4. OPERATING INSTRUCTIONS
EN 1
6
T °C
range
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
* Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class
Function
Dial
Function (Depends on the oven model)
LAMP:
Turns on the oven light.
MULTI-LEVEL:
We recommend you use this method for poultry, pastries, fish and vegetables. Heat
penetrates into the food better and both the cooking and preheating times are reduced. You can
cook different foods at the same time with or without the same preparation in one or more positions.
This cooking method gives even heat distribution and the smells are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
CONVENTIONAL:
Both top and bottom heating elements are used. Preheat the oven for about ten
minutes. This method is ideal for all traditional roasting and baking. For seizing red meats, roast
beef, leg of lamb, game, bread, foil wrapped food (papillotes), flaky pastry. Place the food and its
dish on a shelf in mid position.
DEFROST:
When the dial is set to this position. The fan circulates air at room temperature around
the frozen food so that it defrosts in a few minutes without the protein content of the food being
changed or altered.
BOTTOM H FAN:
The bottom heating element is used with the fan circulating the air
inside the oven. This method is ideal for juicy fruit flans, tarts, quiches and pâté.
It prevents food from drying and encourages rising in cakes, bread dough and other bottom-cooked
food.
Place the shelf in the bottom position.
*
T °C
Suggested
PIZZA -
With this function hot air circulated in the oven to ensure perfect result for dishes such as
pizza or cake.
COOK LIGHT
:
This function allows to cook in a healthier way, by reducing the amount of fat or oil
required. The combination of heating elements with a pulsating cycle of air ensures a perfect baking
result.
The top heating element is used alone and you can adjust the temperature. Five minutes preheating
is required to get the elements red-hot. Success is guaranteed for grills, kebabs and gratin dishes.
White meats should be put at a distance from the grill; the cooking time is longer, but the meat will be
tastier. You can put red meats and fish fillets on the shelf with the drip tray underneath.
GRILL :
use the grill with the door closed.
180
190
210
220
230
220
50 ÷ MAX
210
*
