Operating instructions

14
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements come on.
The heat is dispersed by natural convection and the temperature must be set to between
50° and 250°C via the thermostat knob. The oven must be preheated before cooking.
Recommended for:
Food that requires the same degree of cooking both inside and out, for example roasts,
spare pork ribs, meringues etc.
Function selector knob (Fig. 6.1)
Rotate the knob clockwise to set the oven for one of the following functions.
Thermostat knob (Fig. 6.2)
This only sets the cooking temperature and does not switch the oven on. Rotate clockwise
until the required temperature is reached (from 50 to 250°C).
The light above the temperature selector will illuminate when the oven is swiched on and
turns off when the oven reaches the correct temperature.
The light will cycle on and off during cooking in line with the oven temperature.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
It remains on in all the cooking modes.
Operating principles
Heating and cooking in the CONVENTIONAL oven are obtained in the following ways:
a. by natural convection
The heat is produced by the upper and lower heating elements.
b. by radiation
The heat is radiated by the infra red grill element.