution of heat delicately and

uniformly throughout the oven. This mode is ideal for

baking and cooking temperature sensitive foods such

as cakes that need to rise and to prepare certain

tartlets on 3 shelves simultaneously.

 / 

FAST COOKING 

mode

The heating elements and the fan come on,

guaranteeing the distribution of heat consistently and

uniformly throughout the oven.

Pre-heating is not necessary for this cooking mode.

This mode is especially recommended for cooking

pre-packed food quickly (frozen or pre-cooked). The

best results are obtained if you use one cooking rack

only.

 / 

MULTI-COOKING 

mode

All the heating elements (top, bottom and circular), as

well as the fan, will come on. Since the heat remains

constant throughout the oven, the air cooks and

browns food uniformly. A maximum of two racks may

be used at the same time.

 / 

PIZZA 

mode

The heating elements (bottom and circular) and the

fan come on. This combination heats the oven rapidly

by producing a considerable amount of heat,

particularly from the bottom element. If you use more

than one rack simultaneously, switch the position of

the dishes halfway through the cooking process.

 / 

BARBECUE 

mode

The top heating element and the rotisserie (where

present) come on. The high and direct temperature of

the grill is recommended for food that requires high

surface temperature. Always cook in this mode with

the oven door closed.

 / 

GRATIN 

mode

The top heating element as well as the fan and the

rotisserie (where present) come on. This combination

of features increases the effectiveness of the

unidirectional thermal radiation of the heating

elements through forced circulation of the air

throughout the oven.

This helps prevent food from burning on the surface,

allowing the heat to penetrate right into the food.

Always cook in this mode with the oven door closed.

The 

R

otisse

r

ie

 (only available on certain models)

To operate the rotisserie

(

see diagram

) proceed as

follows:

1. Place the dripping pan in position 1.

2. Place the rotisserie support in position 3 and insert

the spit in the hole provided on the back panel of the

oven.

3. Start the rotisserie using the knob to select MODE

 / 

 or 

 / 

.

W

hen 

 / 

 mode is on, the rotisserie will stop if

the door is opened.

2

0

GB

Practical

coo

k

in

g

advice

!

 Do not place racks in position 1 and 5 during fan-

assisted cooking. Excessive direct heat can burn

temperature sensitive foods.

!

 In the BARBECUE and GRATIN cooking modes,

particularly when using the rotisserie, place the

dripping pan in position 1 to collect cooking residues

(fat and/or grease).

MULTI-COOKING

• Use position 2 and 4, placing the food that requires

more heat on 2.

• Place the dripping pan on the bottom and the rack

on top.

BARBECUE

• Insert the rack in position 3 or 4. Place the food in

the centre of the rack.

•

W

e recommend that you set the maximum power

level. The top heating element is regulated by a

thermostat and may not always be on.

PIZZA MODE

• Use a light aluminium pizza pan. Place it on the

rack provided.

For a crispy crust, do not use the dripping pan

(prevents crust from forming by extending cooking

time).

• If the pizza has a lot of toppings, we recommend

adding the mozzarella cheese on top of the pizza

halfway through the cooking process.

2

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GB

C

oo

k

i

n

g 

a

dv

i

c

e

ta

b

l

e

Cooking 

modes 

Foods Weight 

(in kg) 

Rack Position  Pre-heating 

time 

(minutes) 

Recommended 

temperature 

Cooking 

time 

(minutes) 

Leavening 

Leavening process of dough made with 

yeast or baking powder (brioches, bread, 

sugar pie, croissants, etc.) 

Traditional 

Oven 

Duck 

Roast veal or beef 

Pork roast 

Biscuits (short pastry) 

Tarts 

1 

1 

1 

- 

1 

3 

3 

3 

3 

3 

15 

15 

15 

15 

15 

200 

200 

200 

180 

180 

65-75 

70-75 

70-80 

15-20 

30-35 

Baking 

Mode 

Tarts 

Fruit cakes 

Plum cake 

Sponge cake 

Stuffed pancakes (on 2 racks) 

Small cakes (on 2 racks) 

Cheese puffs (on 2 racks) 

Cream puffs (on 3 racks) 

Biscuits (on 3 racks) 

Meringues (on 3 racks) 

0.5 

1 

0.7 

0.5 

1.2 

0.6 

0.4 

0.7 

0.7 

0.5 

3 

2 or 3 

3 

3 

2 and 4 

2 and 4 

2 and 4 

1 and 3 and 5 

1 and 3 and 5 

1 and 3 and 5 

15 

15 

15 

15 

15 

15 

15 

15 

15 

15 

180 

180 

180 

160 

200 

190 

210 

180 

180 

90 

20-30 

40-45 

40-50 

25-30 

30-35 

20-25 

15-20 

20-25 

20-25 

180 

Frozen food 

Pizza 

Courgette and prawn pie 

Country style spinach pie 

Turnovers 

Lasagne 

Golden Rolls 

Chicken morsels 

0.3 

0.4 

0.5 

0.3 

0.5 

0.4 

0.4 

2 

2 

2 

2 

2 

2 

2 

- 

- 

- 

- 

- 

- 

- 

250 

200 

220 

200 

200 

180 

220 

12 

20 

30-35 

25 

35 

25-30 

15-20 

Pre-cooked food 

Golden chicken wings 

0.4 

2 

- 

200 

20-25 

Fast 

cooking 

Fresh Food 

Biscuits (short pastry) 

Plum cake 

Cheese puffs 

0.3 

0.6 

0.2 

2 

2 

2 

- 

- 

- 

200 

180 

210 

15-18 

45 

10-12 

Multi-

cooking 

Pizza (on 2 racks) 

Lasagne 

Lamb 

Roast chicken + potatoes 

Mackerel 

Plum cake 

Cream puffs (on 2 racks) 

Biscuits (on 2 racks) 

Sponge cake (on 1 rack) 

Sponge cake (on 2 racks) 

Savoury pies 

1 

1 

1 

1+1 

1 

1 

0.5 

0.5 

0.5 

1 

1.5 

2 and 4 

3 

2 

2 and 4 

2 

2 

2 and 4 

2 and 4 

2 

2 and 4 

3 

15 

10 

10 

15 

10 

10 

10 

10 

10 

10 

15 

230 

180 

180 

200 

180 

170 

190 

180 

170 

170 

200 

15-20 

30-35 

40-45 

60-70 

30-35 

40-50 

20-25 

10-15 

15-20 

20-25 

25-30 

Pizza Mode 

Pizza 

Roast veal or beef 

Chicken 

0.5 

1 

1 

3 

2 

2 or 3 

15 

10 

10 

220 

220 

180 

15-20 

25-30 

60-70 

Soles and cuttlefish 

Squid and prawn kebabs 

Cuttlefish 

Cod filet 

Grilled vegetables 

Veal steak 

Sausages 

Hamburgers 

Mackerels 

Toasted sandwiches (or toast) 

0.7 

0.6 

0.6 

0.8 

0.4 

0.8 

0.6 

0.6 

1 

4 and 6 

4 

4 

4 

4 

3 or 4 

4 

4 

4 

4 

4 

- 

- 

- 

- 

- 

- 

- 

- 

- 

- 

Max 

Max 

Max 

Max 

Max 

Max 

Max 

Max 

Max 

Max 

10-12 

8-10 

10-15 

10-15 

15-20 

15-20 

15-20 

10-12 

15-20 

3-5 

Barbecue 

With rotisserie (where present) 

Veal on the spit 

Chicken on the spit 

Lamb on the spit 

1.0 

1.5 

1.0 

- 

- 

- 

- 

- 

- 

Max 

Max 

Max 

80-90 

70-80 

70-80 

Grilled chicken 

Cuttlefish 

1.5 

1.5 

2 

2 

10 

10 

200 

200 

55-60 

30-35 

Gratin 

With rotisserie (where present) 

Veal on the spit 

Lamb on the spit 

Chicken on the spit + 

potatoes (roasted) 

1.5 

1.5 

1.5 

- 

- 

- 

- 

2 

10 

10 

10 

10 

200 

200 

200 

200 

70-80 

70-80 

70-75 

70-75