13
OPERATING PRINCIPLES
Heating and cooking in the conventional
oven are obtained:
a. by natural convection
The heat is produced by the upper and
lower heating elements .
b. by radiation
The heat is irradiated by the infra red grill
element .
Before introducing the food, preheat the
oven to the desired temperature .
For a correct preheating operation, it is
advisable to remove the tray from the oven
and introduce it together with the food,
when the oven has reached the desired
temperature .
Check the cooking time and turn off the
oven 5 minutes before the theoretical time
to recuperate the stored heat .
GENERAL FEATURES
2 different thermostatic control functions are
available to satisfy all cooking requirements,
provided by 3 heating elements:
•
Top element
700 W
•
Bottom element
1300 W
•
Grill element
2000 W
NOTE:
Upon first use, it is advisable
to operate the oven at the maximum
temperature (thermostat knob on position
250) for 60 minutes in the position and
for another 15 minutes in the , mode
in order to eliminate any traces of grease
from the electrical resistances .
Clean the oven and accessories with warm
water and washing-up liquid .
Smells and fumes produced during this
burn off process are not a cause of alarm .
Adequate ventilation should however be
provided in the room where the appliance
is installed, e .g . by opening a window .
Attention: The oven door becomes
very hot during operation.
Keep children away.
WARNING:
The door is hot, use the handle.
ATTENTION - MOST IMPORTANT
Pay special attention not to touch the
hot heating element inside the oven
cavity.
4 - TOP CONVENTIONAL ELECTRIC OVEN
Fig . 4 .1
Fig . 4 .2
Summary of Contents for CK 232 DFA
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