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GB 13
T °C
default
180
220
210
210
40
T °C
range
40 ÷ 40
50 ÷ 240
50 ÷ 280
50 ÷ 230
50 ÷ 240
Function
Dial
Function (Depends on the oven model)
LAMP: Turns on the oven light.
Allow about tenminutes extra when cookingfoodsat the same time.
CHALEUR PULSÉE: 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 distributionand the smells arenot mixed.
CONVENTIONAL : Both top and bottom heating elements are used. Preheat
the oven for 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 food and its dish on a 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 fewminutes without
the proteincontentof the foodbeing changed or altered.
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
3.2 Cooking Modes
BOTTOM HEATING + FAN: The bottom heating element is used with the fan
circulatingthe air inside the oven. This method is ideal for juicy fruit flans, tarts,
quiches and pâté.
It prevents food from drying and encourages rising in cakes, bread dough and
other bottom-cooked food.
Place the shelf in the bottomposition.
L3
L1 ÷ L5
GRILL: Use the grill with the door closed.
Grill: 2140 W Barbecue: 3340 W
The top heatingelement is used alone and youcan adjust the temperature. Five
minutes preheating is required to get the elements red-hot. Success is
guaranteed for grills, kebabs and gratin dishes. 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:
200 150 ÷ 220
GRILL + FAN: Use the turbo-grillwith the door closed.
The top heating element is used with the fan circulating the air inside the oven.
Preheating is necessary forred meats but not for white meats. Ideal for cooking
thick fooditems, 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 too close to
the grill. Turn the food overhalfwaythroughcooking.
BOTTOM HEATING: Using the lower element. Ideal for cooking all pastry based
dishes. Use this for flans, quiches, tarts, pate and any cooking that needs more
heatfrom below.
210 50 ÷ 230
*
*
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