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ATTENTION: Accessible parts may become very hot during use. Children should be kept at
a distance.
Indicative table for positioning foods based on functions, temperatures and cooking times
INSTRUCTIONS FOR USE CONVENTIONAL COOKING
Conventional cooking uses top and bottom heat to cook a single dish.
Place the food in the oven only once cooking temperature has been
reached, i.e.when the heating indicator goes out. If you want to
increase top or bottom temperature towards the end of the cooking
cycle, set the temperature control to the right position.It is advisable to
open the oven door as little as possible during cooking.
FAN COOKING
For this type of cooking a fan positioned at the back allows the circulation of hot air inside the oven,
creating uniform heat. In this way cooking is more rapid than conventional cooking. It is a suitable
method for cooking dishes on more than one shelf, especially when the food is of different types
(fish, meat etc.)
DEFROSTING
By selecting one of the fan cooking functions and setting the thermostat
to zero, the fan allows cold air to circulate inside the oven. In this way
frozen food can be rapidly defrosted. It is not essential to pre-heat the
oven, but you are advised to do so when cooking pastries.
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