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Use
25
EN
2.4 Using the oven
To switch on the oven:
1. Select the cooking function using the
function knob.
2. Select the temperature using the
temperature knob.
3. If you wish, you can set the a timed
cooking with the programmer clock. If
you avoid using the programmer clock
and thus setting a manual cooking you
have to stop the oven manually by
turning both the temperature and the
function knobs to the OFF position.
Functions list
WARNING
Fire Hazard
• Keep the oven door closed when the
appliance is in use.
NOTE: If there is no power, the
cooling fan will not work. Do not
try to switch on the oven manually.
BAKE
As the heat comes from above and below
at the same time, this system is particularly
suitable for certain types of food. Traditional
cooking, also known as static cooking, is
suitable for cooking just one dish at a time.
Perfect for all types of roasts, bread and
cakes, and in any case, particularly suitable
for fatty meats such as goose and duck.
CONV BOTTOM
The combination of the fan with just the
bottom heating element allows cooking to
be completed more rapidly. This system is
recommended for sterilizing or for finishing
off the cooking of foods which are already
well-cooked on the surface, but not inside,
which therefore need a little more heat.
Perfect for any type of food.
BROIL
Using the heat released from the central
part of the broil element, this function allows
you to grill small portions of meat and fish
for making kebabs, toasted sandwiches
and any types of grilled vegetable side
dishes
BROIL MAX
The heat coming from the whole broil
element gives perfect grilling results above
all for thin and medium thickness meat and
in combination with the rotisserie (where
fitted) gives the food an even browning at
the end of cooking. This function is perfect
for sausages, ribs and ham. This function
enables large quantities of food,
particularly meat, to be grilled evenly.
CONV BROIL
The airflow produced by the fan softens the
strong heatwave generated by the broil
element, grilling perfectly even very thick
foods. Perfect for large cuts of meat (e.g.
shin of pork).
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