Operation Manual

14
COOKING WITH FORCED AIR
Fan cooking is more economical and
quicker than cooking in a conventional
oven.
The moving hot air surrounds the food
and penetrates it more quickly than in a
conventional oven.
Theovencanbelledwithdifferentdishes
all requiring the same cooking temperature.
Subtract 10 minutes per hour for every dish
requiring a cooking time of more than 1
hour and reduce the heat by 10-20°C; the
hotter the oven, the more the temperature
can be reduced.
Generally, there is no need to pre-heat
the oven, but it is advisable to pre-heat for
about 5 minutes to ensure the best results;
use the indicator light as a guide, it goes
out when the set temperature is reached.
Fan cooking is ideal for gelatine based
dishes and softening ice cream - a
microwave oven is much too strong for
these dishes.
Cooking yeast based dishes is also
speeded up this way. If the oven door has
been opened, the oven quickly regains its
temperature once the door is closed.
5 - BOTTOM MAIN OVEN
Attention: The oven door becomes
very hot during operation.
Keep children away.
SWITCH AND TEMPERATURE
SELECTOR
Turntheselectorknob(g.5.1)tothere-
quired function.
0
OFF-asperg.5.1
The oven light is switched on.
The fan operates without the
heating element, this function
can be used for defrosting.
50-250°C The oven light is switched on.
The oven temperature can be
set between 50°C - 250°C.
The set temperature has been
reached when the temperature
indicator light goes out.
Several different meals may
be cooked simultaneously
on various shelves, as the
heated air circulates evenly
throughout the oven.
The hot air system cooks more
quickly than conventional
static system, therefore the
temperature should be set
15°C - 20°C below the values
recommended in your recipe
books.
The oven door may be
opened briey while cooking
as any heat losses are quickly
recovered when the door is
closed.
WARNING:
The door is hot, use the handle.
During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements inside the oven.
Fig. 5.1