5
10
15
20
25
30
35
40
45
50
55
3. Use of the Oven
3.1 Display description
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class
3.2 Cooking Modes
EN 09
Function
Dial
Function
(Depends on the oven model)
LAMP:
Turns on the oven light.
CONVECTIONAL:
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.
Grill: 1800 W
Barbecue: 3000 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.
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.
*
CONV FAN:
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.
T °C
range
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
*
