EN 11
System
Suggested
temperature
°C
Description
Cooking systems
180
HOT AIR
Round heater and the fan will
operate. The fan installed in the
back wall of the oven cavity
makes sure the hot air constantly
circulates around the roast or
pastry. This mode is used for
roasting meat and baking pastry
at several levels simultaneously.
180
BOTTOM HEATER AND FAN
This is used for baking leavened
but low-rising pastry and for
preserving fruit and vegetables.
180
TOP AND BOTTOM HEATER WITH
FAN
Both heaters and the fan are
activated. The fan allows even
circulation of hot air inside the oven.
It is used for baking pastry, for
defrosting, and for drying fruit and
vegetables.
60
PLATE WARMER
Use this function to reheat your
dinnerware (plates, cups) before
serving food in it to keep the food
warm longer.
180
GENTLEBAKE *
This feature allows gentle, slow,
and even baking that leaves the
food soft and juicy. It is suitable
for roasting meat and cooking fish
on a single rack.
-
DEFROSTING
The air circulates with no heaters
activated. Only the fan will be
activated. This is used to slowly
thaw frozen food.
70
AQUA CLEAN
Only the bottom heater will radiate
heat. Use this function to remove
stains and food residues from the
oven. The program takes 30
minutes.
* It is used for determining the energy efficiency
class pursuant to the EN 60350-1 standard.
DESCRIPTIONS OF SYSTEMS
Heating an empty oven consumes a lot of energy.
Hence, baking several types of pastry or several
pizzas successively will save a lot of energy as the
oven will already have been preheated.
Use dark, black silicon-layered or enamel-coated
baking sheets and trays as they conduct the heat
very well.
When using parchment paper, make sure it is
resistant to high temperatures.
When preparing food, a lot of steam is formed inside
the oven, which is drained through the chimney at
the back of the appliance. The steam might
condense on the door and lid of the appliance
(depending on the model). This is a standard
phenomenon which has no effect on the operation of
the appliance. After the end of the cooking proces,
wipe the overflowing condensed water with a cloth.
Switch off the oven approximately
10 minutes
before the end of the cooking process to save
energy by making use of the accumulated heat.
Do not cool the food in a closed oven to prevent
condensation (dew).
Guides cooking levels
COOKING SYSTEMS
OVEN LIGHTING
With all modes of operation, the oven lighting is
turned on automatically when the operation mode is
selected.
RAPID PREHEATING
Use this function to heat the oven to the desired
temperature as quickly as possible. This mode is not
appropriate for cooking.
−
Turn the
ʺOven function knobʺ to the ʺquick
preheat
ʺ position.
−
Set the oven to the desired temperature using the
ʺtemperature dial knobʺ.
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the
oven cavity will radiate heat evenly into the oven
interior. Pastry and meat can be cooked on one
shelf leve only.
Roasting meat
Use enamel coated, tempered glass, clay, or cast
iron pan or tray. Stainless steel trays are not suitable
as they strongly reflect the heat.
Baking pastry
Only use one level and dark baking sheets or trays.
In light-coloured baking sheets or trays, the
browning of the pastry will be poorer, as such
equipment will reflect the heat. Always place the
baking trays on the grid. If you are using the
supplied baking sheet, remove the grid. Cooking
time will be shorter if the oven is preheated.