GB
7
Cooking modes
!
A temperature value can be set for all cooking modes
between 50°C and Max, except for
• BARBECUE (recommended: set only to MAX power
level);
• GRATIN (recommended: do not exceed 200°C).
DEFROSTING mode
The fan located on the bottom of the oven makes the
air circulate at room temperature around the food.
This is recommended for the defrosting of all types of
food, but in particular for delicate types of food which
do not require heat, such as for example: ice cream
cakes, cream or custard desserts, fruit cakes. By using
the fan, the defrosting time is approximately halved.
In the case of meat, fish and bread, it is possible to
accelerate the process using the “multi-cooking” mode
and setting the temperature to 80° - 100°C.
TRADITIONAL OVEN
mode
Both the top and bottom heating elements will come
on. With this traditional cooking mode, it is best to use
one cooking rack only: if more than one rack is used,
the heat distribution will be uneven.
BAKING
mode
The rear heating element and the fan come on,
guaranteeing the distribution of heat delicately and
uniformly throughout the oven. This mode is ideal
for baking and cooking temperature sensitive foods
such as cakes that need to rise and to prepare certain
tartlets on 3 shelves simultaneously.
FAST COOKING
mode
The heating elements and the fan come on,
guaranteeing the distribution of heat consistently and
uniformly throughout the oven.
Pre-heating is not necessary for this cooking mode.
This mode is especially recommended for cooking pre-
packed food quickly (frozen or pre-cooked). The best
results are obtained if you use one cooking rack only.
MULTI-COOKING
mode
All the heating elements (top, bottom and circular), as
well as the fan, will come on. Since the heat remains
constant throughout the oven, the air cooks and
browns food uniformly. A maximum of two racks may
be used at the same time.
PIZZA
mode
The heating elements (bottom and circular) and the fan
come on. This combination heats the oven rapidly by
producing a considerable amount of heat, particularly
from the bottom element. If you use more than one
rack simultaneously, switch the position of the dishes
halfway through the cooking process.
BARBECUE
mode
The top heating element and the rotisserie (where
present) come on. The high and direct temperature of
the grill is recommended for food that requires high
surface temperature. Always cook in this mode with the
oven door closed.
GRATIN
mode
The top heating element as well as the fan and the
rotisserie (where present) come on. This combination
of features increases the effectiveness of the
unidirectional thermal radiation of the heating elements
through forced circulation of the air throughout the
oven.
This helps prevent food from burning on the surface,
allowing the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
Practical cooking advice
!
Do not place racks in position 1 and 5 during fan-
assisted cooking. Excessive direct heat can burn
temperature sensitive foods.
!
In the BARBECUE and GRATIN cooking modes,
particularly when using the rotisserie, place the
dripping pan in position 1 to collect cooking residues
(fat and/or grease).
MULTI-COOKING
• Use position 2 and 4, placing the food that requires
more heat on 2.
• Place the dripping pan on the bottom and the rack
on top.
BARBECUE
• Insert the rack in position 3 or 4. Place the food in the
centre of the rack.
• We recommend that you set the maximum power
level. The top heating element is regulated by a
thermostat and may not always be on.
PIZZA MODE
• Use a light aluminium pizza pan. Place it on the rack
provided.
For a crispy crust, do not use the dripping pan
(prevents crust from forming by extending cooking
time).
