Pieces of general advice
The oven offers various kind of heating:
2. The fan forced heating for the cooking of cakes, biscuits and similar.
If the fan forced heating is chosen, it is recommended to take advantage of it by cooking on
more levels to prepare a complete menu, to save time and energy.
The intelligent display light
FAN FORCED heating
By this function a continuous circulation of warm air is created, suitable for the cooking on
multiple levels. The oven will reach the preset temperature in a very short time.
TRADITIONAL COOKING
It is especially suitable for the cooking of game and as well as for the cooking of bread and
sponge cakes.
It is advisable to place food into the oven after preheating it, when the oven
reaches the set temperature the yellow warning light extinguishes.
GRILL COOKING
(the two upper heating pipe works)
To cook with the grill, pre-heat the oven for about 5 minutes. During grill operation the heat
comes from above; and is suitable for thin cuts meat and for toasts. The table shows some
examples of cooking times and shelf positions. The cooking times vary according to the type
of food, its homogeneity and volume.
COOKING OF PASTRY
The air circulation of the oven assures an instantaneous and uniform heat distribution. More
trays can be inserted into the oven together with the pastries, taking care not to use the top
level. Together with the pastry, other foods can be cooked at the same time (fish, meat, etc.),
provided they can be cooked at the same temperature.
GRATINATING
(use either the inner upper element or both inner outer upper elements)
“
Gnocchi alla romana”, polenta pasticciata, rice, lasagnas, noodles and vegetables dressed
with béchamel are typical preparation for this type of cooking.
COOKING TIMES
The table shows some examples for the adjustment of the thermostat and of the cooking
time.The cooking times can vary according to the type of food, its homogeneity and volume.
1. The traditional heating for the cooking of special roasts
(the upper and lower heating element operate)
Nature of food
Shelf Level
Oven Temp. °C
Time Minutes
General
2
220--250
Relative to Qty
Long-cooking roast
2
225--250
50--60
Fowl (duck)
1
210--250
150--180
Poultry
2
225--250
50--60
Game
1
200--225
Relative to Qty
Fish
1
180--200
20--25
Pastries
1
160--200
60--70
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