9
Oven FUnCtIOnS
coNvectIoN mode ( )
set the temperature between 60°C and Max. The top and bottom heating elements will be activated.
This is the classic, traditional type of oven which has been perfected, with exceptional heat
distribution and reduced energy consumption. The convection oven is still unequalled when it comes
to cooking dishes made up of several ingredients, e.g. cabbage with ribs, spanish style cod, Ancona
style stockfish, tender veal strips with rice, etc. Excellent results are achieved when preparing veal or
beef-based dishes as well (braised meats, stew, goulash, wild game, ham etc.) which need to be
cooked slowly and require basting or the addition of liquid. It is best system for baking cakes as well
as fruit and cooking using covered casserole dishes for oven baking. When cooking in convection
mode, use only one dripping pan or cooking rack at a time for even heat distribution. Use the different
rack height available to balance the amount of heat between the tip and the bottom of the oven. select
from among the various rack heights based on whether the dish needs more or less heat from the
top.
Fast cookINg mode ( )
set the temperature between 60°C and Max. The top and bottom heating elements, as well as the
fan, will be activated, assuring constant heat distributed uniformly throughout the oven.
This mode is especially recommended for cooking pre-packed food quickly (as pre-heating is not
necessary), such as for example: frozen or pre-cooked food) as well as for a few “home-made”
dishes.
The best results when cooking using the “Fast cooking” mode are obtained if you use one cooking
only (the second from the bottom), please see the table entitled “Practical Cooking Advice”.
multI-cookINg mode ( )
set the temperature between 60°C and Max. The top, circle and bottom heating elements, as well as
the fan, will be activated alternately. since the heat remains constant and uniform throughout the
oven, the air cooks and browns food uniformly over its entire surface. This model also allows you cook
various foods simultaneously, as long as their respective cooking temperatures are the same. A
maximum of 2 racks can be used at the same time. Please follow the instructions in the “Cooking on
More Than One Rack” section.
This cooking mode is particularly recommended for dishes requiring a gratin finish or for those
requiring considerably prolonged cooking times, such as for example: lasagna, pasta backs, roast
chicken and potatoes, etc. Moreover the excellent heat distribution makes it possible to use lower
temperatures when cooking roasts. This results in less loss of juices, meat which is more tender and
less weight for the roast. The Multi-cooking mode is especially suited for cooking fish, which can be
prepared with limited amounts of condiments, thus maintaining their flavor and appearance. Excellent
results can be attained when cooking vegetable-based side dishes like courgettes, aubergines,
peppers, etc...
desserts:
this mode is also perfect for baking leavened cakes.
Moreover, this mode can also be used to thaw quickly white or red meat and bread by setting the
temperature to 80°C. To thaw more delicate foods, set the thermostat to 60°C or use only the cold air
circulation feature by setting the thermostat to 0°C.
pIzza mode ( )
set the temperature between 60°C and 250°C. The bottom and circle heating elements, as well as
the fan, will be activated. This combination rapidly heats the oven due to the large amounts of power
used by the appliance, which results in the production of considerable heat coming prevalently from
the bottom.
The pizza mode is ideal for foods requiring high temperatures to cook, like pizzas and large roasts.
Only use one oven tray or rack at a time. However, if more than one is used, these must be switched
halfway through the cooking process.
MAINTENANCE
PRACTICAL COOKING TIPS
12
replacINg the oveN lamp
• disconnect the oven from the power supply by means of the omni
polar switch used to connect the appliance to the power supply;
or unplug the appliance if the plug is accessible;
• Remove the glass cover of the lamp-holder;
• Remove the lamp and replace with a lamp resistant to high
temperatures (300°C) with the following characteristics:
n
Voltage: 220-240V
n
Wattage: 25W
n
Type: E 14
• Replace the glass cover and reconnect the oven to power supply.
The oven offers a wide range of alternatives which allow you to cook any type of food in the best
possible manner. With time you will learn to make the best use of this versatile cooking appliance and
the following directions are only guidelines which may be varied according to your own personal
experience.
preheatINg
If the oven must be preheated (this is generally the case when cooking leavened foods), the “Multi-
Cooking” mode and the “Fast cooking” mode can be used to reach the desired temperature as quickly
as possible in order to save on energy.
Once the food has been placed in the oven, the most appropriate cooking mode can then be selected.
cookINg oN more thaN oNe rack
If you have to cook food using several racks, use either the “baking”mode ( ) or the “Multi-Cooking”
mode ( ), as these are the only modes that allow you to do so.
When cooking delicate food on more than one rack, use the “baking” mode, which allows you to cook
on 3 racks simultaneously (the 1st 3rd and 5th from the bottom). some examples are included in the
“Practical Cooking Advice” table.
When cooking other food on several racks, use the “Multi-Cooking” mode keeping the following
suggestions in mind:
• The oven is fitted with 5 racks. during fan assisted cooking, use two of the three central racks; the
lowest and highest racks receive the hot air directly and therefore delicate foodstuffs could be
burnt on these racks.
• As a general rule, use the 2nd and 4th rack from the bottom, placing the foodstuffs that require
greater heat on the 2nd rack from the bottom. For example, when cooking meat roasts together
with other food, place the roast on the 2nd rack from the bottom and the more delicate food on the
4th rack from the bottom.
• When cooking foodstuffs that require differing times and temperatures, set a temperature that is
somewhere between the two temperatures required, place the more delicate food on the 4th rack
from the bottom and take the food requiring less time out of the oven first.
• Place the dripping pan on the lower rack and the grid on the upper;
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