Operation Manual

Three associated heat
sources: lots of heat at the
bottom of the oven, a small
amount of circulating heat and a
slight grill effect.
Stays warm.
Description
nce with European Standard EN50304 and the European Directive 2002/40/EC.
Oven rapidly reaches the
selected temperature. Some
dishes can start off in the cold
oven.
Pre-heating is sometimes
necessary to reach the required
temperature.
This mode combines the effects of
the turbine and the grill. The grill
directs infrared energy at the food
and the air movement created by
the turbine enhances this effect.
The double grill covers the full
surface of the oven shelf.
The single grill is equally efficient,
but covers a smaller area.
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Recommended for leaving breads
to rise (keeping temperature below
40ºC), keeping dishes warm and
thawing food.
Recommended for juicy quiches,
pies and fruit tarts, preferably
placed in an earthenware dish.
Recommendations
Upper oven cooking modes
Recommended to prevent meat
drying out, and for cooking
vegetables and fish and food
placed on up to 2 shelves.
Recommended to keep white
meat, fish and vegetables
juicy and succulent.
To seal or thoroughly cook legs of
lamb and beef rib roasts.
To keep fish steaks nice and juicy.
Recommended for grilling cutlets,
sausages, slices of bread and
Mediterranean prawns placed on
the oven shelf.
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