Operating Instructions and Installation Instructions

9880022302-EN-250717.doc

■ OVEN FUNCTIONS ■

(the symbols in the oven indicated for which functions it is set up for)

Oven light

The oven light can be turned on independently at any time in the case of models with

this symbol. The light stays on also with other functions. For the models without this

symbol, the light turns on for each oven function selection.

Traditional static cooking (mod-E;EG;W;M)

With the simultaneous heat distribution coming from above and below, this function is

for baking food that requires slow cooking with the constant addition of liquids. Ideal

for any type of roast, bread, cakes and biscuits in general. Use only one shelf for this

type of cooking. Otherwise the temperature will not be distributed properly.

Upper cooking (mod-E;M)

This function activates the heat element at the top. The intense heat diffused from above

is excellent for finishing off the baking of food that is cooked on the inside but not

entirely on the surface.

Lower cooking (mod-E;EG;W;M)

In this case the bottom heating element starts working. Unlike cooking with the upper

cooking method, this function is recommended for perfecting the cooking of dishes that

are already cooked on the surface but require further cooking in the centre. The intense

heat from below is excellent for roasting meat which is not so tender.

Intensive cooking (mod- W;M)

The activation of the top and bottom heat elements together with the fan ensures even

distribution of the intense heat produced. The hot air circulating inside the oven evenly

cooks and browns different dishes, on one or more levels, that require similar

temperatures. In meat roasts the optimisation of heat distribution allows cooking at

lower temperatures reducing the dispersion of sauces. This helps keep the meat more

tender and reduces the decrease in weight.

Slow cooking (mod- W)

This function combines the lower heat element and the fan. This is best for baking

delicate food such as cakes needing rising which is facilitated by heat coming from

below. Just like the lower heat cooking method, slow cooking can be used to finish

baking dishes already browned on the surface but not yet ready on the inside.

Pizza function (FTO model)

This is the most powerful function. Both the lower element and the circular element at

the back of the oven work at the same time, with forced ventilation of air inside. In this

way you have a