25
SELECTING THE FUNCTIONS
Touch
or
to select a function.
Important: In all cooking functions the oven must always be used with the DOOR
CLOSED. If the door stays open
appears on the programmer display and the
heating elements doesn’t work
HOT AIR COOKING
The circular heating element and the fan switch on. The heat is diffused by forced convection
and the temperature can be set between 50°C and the maximum temperature.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 160°C.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i.e.
lasagna, lamb, roast beef, whole fish, etc.
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 50°C and the maximum
temperature.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 180°C.
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.
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 50°C and the maximum temperature.
On selecting this function the electronic programmer starts cooking with a pre-heating time
set at 160°C.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree
of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
