Operation Manual

16
TRADITIONAL
CONVECTION COOKING
The upper and lower heating elements are
switched on. The heat is diffused by natural
convection and the temperature must be
regulated between 50° C and 250° C with
the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.
Recommended for:
For foods which require the same cooking
temperature both internally and externally,
i. e. roasts, spare ribs, meringue, etc.
OVEN LIGHT
By setting the knob to this position, only
the oven light comes on.
It remains on in all the cooking modes.
GRILLING
The infrared grill element at the top of the
oven comes on. The heat is dispersed by
radiation.
Use with the oven door closed,
the function knob set to
, and the
temperature knob to position 225°C for
max 15 minutes, then to position 175°C.
For cooking hints, see the chapter “USE
OF THE GRILL”.
Recommended use:
Intense grilling, browning, cooking au
gratin and toasting etc.
It is recommended that you do not grill
for longer than 30 minutes at any one
time.
Attention: the oven door becomes very
hot during operation.
Keep children away.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked, positioning
the rack as close to the grill as possible.
The drip pan should be placed under the
rack to catch the cooking juices and fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time
(Grilling for longer than
the reccomended time may mean the
appliance overheats).
Caution: the oven door becomes very
hot during operation. Keep children well
out of reach.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical time
to recuperate the stored heat.