3.3 Cooking Modes
T °C
Suggested
180
210
230
Function
Dial
Function
(Depends on the oven model)
LAMP:
Turns on the oven light.
GRILL
:
use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minutes
preheating is required to get the elements red-hot. Success is guaranteed for grills, kebabs
and gratin dishes. White meats should be put at a distance from the grill; the cooking time
is longer, but the meat will be tastier. You can put red meats and fish fillets on the shelf with
the drip tray underneath.
FAN COOKING:
We recommend you use this method for poultry, pastries, fish and
vegetables. Heat penetrates into the food better and both the cooking and preheating
times are reduced. You can cook different foods at the same time with or without the
same preparation in one or more positions. This cooking method gives even heat
distribution and the smells are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
DEFROST:
When the dial is set to this position. The fan circulates air at room temperature
around the frozen food so that it defrosts in a few minutes without the protein content of the
food being changed or altered.
BOTTOM H FAN:
The bottom heating element is used with the fan circulating the
air inside the oven. This method is ideal for juicy fruit flans, tarts, quiches and pâté.
It prevents food from drying and encourages rising in cakes, bread dough and other bottom-
cooked food.
Place the shelf in the bottom position.
220
CONVENTIONAL:
Both top and bottom heating elements are used. Preheat the oven for
about ten minutes. This method is ideal for all traditional roasting and baking. For seizing
red meats, roast beef, leg of lamb, game, bread, foil wrapped food (papillotes), flaky pastry.
Place the food and its dish on a shelf in mid position.
PIZZA:
With this function hot air circulated in the oven to ensure perfect result for dishes such as
pizza or cake.
220
190
*
COOK LIGHT:
This function allows to cook in a healthier way, by reducing the amount of fat or
oil required. The combination of heating elements with a pulsating cycle of air ensures a
perfect baking result.
*
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class
T °C
range
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
EN 10
