Thermostat dial
Function dial
Température
30
°
C
275
°
C
Our range includes many different styles and colours. To find the technical specifications and functions of the model which
you have bought, study the diagrams below. Some models feature push/pull knobs, press to eject before rotating.
During oven operation the internal lamp is on.
OPERATING INSTRUCTIONS
12 GB
FAN COOKING
Both top and bottom heating elements are used with the fan circulating the air inside the
oven. We recommend you use this method for poultry, pastries, fish and vegetables.
Heat penetrates into the food better and both the cooking and preheating times are
reduced. You can cook different foods at the same time with or without the same
preparation in one or more positions. This cooking method gives even heat distribution
and the smells are not mixed. Allow about ten minutes extra when cooking foods at the
same time.
The temperature value is validated after 3 seconds.
OVEN WARMER
Alternate use of the upper and lower elements, together with the fan circulating the air
in the oven. The temperature is pre-set at a constant 60
°
C (no possible re-set). Ideal for
keeping dishes hot with no further cooking, meringue making, also useful for heating
empty plates.
FAN ASSISTED ROTISSERIE
use with the door closed.
The top heating element is used with the fan and the turnspit. This function prevents the
food drying out.
Thermostat
dial
Function
dial
Function
T
°
C
presetted
CONVENTIONAL COOKING
Both top and bottom heating elements are used. Preheat the oven for about ten minutes.
This method is ideal for all traditional roasting and baking. For seizing red meats, roast
beef, leg of lamb, game, bread, foilwrapped food (papillotes), flaky pastry. Place the food
and its dish on a shelf in mid position.
FAN + LOWER ELEMENT
The bottom heating element is used with the fan circulating the air inside the oven. This
method is ideal for juicy fruit flans, tarts, quiches and pâté.
It prevents food from drying and encourages rising in cakes, bread dough and other
bottom-cooked food. Place the shelf in the bottom position.
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minutes
preheating is required to get the elements red-hot. Success is guaranteed for grills, kebabs
and au gratin dishes. White meats should be put at a distance from the grill; the cooking
time is longer, but the meat will be tastier. You can put red meats and fish fillets on the
shelf with the drip tray underneath.
FAN ASSISTED GRILL:
use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven. Preheating
is necessary for red meats but not for white meats. Ideal for cooking thick food items,
whole pieces such as roast pork, poultry, etc. Place the food to be grilled directly on the
shelf centrally, at the middle level. Slide the drip tray under the shelf to collect the juices.
Make sure that the food is not too close to the grill. Turn the food over halfway through cooking.
ROTISSERIE:
use the turnspit with the door closed.
The top heating element is used with the turnspit rotating the food to be cooked. The
heating temperature can be adjusted as required. The turnspit is best used for medium-
sized items. Ideal for rediscovering the taste of traditional roast. No preheating is required
for turnspit cooking.
Pyrolysis
* Tested in accordance with the CENELEC EN 50304.
** Tested in accordance with the CENELEC EN 50304 used for definition of energy class.
210
275
275
220
÷
275
180
÷
230
220
÷
275
50
÷
275
230
30
÷
230
200
50
÷
240
210
Fixe
60
210
180
÷
230
