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USING THE OVEN
TOP OVEN
For cooking any kind of dish on one shelf only.
CONVENTIONAL
BOTTOM
This function can be used to finish cooking
filled pies or to thicken soups. Use this function
the last 10/15 minutes of cooking.
HALF GRILL
GRILL
For grilling steaks, kebabs and sausages,
cooking vegetables au gratin or toasting bread.
When grilling meat, we recommend using a drip tray
to collect the cooking juices: Position the pan on
of the levels below the wire shelf and add 200 ml o
drinking water.
FORCED AIR
For cooking different foods on multiple shelves
(maximum of four) at the same time. This function
can be used to cook different foods without odours being
transferred from one food to another.
FUNCTIONS
1. SELECT A FUNCTION
To select a function, turn the
selection knob
to the symbol for
the function you require.
For grilling small food like bacon or toasting bread.
The grill pan is placed on top of the top oven cavity shelf.
The shelf position can be adjusted to allow for grilling
different types of food.
MAIN OVEN - FAN COOKING
This control switches on the main oven. Fan Cooking - Turn
the control clockwise and select any temperature between
°C and Max. As the control is turned the fan will start.
The main oven light will immediately come on.
The thermostat light indicates that the main oven is heating.
When it turns off, the temperature inside the oven has
reached the setting made with the main oven knob. At this
point, the light will turn on and off as the oven maintains the
temperature at a constant level.
The fan and the oven interior light will remain on
throughout cooking.
The heat for fan cooking in the main oven is
provided by an element situated at the back of the oven,
around the fan.
Fan cooking is ideal for large poultry or joints of meat,
reducing cooking times and often eliminating the need for
pre-heating the oven. It is also ideal for batch cooking where
food is cooked on more than one level, because the forced
circulation of hot air gives aneven temperature from the top
to the bottom of the oven.
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