Use and Care Manual

Mode Introduction
Which enables the user to observe the progress of cooking without opening
the door. Oven lamp will light for all cooking functions.
Bottom Heater: Heat is applied only by the lower heating element of the oven. Use this
function for browning the bottom side of food. Suitable for slow cooking recipes, or for
warming up meals.
The top heating elements comes on. This mode can be used to brown food at the end
of cooking.
Mode Mode introduction
Lamp
Grill
Bake
Broil
Roast
The top and bottom heating elements come on. This is the classic, traditional type of
oven which has been perfected, with exceptional heat distribution and reduced energy
consumption. The convection oven is still unequal when it comes to cooking dishes made
up of several ingredients, e. g. cabbage with ribs, Spanish style cod, Ancona style
stockfish, tender veal strips with rice, etc. Excellent results are achieved when preparing
veal or beef-based dishes as well (braised meats, stew, goulash, wild game, ham etc. )
which need to cook slowly and require basting or the addition of liquid. Nonetheless, it
remains the best system for baking cakes as well as fruit and cooking using covered
casserole dishes for oven baking. When cooking in convection mode, only use one
dripping pan or cooking rack at a time, otherwise the heat distribution will be uneven.
Using the different rack heights available, you can balance the amount of heat between
the top and the bottom of the oven. Select from among the various rack heights based
on whether the dish needs more or less heat from the top.
The top central heating elements comes on. The extremely high and direct temperature
of the grill makes it possible to brown the surface of meats and roasts while locking the
juices in to keep them tender. The grill is also highly recommended for dishes that
require a high temperature on the surface: beef steaks, veal, rib steak, filets,
hamburgers etc…
The top two heating elements work simultaneously.
Double grill
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