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UseSymbol
SLOW BAKING
3)
For gentle, slow and even cooking of meat, fish and pastry on a single rack.
This cooking method will leave the meat with a higher water content, making
it juicier and more tender, while pastry will be evenly browned/baked. This
system is used in the temperature range between 140 °C and 220 °C
PIZZA SYSTEM
1)
This system is optimal for baking pizza and pastry with higher water content.
Use it to bake on a single rack, when you want the food to be done faster and
to be crunchy.
BAKING FROZEN FOOD
1)
This method allows baking frozen food in a shorter period of time without
pre-heating. Optimum for pre-baked frozen products (bakery products,
croissants, lasagne, French fries, chicken nuggets), meat and vegetables.
DEFROSTING
Use this function for controlled defrosting of frozen food (cakes, pastry, bread,
rolls, and deep-frozen fruit). During the defrosting process, turn the pieces of
food over, stir the food, and separate any chunks that are frozen together. For
microbiological safety, we recommend slowly defrosting meat and other delicate
foods in the refrigerator.
PYROLYSIS
This function allows automatic cleaning of the oven interior by high temperature
that incinerates the fat residues and other impurities to reduce them to ashes.
OVEN LIGHT
The oven light switches on when you select a system (except when you select
pyrolitic cleaning) or when you turn the knob to the light position.
1)
In these systems, it is possible to use the gratin function (see chapter Starting the cooking process).
2)
You can add steam to the baking process with these systems. The basic function will operate
when the system is selected. By using a baking tray with water, the function is changed to baking
with addition of steam (see chapter Start of operation).
3)
It is used for determining the energy efficiency class pursuant to the EN 60350-1 standard.
SETTING THE COOKING TEMPERATURE
Rotate the knob to set the desired TEMPERATURE.
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