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!
Every time the oven is switched on, it suggests the
first manual cooking mode.
Manual cooking modes
!
All cooking modes have a default cooking temperature
which may be adjusted manually to a value between
40°C and 250°C as desired. In the GRILL mode, the
default power level value is indicated as a
percentage (%) and may also be adjusted manually.
Any temperature adjustments will be stored in the
appliance memory and suggested again the next time
this mode is used. If the selected temperature is lower
than the temperature inside the oven, the text “OVEN
TOO HOT” appears on the display. However, it will still
be possible to start cooking.
If cooking is started without a duration being set, the
display will show the elapsed time.
MULTILEVEL
mode
All heating elements and the fan are activated. Since
the heat remains constant throughout the oven, the air
cooks and browns food in a uniform manner. A
maximum of two racks may be used at the same time.
GRILL
mode
By pressing the
button, the different power
levels which may be set will appear on the display;
these range between 50% and 100%. The high and
direct temperature of the grill is recommended for food
which requires a high surface temperature. Always cook in
this mode with the oven door closed
(see “Practical
cooking advice”)
.
FAN GRILLING
mode
The top heating element and the rotisserie spit (where
present) are activated and the fan begins to operate.
During part of the cycle the circular heating element is
also activated. This combination of features increases
the effectiveness of the unidirectional thermal
radiation provided by the heating elements through
the forced circulation of the air throughout the oven.
This helps prevent food from burning on the surface
and allows the heat to penetrate right into the food.
Always cook in this mode with the oven door closed
(
see “Practical cooking advice”
).
ROAST
mode
The top and circular heating elements switch on and the
fan begins to operate. This combination of features
increases the effectiveness of the unidirectional thermal
radiation provided by the heating elements through the
forced circulation of the air throughout the oven. This
helps prevent food from burning on the surface and
allows the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
FISH
mode
The top and circular heating elements switch on and
the fan begins to operate. This combination is ideal
for cooking fish dishes gently.
PIZZA
mode
The top and circular heating elements switch on and
the fan begins to operate. This combination heats
the oven rapidly. If you use more than one rack at a
time, switch the position of the dishes halfway
through the cooking process.
PROVING
mode
The circular heating element will come on and the
fan will operate during the preheating stage only.
The oven temperature is ideal for activating the
rising process. Always cook in this mode with the
oven door closed.
PASTRY
mode
The rear heating element and the fan are switched
on, thus guaranteeing the distribution of heat in a
delicate and uniform manner throughout the entire
oven. This mode is ideal for baking temperature
sensitive foods (such as cakes, which need to rise).
PASTEURISATION
mode
This cooking mode is suitable for fruit, vegetables, etc...
Small containers may be positioned on 2 levels
(dripping pan on the 1st shelf and rack on the 3rd
shelf). Let the containers cool inside the oven. Place
the food inside the oven while it is still cold.
SLOW COOK MEAT/FISH/VEGETABLES
modes
This type of cooking mode, used for years by industry
professionals, enables food (meat, fish, fruit and
vegetables) to be cooked at very low temperatures (75,
85 and 110°C), thereby guaranteeing a perfect level of
cooking and enhancing the taste as much as possible.
The value of these advantages should not be
underestimated:
• as the cooking temperatures are very low (in general
they are lower than the temperature required for
evaporation), the dispersion of cooking sauces due
to evaporation is substantially reduced and the food
becomes softer;
Modes
