T °C
default
180
210
200
210
40
L3
T °C
range
40 ÷ 40
50 ÷ 240
50 ÷ 230
150 ÷ 220
50 ÷ 240
L1 ÷ L5
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. The oven has two grill
positions:
Grill: 2140 W
Barbecue: 3340 W
FAN ASSISTED GRILL :
use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven.
Preheating is necessary for red meats but not for white meats. Ideal for cooking
thick food items, whole pieces such as roast pork, poultry, etc. Place the food to be
grilled directly on the shelf centrally, at the middle level. Slide the drip tray under the
shelf to collect the juices. Make sure that the food is not too close to the grill. Turn
the food over halfway through cooking.
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.
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
3.2 Cooking Modes
FAN + LOWER ELEMENT:
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.
EN 11
220
50 ÷ 280
CONVENTIONAL COOKING:
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.
*
BOTTOM:
Using the lower element. Ideal for cooking all pastry based dishes.
Use this for flans, quiches, tarts, pate and any cooking that needs more heat
from below.
210
50 ÷ 230
