6
GB
Cookin
g
modes
!
A temperature value can be set for all cooking
modes between 50°C and Max, except for
BARBECUE (recommended: set only to MAX
power level);
GRATIN (recommended: do not exceed 200°C).
TRADITIONAL OVEN
mode
Both the top and bottom heating elements will come
on. With this traditional cooking mode, it is best to
use one cooking rack only: if more than one rack is
used, the heat distribution will be uneven.
BAKING
mode
The rear heating element and the fan come on,
guaranteeing the distribution of heat delicately and
uniformly throughout the oven. This mode is ideal for
baking and cooking temperature sensitive foods
such as cakes that need to rise and to prepare
certain tartlets on 3 shelves simultaneously.
FAST COOKING
mode
The heating elements and the fan come on,
guaranteeing the distribution of heat consistently
and uniformly throughout the oven.
Pre-heating is not necessary for this cooking mode.
This mode is especially recommended for cooking
pre-packed food quickly (frozen or pre-cooked). The
best results are obtained if you use one cooking
rack only.
MULTI-COOKING
mode
All the heating elements (top, bottom and circular),
as well as the fan, will come on. Since the heat
remains constant throughout the oven, the air cooks
and browns food uniformly. A maximum of two racks
may be used at the same time.
PIZZA
mode
The heating elements (bottom and circular) and the
fan come on. This combination heats the oven
rapidly by producing a considerable amount of heat,
particularly from the bottom element. If you use more
than one rack simultaneously, switch the position of
the dishes halfway through the cooking process.
BARBECUE
mode
The top heating element and the rotisserie (where
present) come on. The high and direct temperature of
the grill is recommended for food that requires high
surface temperature. Always cook in this mode with
the oven door closed.
GRATIN
mode
The top heating element as well as the fan and the
rotisserie (where present) come on. This combination
of features increases the effectiveness of the
unidirectional thermal radiation of the heating
elements through forced circulation of the air
throughout the oven.
This helps prevent food from burning on the surface,
allowing the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
Practical coo
k
ing advice
!
Do not place racks in position 1 and 5 during fan-
assisted cooking. Excessive direct heat can burn
temperature sensitive foods.
!
In the BARBECUE and GRATIN cooking modes,
particularly when using the rotisserie, place the
dripping pan in position 1 to collect cooking residues
(fat and/or grease).
MULTI-COOKING
Use position 2 and 4, placing the food that
requires more heat on 2.
Place the dripping pan on the bottom and the rack
on top.
BARBECUE
Insert the rack in position 3 or 4. Place the food in
the centre of the rack.
We recommend that you set the maximum power
level. The top heating element is regulated by a
thermostat and may not always be on.
*
Only available in certain models.
