Instruction for Use

24
Keep warm phase
To keep food you have just cooked warm, the oven keeps
the internal fan on at the end of all cooking modes that
foresee the use of the fan. The forced circulation of air will
stop when knob “L” is set to position 0 or when the oven
has cooled down.
Notice: The first time you use your appliance, we recom-
mend that you set the thermostat to the highest setting
and leave the oven on for about half an hour with nothing
in it, with the oven door shut. Then, open the oven door
and let the room air. The odour that is often detected dur-
ing this initial use is due to the evaporation of substances
used to protect the oven during storage and until it is in-
stalled.
Notice: Place the dripping pan provided on the bottom
shelf of the oven to prevent any sauce and/or grease from
dripping onto the bottom of the oven only when grilling
food or when using the rotisserie (only available on cer-
tain models). For all other types of cooking, never use the
bottom shelf and never place anything on the bottom of
the oven when it is in operation because this could dam-
age the enamel. Always place your cookware (dishes, alu-
minium foil, etc. etc.) on the grid provided with the appli-
ance inserted especially along the oven guides.
The oven light
Set knob “L” to the
8 symbol to turn it on. It lights the
oven and stays on when any of the electrical heating ele-
ments in the oven come on.
Please remember that once cooking is over, the oven light
will stay on until knob “L” is set back to position 0 or until
the oven has cooled down sufficiently.
Traditional a
Position of thermostat knob “M”: between 40°C and 250°C.
On this setting, 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 re-
duced energy consumption. The convection oven is still
unequalled 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, gou-
lash, wild game, ham etc.) which need to cook slowly and
require basting or the addition of liquid. It nonetheless re-
mains the best system for baking cakes as well as fruit
and cooking using covered casserole dishes for oven bak-
ing. When cooking in Traditional, only use one dripping
pan or cooking rack at a time, otherwise the heat distribu-
tion will be uneven. Using the different rack heights avail-
able, 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.
Baking
u
Position of thermostat knob “M”: between 40°C and 250°C.
The rear heating element and the fan come on,
guaranteeing delicate heat distributed uniformly throughout
the oven. The electricity absorption in this cooking mode
is only 1600 W.
This mode is ideal for baking and cooking delicate foods -
especially cakes that need to rise - and for the preparation
of certain tartlets on 3 shelves at the same time. Here are
a few examples: cream puffs, sweet and savoury biscuits,
savoury puffs, Swiss rolls and small portions of vegetables
au gratin, etc…..
“Fast cooking” Mode
v
Position of thermostat knob “M”: between 40°C and 250°C.
The heating elements and the fan come on, guaranteeing
constant heat distributed uniformly throughout the oven.
This mode is especially recommended for cooking pre-
packed food quickly (as pre-heating is not necessary),
such as for example: frozen or pre-cooked food) as well
as for a few “home-made” dishes.
The best results when cooking using the “Fast cooking”
mode are obtained if you use one cooking rack only (the
second from the bottom), please see the table entitled
“Practical Cooking Advice”.
Multi-cooking Mode
b
Position of thermostat knob “M”: between 40°C and 250°C.
The heating elements, as well as the fan, will come on.
Since the heat remains constant and uniform throughout
the oven, the air cooks and browns food uniformly over its
entire surface. With this mode, you can also cook various
dishes at the same time, as long as their respective cook-
ing temperatures are the same. A maximum of 2 racks
can be used at the same time, following the instructions in
the section entitled: “Cooking On More Than One Rack”.
This Multi-cooking mode is particularly recommended for
dishes requiring a gratin finish or for those requiring con-
siderably prolonged cooking times, such as for example:
lasagne, pasta bakes, roast chicken and potatoes, etc…
Moreover, the excellent heat distribution makes it possi-
ble to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The
Multi-cooking mode is especially suited for cooking fish,
which can be prepared with the addition of a limited amount
of condiments, thus maintaining their flavour and appear-
ance.
Desserts: the Multi-cooking mode is also perfect for bak-
ing leavened cakes.
Moreover, this mode can also be used to thaw quickly
white or red meat and bread by setting the temperature to
80 °C. To thaw more delicate foods, set the thermostat to
60°C or use only the cold air circulation feature by setting
the thermostat to 0°C.
Pizza Mode
w
Position of thermostat knob “M”: between 40°C and 250°C.
The bottom and circular heating elements, as well as the
fan, will come on. This combination rapidly heats the oven
due to the large amounts of power used by the appliance
(2800 W), which results in the production of considerable