____________________________________________________________________ use and instruction manual
page 6 _________________________________________________________________________________________
7. How to use the control panel
Fig. 1
Fig. 2
“End of Cooking”
programming knob
Control thermostat knob
-
"End of cooking" programmer indicator light
-
Control thermostat indicator light
-
Humidifier knob (only for mod. EHTE565D)
Programming cooking time - To run the oven, turn the programmer knob (Fig. 1) in line with
symbol
(continuous operation) or in line with the selected cooking time (up to 120 minutes).
In the second case, end of cooking is signalled by the oven switching OFF automatically.
Programming cooking temperature - Turn the knob of the adjustment thermostat (Fig. 2) in line
with the temperature selected for cooking.
Control thermostat indicator light - The control thermostat orange indicator light goes OFF
whenever the programmed temperature is reached inside the cooking compartment. It lights up
again when the thermostat is tripped to re-establish this temperature.
"End of cooking" programmer indicator light - The programmer green indicator light indicate
that the oven is electrically connected to the power supply line and that cooking time is active.
Oven internal light - The light is always on when the oven is operating.
8. Oven cooking
For cooking, before putting food in, warm up the oven to the required temperature. When the
oven reaches the temperature, put the food in and check cooking time. Switch off the oven 5
minutes before the theoretical time in order to recover stored heat.
Convection cooking - Activate the oven and turn the thermostat knob in line with the required
temperature.
Defreezing - Activate the oven and turn the thermostat knob to the OFF position.
Humidifier key (for mod.EHTE565D) - To produce vapour inside the oven while the oven is
operating and the chamber is hot, press the key (commanding the humidifier) for a few
seconds.
9. Cooking advice
Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate by in
the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling
simultaneous cooking of different types of food (providing they have the same cooking
temperature), placed on the shelves without mixing tastes and smells. Convection cooking is
particularly convenient for rapid defreezing, and for sterilising preserves and drying mushrooms
