GB
19
Start-up and use
WARNING!
The oven is
provided with a stop system
to extract the racks and
prevent them from coming
out of the oven (1).
As shown in the drawing,
to extract them completely,
simply lift the racks, holding
them on the front part, and
pull (2).
!
The first time you use your appliance, heat the empty
oven with its door closed at its maximum temperature for
at least half an hour. Ensure that the room is well ventilated
before switching the oven off and opening the oven door.
The appliance may emit a slightly unpleasant odour caused
by protective substances used during the manufacturing
process burning away.
The “Maxioven” Ariston oven combines in a single appliance
the advantages of traditional convection ovens with those
of modern forced air ventilation ovens. It is an extremely
versatile appliance that allows you to easily and safely
choose between 7 different cooking modes. The various
features are selected by means of the selector knob
3
and the thermostat knob
2
on the control panel.
Modes
!
A temperature value can be set for all cooking modes
between 50°C and 250°C, except for
• GRILL and VENTILATED GRILL
(recommended: do not exceed 200°C).
CONVECTION MODE
The outer heating elements at both the top and the bottom
of the oven will come on. The heat is distributed uniformly
from the top to the bottom. The convection mode is
recommended for preparing meat-based dishes featuring
beef or veal which require slow cooking with the addition
of liquids. It still remains the best cooking mode for dry
pastries and fruit in general. When cooking in convection
mode, only use one dripping-pan or cooking rack at a time,
otherwise the the heat distribution with be uneven. Select
from among the various rack heights based on the whether
the dish needs more or less heat from the top or bottom.
LOWER HEATING ELEMENT
By turning the knob to this position, the oven light and lower
heating element come on.
This position is recommended for finishing off the cooking
of food (in baking trays) which is already superficially well-
cooked but still soft inside.
Note that when using this position, the thermostat is
automatically set at the maximum temperature which cannot
be regulated.
UPPER HEATING ELEMENT
By turning the knob to this position, the oven light and upper
heathing element come on.
This position is recommended for finishing off the cooking
of food (in baking trays) which is already inside well-cooked
but still soft superficially.
GRILL
During grilling, keep the oven door closed.
Both of the central heating element of the grill are activated.
Food is cooked in the grill by the downward thermal rays
produced by an incandescent electric heating element. The
high, direct grill temperature immediately browns meat, thus
stopping juice dispersion and keeping meat more tender.
The grill is particularly recommended for cooking dishes
requiring a high superficial temperature: beef and veal
steaks, entrecote, fillet steaks, hamburgers etc...
VENTILATED GRILL
During grilling, keep the oven door closed.
Both of the central heating element of the grill are activated,
as well as the fan. This combination of features increases
the effectiveness of the thermal radiation of the heating
elements through forced air circulation of the air throughout
the oven. This helps prevents foods from burning on the
surface, allowing the heat to penetrate into the food.
GENTLE PASTRY OVEN
The lower heating element and the fan come on.
This setting is ideal when cooking delicate foods, especially
pastries that need to raise, because the heat rising from the
bottom facilitates leavening. Please note that with this feature
it takes a rather long time to reach higher temperatures in
the oven. Therefore, if high temperatures are needed, we
recommend that you use the “Conventional” setting.
VENTILATION MODE
Both the heating elements and the fan will come on. Since
the heat remains constant and uniform throughout the
oven, the air cooks and browns food uniformly over its
entire surface. With this mode, you can also cook various
dishes at the same time, as long as their respective cooking
temperatures are the same. A maximum of 2 rack levels can
be used at the same time, following the instructions in the
section entitled, “Cooking On More Than One Rack”. This
cooking mode is ideal for au gratin dishes or those which
require an extended cooking time.
Moreover, the excellent heat distribution makes it possible
to use lower temperatures when cooking roasts. This results
in less loss of juices, meat which is more tender and a
decrease in the loss of weight for the roast.
The ventilated mode is especially suited for cooking
fish, which can be prepared with the addition of a limited
amount of condiments, thus maintaining their flavor and
appearance. The ventilated mode can also be used to
thaw white or red meat, fish and bread by setting the
temperature to 80°-100°C. To thaw more delicate foods,
set the termostat to 60°C or use only the cold air circulation
feature by setting the thermostat to 0°C.
