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27
THE OVEN : "ELECTRICAL OVEN"
Always keep small children away from the oven while it is in use.
Before cooking for the first time switch the oven on and allow it to heat up while empty.
At this point you may notice a slightly smoky odour, this is perfectly normal and occurs
as the protective covering which surrounds the insulating panels is gently removed. This
covering is designed for transit purposes only and its removal will not affect the per-
formance of your oven.
Prior to use simply wipe the oven interior with a damp cloth, it is then ready for cooking.
COOKING METHODS (according to models)
Electrical oven : Baking/Roasting (from 60 to MAX), Grilling, and Rotisserie Cooking
(with option).
Multifunction oven : Baking/Roasting, Baking, Grilling, Convection Grilling, and Convec-
tion Roasting.
BAKING / ROASTING : use both upper and lower heating elements, but no fan.
Ideal for traditional cooking, for high temperatures, roasting and browning of meats
such as lamb, roast beef and game, as well as stews, casseroles, and other dishes.
Preheat the oven for 10 minutes. Place the dishes on the shelf in the 2nd or
3rd position.
BAKING : uses the lower heating element only. Use it for tarts, "quiches", pies
and all cooking which requires more heat and radiation from below.
GRILLING : uses the upper heating ement only. Guaranteed success for grilling,
grilled meats, and very useful for "gratin". Preheat the oven for five minutes or until
the grill element is glowing. Use with door ajar with the metal deflector shield in
position.
CONVECTION-GRILLING : uses the upper heating element with a fan that
circulates hot air throughout the oven. Ideal for whole pieces of meat such as pork
roast, and poultry. A pre-heat is unnecessary for white meat. Place the food directly
on the shelf in the centre of the oven, at a medium level. Slide the roasting tray
under the shelf to collect the grease. Take care that the joint is not placed too close
to the grill. Half way through the cooking time, turn the joint. Use with door closed.
CONVECTION ROASTING : uses the upper and lower heating elements with a
fan that circulates hot air throughout the oven. This function is recommended for
poultry, pastries, fish and vegetables. The fan circulates hot air throughout the oven.
This results in better heat penetration of the food and shorter cooking times than
traditional roasting. You can use combined cookings with similar or different prepa-
rations, on one or two shelves.
THE ROTISSERIE COOKING : uses the upper heating element to combination
with the roasting spit. With the rotisserie, there is no need to pre-heat. Use rotisserie
cooking with door ajar with the metal deflector shield in position.
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