Grill
Convection
Light
Grill
MAX
Convection
Bottom
Convection
Oven light
By turning the function selector knob to
this setting, the oven light will illuminate
in the oven cavity.
The oven light will operate on all selected
functions.
Light
12
Top Natrual Convection
GENERAL FEATURES
This oven features 2 different thermostatic
control functions to satisfy all cooking
requirements, provided by 3 heating elements:
.
Upper element, 850W
.
Lower element, 1150W
.
Grill element, 1100W
NOTE:
When using for the first time, you are
advised to operate the oven at maximum
temperature(thermostat knob on the
maximum position) for approximately
one hour in the mode and for another
15 minutes in the mode in order to
eliminate any traces of grease from
the electrical elements.
WARNING:
The door is hot, use the handle.
During use the appliance becomes
hot. Care should be taken to avoid
touching heating elements inside the
oven.
OPERATING PRINCIPLES
Heating and cooking in the natural
convection oven are obtained:
a. by natural convection
The heat is produced by the upper
and lower heating elements.
b. by radiation
The heat is radiated by the infrared
grill elements.
Attention: The oven door becomes
very hot during operation.
Keep children away.
THERMOSTAT KNOB
(fig.2.1)
To turn on the heating elements of the
oven, set function selector knob to the
required position and the thermostat
knob to the desired temperature.
To set the temperature, turn the thermostat
control knob indicator mark to the required
temperature.
The elements will turn on or off
automatically which is determinded by the
thermostat.
The operation of the heating elements is
signalled by a light placed on the control
panel.
Rotate the knob clockwise to set the
oven to one of the following functions:
FUNCTION SELECTOR KNOB
(fig.2.2)
The upper and lower heating elements
are switched on.
The heat is diffused by natural convection
and the temperature must be regulated
between 50
℃
and the maximum position
with the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.
Recommended for:
For foods which require the same cooking
temperature both internally and externally,
i.e. roasts, spare ribs, meringue, etc.
Classic convection
OPERATION
OPERATION
(Top Bottom element)
