8
/ Electric oven
ELECTRIC OVEN FUNCTIONS
Attention!
When using the oven for the
fi
rst time it should be
operated for 15-30 minutes at a temperature of
about 500°F/260°C without cooking anything insi-
de in order to eliminate any moisture and odours
from the internal insulation.
SHELF POSITIONS
Shelves are mounted on the appropriate guides
situated on the sides of the oven compartment.
Insert the shelf between top and bottom guide in
any of the 7 positions indicated.
COOLING FAN
The oven is equipped with a cooling fan desi-
gned to prevent the control panel and knobs from
overheating. The cooling fan will operate at dif-
ferent power lervel when the oven temperature
increase. It will turn o
ff
as the temperature decre-
ases.
NOTE
: It is normal for the cooling process to push
heated air out into the room when the oven is on.
PREHEATING THE OVEN
Most cooking times in recipes are intended for a
preheated oven and require that the oven already
be at the set temperature before placing food in
the oven. Preheating time depends on the tem-
perature setting and the number of racks in the
oven.
In many cooking modes, partial power from
the broiler is used to bring the oven to thepreheat
temperature. Therefore, placing food items in the
oven during preheat mode is not recommended.
USING THE OVEN
1. Place rack in desired position and shut the door.
2. Select the oven function with the dedicated fun-
ction knob. The light in the cavity will turn on.
3. Set the desired temperature with the dedicated
temperature knob.
The oven will start PRE-HEATING in a few se-
conds showing the progress in the gauge. The
end of pre-heating will be con
fi
rmed with a tone.
Place the food in the oven when the desired tem-
perature has been reached.
OVEN COOKING MODES
The oven is equipped with 4 heating elements,
used alone or in combination to create di
ff
erent
cooking modes:
• Upper bake element
• Lower bake element
• Broil
element
• Convection
element
The temperature setting and cooking times can
vary slightly from one oven to another. It is pos-
sible that recipes and cooking times need to be
adjusted accordingly.
Bake
Heat from upper and lower element
Use this setting for baking, roasting, and cassero-
les on a single rack.
• Standard bake: level 3 or 4
• Taller items: level 3
• Pies: level 2 or 3 to ensure the bottom of the
crust is done without over-browning the top.
• Large cuts of meat or poultry: level 2.
Convection bake
Heat from upper and lower bake element and air
fl
ow convection with fan.
Use this setting to bake and roast di
ff
erent foods
at the same time with no taste transfer. The fan
circulates the hot air around the oven for uniform
cooking of larger quantities of food. Use for roa-
sting vegetables, meat and poultry, or baked
fi
sh.
This function is the best one for cooking frozen
products and breaded/battered chicken or
fi
sh.
It may be used for cakes, cookies, biscuits and
other foods on multiple racks.
Use the same rack position as BAKE. When using
2 racks, use level 3 and 5.
