Owner Manual

45 46
Setting Oven Controls
Selection of cooking temperature is carried out by turning the knob clockwise to the required
temperature. The warning light will illuminate during the heating process. Once the oven
reaches desired temperature, the light will go out. Regular flashing means that the oven
temperature is being maintained at the programmed level.
Figure 32
Figure 33
KNOB SETTINGS
New knob design now features oven controls directly on the
knob. Simply twist to desired setting to set that cooking
mode. (see below for modes)
DEFROST (Bottom fan)
All types of food can be defrosted by circulating air at room temperature: cakes, cream, fruit, etc.
For foods such as: meat, fish, and bread you will want to set the fan temperature to 175-200° C
(347-392° F).
CONVECTION BAKE (Cooking element & Fan)
THERMOSTAT SELECTOR SWITCH FROM 60° C (140° F) TO MAX
This method allows even-heat multi-rack cooking for various types of foods with the appropriate
cooking times for each dish. The oven must be preheated before the foods are placed inside.
Use the ‘Fan Forced’ function to operate.
LOW BROIL (UPPER ELEMENT COOKING)
THERMOSTAT SELECTOR SWITCH FROM 60° C (140° F) TO MAX
This is best used to brown select dishes at the end of cooking.
HIGH BROIL (Grill Element)
THERMOSTAT SELECTOR SWITCH FROM 60° C (140° F) TO MAX
The use of the grill element is best reserved for: melting cheese, toasting, and browning. The
cooking time should be no longer than 5 minutes. To operate, please select Full Grill Function
along with the temperature.
CONVECTION BROIL (Grill element and Fan)
THERMOSTAT SELECTOR SWITCH FROM 60° C (140° F) TO 200° C (392° F)
Best used for grilling meats, vegetables, and poultry. Preheat the oven, place food on a grilling
rack or backing tray and place in the middle of the oven. Other racks can be used
simultaneously using this method.
PIZZA (Lower element and Fan)
THERMOSTAT SELECTOR SWITCH FROM 60° C (140° F) TO MAX
Ideal for pastries and cakes with wet covering and little sugar and damp desserts in moulds.
Excellent results can also be achieved in completing cooking at the bottom and with dishes
requiring heat in the lower area in particular. The plate is best inserted at bottom level.