8
FUNCTION SELECTOR KNOB
(fig. 3.2)
Rotate the knob clockwise to set the oven to one of the following functions:
OVEN LIGHT
By turning the function selector knob to this setting, the oven light will illuminate in the
oven cavity (15W).
The oven light will operate on all selected functions.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on.
The heat is diffused by natural convection and the temperature must be regulated
between 200 °F and 450 °F with the thermostat knob.
It is necessary to preheat the oven before introducing the foods to be cooked.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
DEFROSTING FROZEN FOOD
With the thermostat knob in the
" "
OFF position
only the oven fan is on.
The defrosting is done by simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour. The defrosting
times vary according to the quantity and type of foods to be defrosted.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated between 200 °F and 450 °F with the thermostat
knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.
VENTILATED BROILING
The infra-red element and the fan are on.
The heat is mainly diffused by radiation and the fan then distributes it throughout the
oven.
The temperature must be regulated between 200 °F and 450 °F with the thermostat
knob. It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “VENTILATED BROILING AND AU GRATIN”.
Always broil with the oven door closed.
It is recommended that you do not broil for longer than 30 minutes at any one
time.
Attention: the oven door becomes very hot during operation.
Keep children away.
Recommended for:
For broiling when a fast outside browning is necessary to keep the juices in, i. e. veal steak,
steak, hamburger, etc.
Fig. 3.2
