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The oven burner can be ignited in different ways:
- Manual lighting
(it is always possible even when the power is cut off):
To light the oven, open the oven door and turn the knob at maximum position . At the same time put a lit match next to
the ignition tube that is visible on the oven level . Then press the thermostat knob (this makes the gas start to flow) and
keep it pressed, after the burner has been completely lit, for 10 seconds. Release the knob and make sure that the
burner remains on, otherwise repeat the operation.
- Electric ignition
In this case, first open the oven door, then turn the knob to the maximum temperature setting. Then press the thermostat
knob to start the gas flow and the ignition spark. Wait about 10 seconds after the burner has been completely lit and then
release the knob. Make sure that the burner remains on, otherwise repeat the operation.
The ignition device should not be used for more than 15 seconds. If after that period the burner still has not
been lit, do not use the device and open the door of the room or wait at least 60 seconds before trying to light
the oven again.
WARNING: when trying to light the oven, the door must always be open.
The gas oven operation is indicated by a blue light
Verify that aspect flame of the oven burner be completely blue and with an aspect as indicated in figure
NOTICE: when using the oven for the first time it should be operated for 15-30 minutes at a temperature of
about 500°F/260°C without cooking anything inside in order to eliminate any moisture and odours from the
internal insulation.
During normal oven use, after lighting the burner and setting the desired temperature, wait about 15 minutes before
putting in any food to preheat the oven.
The oven is equipped with 4 guides at different heights level which can be used to insert shelves or the tray. To keep the
oven as clean as possible it is recommended to cook meat on the tray or on the shelf that has been inserted inside the
tray. The table below lists the general cooking times and the position of the tray for different types of foods. Personal
experience will help to determine any variations in the values reported in the table. In any case, it is recommended to
follow the instructions of the specific recipe being used.
This type of oven is equipped with a fan. The fan convection creates forced-air circulation in the horizontal direction.
Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the same time, without
changing the taste of each food. Hot-air circulation guarantees a uniform distribution of heat. Pre-heating the oven is not
necessary, but for very delicate pastries, it is recommended to heat the oven before inserting the trays.
The convection system partially changes the various notions about traditional cooking. Meat no longer needs to be
turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat directly on
the shelf.
GAS OVEN COOKING TABLE
TEMP °F/ °C
HEIGHT
MINUTES
MEAT
PORK ROAST
430/220
4
60-70
BEEF ROAST (YOUNG STEER)
480/250
4
50-60
BEEF ROAST
465/240
4
60-70
VEAL ROAST
430/220
4
60-70
LAMB ROAST
430/220
4
45-55
ROAST BEEF
445/230
4
55-65
ROAST HARE
450/235
4
40-50
ROAST RABBIT
430/220
4
50-60
ROAST TURKEY
450/235
4
50-60
ROAST GOOSE
450/225
4
60-70
ROAST DUCK
450/235
4
45-60
ROAST CHICKEN
450/235
4
40-45
FISH
390-440/200-225 3
15-25
PASTRY
FRUIT PIE
390/200
3
35-40
TEA CAKE
375/190
3
50-55
BRIOCHES 345/175
3
25-30
SPONGE CAKE
450/235
3
20
RING CAKE
375/190
3
30-40
SWEET PUFF PASTRIES
430/220
3
20
RAISIN LOAF
430/220
3
15-20
STRUDEL 355/180
3
15-20
SAVOIA COOKIES
375/190
3
15
APPLE FRITTERS
430/220
3
20
SAZOIARDI SANDWICH
430/220
3
20-30
TOAST SANDWICH
480/250
4
5
BREAD 430/220
3
30
PIZZA 430/220
3
20
