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27
CONVECTION
COOKING
Bertazzoni
gas
oven
are
equipped
with
a
CONVECTION
fan.
In
convection
mode,
the
fan
situated
at
the
back
of
the
oven
compartment
creates
horizontal
forced
‐
air
circulation.
The
advantages
of
convection
cooking
are:
1.
uniform
distribution
of
heat
throughout
the
oven
cavity
(meat
no
longer
needs
to
be
turned
while
roasting)
2.
cooking
different
types
of
food
at
the
same
time,
without
flavour
transmission
from
one
dish
to
the
other.
Pre
‐
heating
the
oven
is
not
necessary.
For
delicate
pastry
baking,
it
is
recommended
to
heat
the
oven
before
inserting
the
pastry
trays.
To
activate
the
convection
fan
use
the
selector
placed
on
control
panel.
COOKING
WITH
THE
GAS
BROILER
WARNING
Always
keep
the
oven
door
open
when
lighting
the
gas
broiler.
The
gas
broiler
is
activated
with
the
same
control
knob
used
for
setting
the
oven
temperature.
To
activate
the
broiler,
turn
the
control
knob
clockwise
in
the
broiler
position.
The
broiler
burner
always
operates
at
maximum
power
and
therefore
there
is
no
temperature
setting.
(**)
(**) The operating symbols are silk-printed on the knobs
ELECTRIC IGNITION
With
the
oven
door
completely
open,
turn
the
oven
control
knob
to
the
broiler
position.
Press
the
knob
to
start
the
gas
flow
and
the
ignition
spark.
Wait
about
10
seconds
after
the
burner
has
been
completely
lit
before
releasing
the
control
knob.
This
will
allow
the
thermocouple
to
reach
its
operating
temperature.
Before
closing
the
oven
door,
visually
check
that
the
flame
is
on
through
the
portholes
on
the
oven
compartment
bottom
panel.
If
no
flame
is
visible,
repeat
the
procedure.
ATTENTION:
always
use
the
small
wire
shelf
inside
the
enamel
tray
supplied
with
the
range;
position
the
tray
on
the
top
oven
shelf.
Gas
broiler
operation
is
indicated
by
the
indicator
on
the
left
side
of
the
control
panel.
IMPORTANT:
when
broiling
food
keep
the
door
closed.