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OPERATION
Switching on the oven is indicated by two
signal lights, yellow and red, turning on. The
yellow light turned on means the oven is work-
ing. If the red light goes out, it means the oven
has reached the set temperature. If a recipe
recommends placing dishes in a warmed-up
oven, this should be not done before the red
light goes out for the first time. When baking,
the red light will temporarily come on and go
out (to maintain the temperature inside the
oven). The yellow signal light may also turn
on at the knob position of “oven chamber
lighting”.
Top and bottom heaters on
Set the knob in this position for co-
nventional baking. This setting is ideal
for baking cakes, meat, fish, bread
and pizza (it is necessary to preheat
the oven and use a baking tray) on
one oven level.
Top heater, bottom heater and fan
are on.
This knob setting is most suitable
for baking cakes. Convection baking
(recommended for baking).
When the
functions have been
selected but the temperature knob is
set to zero only the fan will be on. With
this function you can cool the dish or
the oven chamber.
Bottom heater on
When the knob is set to this position
the oven is heated using only the
bottom heater. Baking of cakes from
the bottom until done (moist cakes
with fruit stuffing).
Convection with ring heating ele-
ment
Setting the knob in this position allows
the oven to be heated up by a heating
element with air circulation forced by a
rotating fan fitted in the central part of
the back wall of the of and chamber.
Lower baking temperatures than in
the conventional oven can be used.
Heating the oven up in this manner
ensures uniform heat circulation aro-
und the dish being cooked in the oven.
Convection with ring heating ele-
ment and bottom heater on
With this setting the convection fan
and bottom heater are on, which in-
creases the temperature at the bottom
of the cooked dish. Intense heat from
the bottom, moist cakes, pizza.
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