_ TECNOEKA Srl _________________________________________________________ use and instruction
manual _
_ page 14
________________________________________________________________________________________
_
Oven internal light
- The light is always on when the oven is operating.
8. Oven cooking
For cooking, before putting food in, warm up the oven to the required temperature. When
the oven reaches the temperature, put the food in and check cooking time. Switch off the
oven 5 minutes before the theoretical time in order to recover stored heat.
MOD. KF 412 - MOD. KF 723
Convection cooking
- Activate the oven and turn the thermostat knob in line with the
required temperature.
Defreezing
- Activate the oven and turn the thermostat knob to the OFF position.
MOD. KF 723 M
Traditional cooking
- Switch on the oven. Turn the knob of the functions selector (Fig. 3)
to symbol and the thermostat knob in line with the required temperature If you want a
different temperature at the top or bottom, turn the functions selector knob in line with the
symbol or .
Cooking with the grill
- Switch on the oven. Turn the functions selector knob to
and
the thermostat knob in line with the required temperature (
IMPORTANT
: grill cooking must
be done with the oven door closed
).
Cooking with the ventilated grill
- Switch on the oven. Turn the functions selector knob
to symbol
and the thermostat knob in line with the required temperature (
IMPORTANT
:
grill cooking must be done with the oven door closed
).
Ventilated traditional cooking
- Switch on the oven. Turn the functions selector knob to
symbol
and the thermostat knob in line with the required temperature.
Convection cooking
- Switch on the oven. Turn the functions selector knob to symbol
and the thermostat knob in line with the required temperature.
Defreezing
- Switch on the oven. Turn the functions selector knob to symbol
and the
thermostat knob to its OFF position.
9. Cooking advice
Traditional cooking
- Heat is supplied from above and below and, therefore, it is
preferable to use the central guides. If cooking requires extra heat from above and below,
use the top or bottom guides.
Convection cooking
- Heat is transferred to the foods by pre-heated air, forced to
circulate by in the cooking chamber. The heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of different types of food (providing they have the
same cooking temperature), placed on the shelves without mixing tastes and smells.