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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.
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.
