3.2 Cooking Modes
EN 07
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
Function
Dial
Function (Depends on the oven model)
LAMP:
Turns on the oven light.
Grill: 2140 W Barbecue: 3340 W
GRILL :
use the grill with the door closed.
The top heating element is used alone and you can 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 has two grill positions:
The top heating element is used with the fan circulating the air inside the oven. Preheating is
necessary for red meats but not for white meats. Ideal for cooking thick food items, 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 over halfway through cooking.
GRILL + FAN :
use the turbo-grill with the door closed.
MULTI – LEVEL:
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 cooking method gives even heat distribution and the smells are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
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 few minutes without the protein content of the food being
changed or altered.
It prevents food from drying and encourages rising in cakes, bread dough and other bottom-cooked
food.
Place the shelf in the bottom position.
BOTTOM H FAN:
The bottom heating element is used with the fan circulating the air
inside the oven. This method is ideal for juicy fruit flans, tarts, quiches and pâté.
*
*
T °C
default
180
220
210
200
L3
T °C
range
50 ÷ 240
50 ÷ 280
50 ÷ 230
150 ÷ 220
L1 ÷ L5
ECO
ECO: 90min
SUPER: 120min
PYROLYSIS
KEEP WARM:
This is recommended to reheat precooked foodstuff, positioning
the shelf on the
second level from top, or to defrost bread pizza or pastry by
positioning the shelf on the lower level.
The temperature is preset in 60°C
constant, no regulation is possible.
60 ÷ 60
60
This mode is suitable for cooking puff pastries, yeast-based desserts, bread and pizza, roasted
meat, and fish.
BOTTOM H FAN + STEAM
:
The hot air is distributed to different shelves, making this
function ideal for cooking different types of food at the same time, without ever mixing flavours and
smells. By pressing the STEAM button, the steam option works with traditional heat, thus ensuring
the best taste and texture for your dishes and perfect leavening.
210
50 ÷ 230
WIFI ON:
Oven allows w f connect on.
WIFI RESET:
It allows w f connect on to be restarted.
