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INSTRUCTIONS FOR USE
Conventional cooking
A classic system that uses upper and lower heat suitable for cooking a single dish.
It is a good idea to insert the food when the oven has reached the pre-set
temperature, i.e., when the °C symbol stops flashing. If you need to increase the
temperature towards the end of cooking, use the + temperature regulation button.
We recommend opening the door as little as possible during cooking.
Fan cooking
For this type of cooking a fan positioned at the back allows the circulation of hot
air inside the oven, creating uniform heat. In this way cooking is more rapid than
conventional cooking. It is a suitable method for cooking dishes on more than one
shelf, especially when the food is of different types (fish, meat etc.).
Defrosting
When you select the “radial fan”
function, the fan will circulate room-temperature
air inside the oven to quickly defrost frozen food.
The temperature display will show “d--o”. It is possible to regulate the temperature of
the oven from 40 °C to 60 °C, in increments of 5 °C.
