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Function
Dial
Function (Depends on the oven model)
LAMP: Turns on the oven light.
PYROLYSIS
GRILL: use thegrill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minutes
preheating is required to get the elements red-hot. Success is guaranteed for grills, kebabs and
gratindishes. White meats should be put at a distance from the grill; the cooking time is longer, but
the meat will be tastier. You can put red meats and fish fillets on the shelf with the drip tray
underneath.The oven hastwo grill positions:
Grill: 2140 W Barbecue: 3340 W
FAN ASSISTED GRILL: use the turbo-grill withthe door closed.
The top heating element is used with the fan circulating the air inside the oven. Preheating is
necessary for red meats but not for white meats. Ideal for cooking thick food items, whole pieces
such as roast pork, poultry, etc. Place the food to be grilled directly on the shelf centrally, at the
middle level. Slide the drip tray under the shelf to collect the juices. Make sure that the food is not
tooclose tothe grill.Turn the food overhalfway through cooking.
FAN COOKING: We recommend you use this method for poultry, pastries, fish and vegetables.
Heat penetrates into the food better and both the cooking and preheating times are reduced. You
can cook different foods at the same time with or without the same preparation in one or more
positions. This cookingmethod giveseven heat distribution andthe smells arenot mixed.
Allow about tenminutes extra whencookingfoodsat the sametime.
CONVENTIONAL COOKING: Both top and bottom heating elementsare used. Preheat the ovenfor
about ten minutes. This method is ideal for all traditional roasting and baking. For seizing red
meats, roast beef, leg of lamb, game, bread, foil wrapped food (papillotes), flaky pastry. Place the
foodand its dish ona shelf in mid position.
DEFROST: When the dial is set to this position. The fan circulates air at room temperature around
the frozen food so that it defrosts in a few minutes without the protein content of the food being
changed or altered.
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
3.2 Cooking Modes
FAN + LOWER ELEMENT: The bottom heating element is used with the fan circulating the air inside
the oven. This method is idealforjuicy fruit flans,tarts, quiches andpâté.
It prevents food from drying and encourages rising in cakes, bread dough and other bottom-cooked
food.
Place the shelfin thebottomposition.
EN 10
*
KEEP WARM: This is recommended to reheat precooked foodstuff, positioning the shelf on the
secondlevel from top, orto defrostbread pizza orpastry by positioningthe shelf on thelower level.
The temperature is preset in 60°C constant, no regulationis possible.
*
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