15
TRADITIONAL CONVECTION
COOKING
The upper and lower heating elements
are switched on. The heat is diffused by
natural convection and the temperature
must be regulated between 50° C and
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
OVEN LIGHT
By setting the knob to this position, only
the oven light comes on.
It remains on in all the cooking modes.
GRILLING
T
he infrared grill element at the top of
the oven comes on. The heat is dis-
persed by radiation.
Use with the
oven door closed,
the
function knob set to
, and the tem-
perature knob to position
225°C
for max
15 minutes, then to position
175°C
.
For cooking hints, see the chapter “USE
OF THE GRILL”.
Recommended use:
Intense grilling, browning, cooking au
gratin and toasting etc.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill
as possible.
The drip pan should be placed under the
rack to catch the cooking juices and
fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time
(Grilling for longer
than the reccomended time may
mean the appliance overheats).
Caution: the oven door becomes very
hot during operation. Keep children
well out of reach.
OVEN COOKING
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.
