Lofra Dolcevita, Instruction Manual

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3. HOW TO USE YOUR OVEN
3.1 GRILL
Place the food on top of the oven’s grid.
Place the grid on the dripping pan and the put the food on top of it.
Select the desired function and temperature.
Pre-heat the grill resistance for about 5 minutes with the door shut.
Place the grid in the oven along with the dripping pan on shelf level 3 or 4 for flat types of
food or on shelf level 1 or 2 for bigger quantities of food.
Close the oven door.
How to use the electric grill:
Turn the function knob clockwise on the desired grill cooking type and set the
temperature to 200°C on the programmer. The oven door has to remain shut.
WARNING: Accessible parts of the oven can become very hot while the grill is
operating. Keep children at a safe distance.
3.2 ROTISSERIE
The rotisserie is used for a skewer type of cooking using the oven and the grill.
To do so follow these instructions:
y
Place the dripping pan on the lowest level;
y
Slide the appropriate fork onto the spit (made of insulated material), which will also be
used to remove the skewer when done.
Slide one of the of the forks onto the spit; put the piece of meat to be roasted onto
the spit;slide the second fork onto the spit and tighten it along with the first one.
Position the meat so its weight is spreaded evenly on the fork in order to avoid
unnecessary strain to the rotisserie
y
Unscrew the skewer knob and insert the spit in the rotisserie’s turning mechanism
situated on the back of the oven;
y
Select the desired cooking method.
3.3 HOW TO USE MULTIFUNCTION OVENS
Multifunction ovens are characterized by the fact that the heat can spread both in a
natural way (conventional) or in a forced way (fan assisted).
CONVENTIONAL COOKING: The heat that warms the oven up is produced by the
resistances placed on the upper and bottom part.
These resistances can work both individually or together. This method results in a more
even cooking. The temperature is always kept constant by the thermostat in accordance
to the selected temperature ranging from 50°C and 250°C. During this type of cooking
humidity loss in the food is slow and even.