Zigmund & Shtain FI-64, Installation, Use And Maintenance Instructions

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EN
BUILT-IN ELECTRIC OVENS
INSTALLATION, USE AND MAINTENANCE INSTRUCTIONS
35
Oven functions
Position 0 indicator
The appliance is off.
Oven light
The oven light can be turned on
independently at any time in the
case of models with this symbol.
The light stays on also with other
oven functions. For the models
without this symbol, the light turns
on for each oven function selection.
Traditional static cooking
(mod-E;W;M;MTO;MTM;MTN;V)
The heat coming from above and
below allows food that requires slow
cooking with the constant addition
of liquids to be cooked. Ideal for
any type of roast, bread, cakes
and biscuits in general. Use only
one shelf for this type of cooking.
Otherwise the temperature will
not be distributed properly. Ideal
for roast meats, bread, cakes and
biscuits.
Upper cooking (mod-
ET;MT;MTO;MTM)
The intense heat diffused from
above is excellent for finishing off
the baking of food that is cooked
on the inside but not entirely on the
surface.
Lower cooking (mod-ET;WT;MT)
Unlike cooking with the upper
cooking method, this function is
recommended for perfecting the
cooking of dishes that are already
Intensive cooking (mod-
WT;MT;MTN;MTO:MTM)
The activation of the top and
bottom heat elements together with
the fan ensures even distribution
of the intense heat. The hot air
circulating inside the oven evenly
cooks and browns different dishes,
on one or more levels, that require
similar temperatures. In meat
roasts the optimisation of heat
distribution allows cooking at
lower temperatures reducing the
dispersion of sauces. This helps
keep the meat more tender and
reduces the decrease in weight.
Upper intensive cooking (mod-
MTM;MTN)
There is a prevalence of upwards
temperature, which makes this kind
of cooking ideal for fast cooking and
needing slight surface browning. In
any case, always pre-heat the oven
and wait for it to reach the required
temperature before putting in the
food.
Gentle cooking (mod- WT;MTM)
Suitable for cooking delicate foods,
e.g. leavened desserts. Just like
the lower heat cooking method,
slow cooking can be used to finish
baking dishes already browned on
the surface but not yet ready on the
inside.