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Fan cooking
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The food is cooked by means of preheated air force
blown evenly round the inside of the oven by a fan set
on the rear wall of the oven itself.
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Heat thus reaches all parts of the oven evenly and fast
and this means that you can simultaneously cook
different types of foods positioned on the various oven
shelves . Fan cooking ensures rapid elimination of
moisture and the dryer oven environment stops the
different aromas and flavours from being transmitted
from one food to another.
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The possibility of cooking on several shelf heights
means that you can cook several different dishes at the
same time and up to three tins of biscuits and mini
pizzas to be eaten immediately or subsequently deep
frozen.
The oven is supplied with an exclusive system which
produces a natural circulation of air and the constant
recycling of steam.
This system makes it possible to cook in a steamy
environment and keep the dishes soft inside and crusty
outside. Moreover, the cooking time and energy
consumption are reduced to a minimum. During cooking
steam may be produced which can be released when
opening the oven door. This is absolutely normal.
However, always stand back from the oven when
opening the oven door during cooking or at the end
of it to allow any build up of steam or heat to
release.
Attention!
- Do not place objects on the oven base
and do not cover any part of the oven with alumi-
nium foil while cooking, as this could cause a heat
build-up which would affect the baking results and
damage the oven enamel. Always place pans,
heat-resisting pans and aluminium trays on the
shelf which has been inserted in the shelf
runners.When food is heated, steam is created, like
in a kettle. When the steam comes into contact with
the glass in the oven door, it condenses and
creates water droplets.
To reduce condensation, always preheat the
empty oven for 10 minutes.
We recommend you wipe the water droplets away
after every cooking process.
Always cook with the oven door closed.
Stand clear when opening the drop down oven
door.
Do not
allow it to fall open - support the door
using the door handle, until it is fully open.
Using the oven
The oven has four shelf levels. The shelf positions are
counted from the bottom of the oven as shown in the
diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven base.
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Naturally the oven can also be used for cooking on just
one shelf. In this case you should use the lowest set of
runners so that you can keep an eye on progress more
easily.
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In addition, the oven is particularly recommended for
sterilizing preserves, cooking home-made fruit in syrup,
and for drying mushrooms or fruit.
Grilling
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Most foods should be placed on the grid in the grill pan
to allow maximum circulation of air and to lift the food
out of the fats and juices. Food such as fish, liver and
kidneys may be placed directly on the grill pan, if
preferred.
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Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist during
cooking.
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Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats
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When toasting bread, we suggest that the top runner
position is used.
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The food should be turned over during cooking, as
required.
How to use the Grill
1. Turn the oven control function knob on
.
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to allow for
different thicknesses of food. Position the food close to
the element for faster cooking and further away for more
gentle cooking.
Preheat the grill on a full setting for a few minutes before
sealing steaks or toasting. Adjust the heat setting and the shelf
as necessary, during cooking.
During cooking, the cooling fan and the thermostat control light
will operate in the same way as described for the fan oven
function.