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Fan Oven
G E N E R A L I N S T R U C T I O N
HOW TO USE YOUR ELECTRIC OVEN
- Before cooking in the first time we reccommend that the oven
should be operated at 200° C for 30 minutes to remove any
manufacturing greases and odours.
- Do not place items or pan directly on to the oven botton.
- Foil should only be used to cover food and not oven shelves or
party of the oven. When used improperly will obstruct the air
circulation causing problems in cooking and/or harmful accidents.
MULTIFUNCTIONAL OVEN
The oven is fitted with:
• a lower heating element;
• an upper heating element;
• two circular heating element surrounding the fan.
N.B.: Always set the temperature on the thermostat knob before
selecting any of the functions.
Oven Thermostat Knob
To obtain an oven temperature between 50°C and MAX°C, turn the
knob clockwise.
Oven Function Selector Knob
Depending on the type of oven, it is possible to select one of the
following functions turning the commutator knob clockwise.
Use of the oven
Note: ovens with separate thermostat and commutator.
When the functions
Grill
and
Fan Grill
are used, place the
thermostat knob between 1B0 + 200°C as maximum temperature.
ATTENTION:
The temperature shown on the control panel corresponds to the
temperature in the oven centre only when the functions selected
are Bake or Fan Oven .
Light
When you turn the control knob to this position, the light
will be on for all the following operations.
Defrost
The air at ambient temperature is distributed inside the oven
for defrosting food very quickly and without proteins adulterations.
Note:
All the functions mentioned above switch the oven internal light on.
A warning light on the control panel will stay lit until the temperature
is reached; after it will light up intermittently.
Always use the oven with the oven door closed.
Warning:
remember ovens get hot; some parts naturally become
very hot, notably the glass oven door and the protective strip.
Keep children away from oven at all times and warn them about
the danger.
GUIDE FOR CONVENTIONAL COOKING (Bake)
(Outer ring of upper electric element and lower electric element
ON) The following Cooking Guides give the recommended shelf
positions (counted from the bottom), thermostat settings and
approximate cooking times for a range of baked items, using the
Lower
Bake
Fan Bake
Grill
Medium Grill
Fan Grill
Defrost
Light
Co
Pr
sealin
(p
nventional c
reheat the ov
ng red meatss, roast beef
apillotes), fla
ooking :
top and bottom heating elements
en for abou
,,
aky pastry. M
t ten minutes.
leg of lamb game, bread,
id sheld pos
This method is ideal foor all traditional
sition recommended. food
are used together.
roasting a For and baking.
foil-wrapped
Fa
at a time)
n assisted multilevel oveen:
). foods placed on different (up to 2 levels shelves
F
c
positions. This func
ten minut
an cooking:
both top and bottom heating elements are used
irculates the
Different
tion provides
tes extra whe
air inside th
t foods can b
s even heat d
en cooking
e oven. Reco
better and both the cooking and preheating times
be cooked at the same time in one orr more
distribution a
mmended
f
nd does
or poultry, pastries, fish
and the fan
and vegetablees. Heat penetrates the foood
are reducced.
Allow a mix not the smells. bout
foods at the same time.
Loower element:
disshes.
quicches, tarts, p
radiation from below.
Grill:
Cauti
from 50 °
knob must be set
C
using the
pa
âté and any
ion: In this f
C to Grill position .
lower eleme
astry without
y cooking tha
function the
nt. Ideal for c
over cookin
t needs mo
e temperatur
ooking
g the fruit fill
re heat and
re control
ing. Use this for flans,
Using the
Cooking of sim milar or differrent
all pastry based This allow ws you to coook dry tart
top level element. Five minutes preheating is required to get the
element hot. Use the grill when the door is closed.
Fa
control knob mu
necessar
be grilled directly on the shelf
is not too close
n assisted g
ust be set fr
piec
y for red mea
centrally, at
drip tray un
to the grill. T
rilling: Caut
om 50 ° C
es of meat
ats but not fo
the middle le
der the shelf
urn the food
ion:In this function the temperature
the air inside the oven. Ideal for co
such as roas
or white mea
evel. Slide the
to collect the
d over halfwa
st pork, poult
ats. Place the
juices. Mak
ay through co
o
try, etc. Preh
food to
e sure that t
ooking.
oking thicke food stuffs, whole
eating is
the food
to G to Grill position. The
top heating element iss used in conjunction with the fan circulating
Rotisserie(in option):
conjunction with the rot
the t
tisserie proviiding the rea
top heating eelement is used in
l flavour of
a traditional roast.
conventional oven, using one tray only. Cooking results are a
matter of personal preference and may easily be adjusted to suit
individual requirements by slight adjustment of the temperature
and or cooking time. Preheating of the oven is recommended for
10-15 minutes or until the oven thermostat indicator light switches
off to show the selected temperature has been reached.
When using a baking tray it should be placed centrally on the oven
shelf with the short sides of the tray parallel to the sides of the
oven. Do not use trays, tins or dishes larger than 3B0 mm (15")
long, 356 mm (14") wide, as cooking results may be impaired.
Food Thermostat
setting °C
Shelf Position
(Counted from Bottom)
Cooking Time
Small cakes (12 on tray) 195 3 20 - 30 mins.
Victoria sandwich
(2x7"/1B0mm)
190 3 25 - 35 mins.
Swiss roll or whisked sponge 200 3 20 - 25 mins.
Fruit cake (B"/205mm) 155 2 2 - 3 hours.
Scones 260 3 10 - 20 mins.
Meringues 95 2 2 - 3 hours.
Shortcrust Pastry 210 3 25 - 45 mins. depending
Puff or Flaky Pastry 220 2 20 - 35 mins. upon
Choux Pastry 220 3 25 - 35 mins. dish
Biscuits 200/220 3 15 - 25 mins. depending upon type
Bread 250 2 30 - 40 mins.
Milk pudding
Pizza 165
270
2
3
1 H - 2 hours.
25 mins.
Lasagne 170 3 75 mins.
Oven noodles 160 3 75 mins.
BEEF on bone & crusty
(rare)
(medium)
(well done)
270 rare 3 12 mins. per 1/b (500 g) plus 12 mins.
220 °C 3 15 mins. per 1/b (500 g) plus 15 mins.
220 °C 3 20 mins. per 1/b (500 g) plus 20 mins.
1B0 °C 3 25 mins. per 1/b (500 g) plus 15 mins.
LAMB on bone 220 °C 3 20 mins. per 1/b (500 g) plus 20 mins.
170 °C 3 27 mins. per 1/b (500 g) plus 27 mins.
Boned and rolled 220 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
170 °C 3 35 mins. per 1/b (500 g) plus 20 mins.
PORK on bone 220 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller 1B0 °C 3 30-35 mins. per 1/b (500 g) plus 35 mins.
VEAL on bone 220 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller 220 °C 3 30 mins. per 1/b (500 g) plus 30 mins.
CHICKEN 220 °C 3 20 mins. per 1/b (500 g) plus 20 mins.
170 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
TURKEY 220 °C 3 20 mins. per 1/b (500 g)
170 °C 3 25 mins. per 1/b (500 g)
DUCK 220 °C 3 20 mins. per 1/b (500 g)
170 °C 3 25 mins. per 1/b (500 g)
GOOSE 220 °C 3 20 mins. per 1/b (500 g) plus 20
PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on a
low temperature setting. Remember do not place items directly
into the oven base.
Warning: do not use foil to cover the oven shelves, or any part
of the oven interior including the oven base. Foil should only be
used to cover food and cooking dishes. Always place items which
may boil over (e.g. fruit pies) on a baking tray to prevent spillage
burning onto the oven base. Foil used improperly is frequent
cause of oven problems and painful accidents. Avoid letting grease
deposit collect around the upper heating element: it will cause
smoking and may start a fire.
Remember do not place pan or items directly onto the oven base.
Never leave unit unattended at hight heat settings. Boil over
causes smokingand greasy spill over that may start a fire.
If a grease fire should occur in a pan put out the flame by placing
a lid on the pan. Do not throw water on a grease fire.
GUIDE FOR FORCED CONVECTION COOKING
(Back rolled electric element with fan)
The accessories provided with the oven can be slotted in at 5
positions: the following guide concerns cooking times and thermostat
settings using N. 2 shelves on the same time (in position N. 2 and
N. 4). Cooked results are a matter of personal preference and may
easily be adjusted to suit individual requirements by slight adjustment
of the temperature and/or cooking time, or when using more or
less shelves in the same time. Preheating of the oven is
recommended for 10-15 minutes or until the oven thermostat
indicator light switches off to show the selected temperature has
been reached.
When using a baking tray it should be placed centrally on the oven
shelf with the short sides of the tray parallel to the sides of the
oven. Do not use trays, tins or dishes larger than 3B0mm (15")
long, 356 mm (14") wide, as cooking results may be impaired.
B
Food Thermostat setting °C Cooking Time
Small cakes (12 on tray) 175 15-25 mins.
Victoria sandwich
(2x7"/1B0mm)
170 20-30 mins.
Swiss roll or whisked sponge 1B0 15-20 mins.
Fruit cake (B"/205mm) 135 1 H - 2 H hours.
Scones 210 B-15 mins.
Meringues B0 1 H - 2 H hours.
Shortcrust Pastry 190 20-40 mins. depending
Puff or Flaky Pastry 200 15-30 mins. upon
Choux Pastry 200 20-30 mins. dish
Biscuits 170/1B0 10-20 mins. depending upon type
Bread 200/220 25-35 mins.
Milk pudding 150 1 H - 2 hours.
Pizza 250 20 mins.
Lasagne 165 60 mins.
Oven noodles 150 60 mins.
BEEF on bone 230 rare & crusty 9 mins. per 1/b (500 g) plus 9 mins.
BEEF on bone 190 °C (rare) 15 mins. per 1/b (500 g) plus B mins.
190 °C (medium) 20 mins. per 1/b (500 g) plus 10 mins.
160 °C (well done) 25 mins. per 1/b (500 g) plus B mins.
Boned and rolled 190 °C (rare) 20 mins. per 1/b (500 g) plus 10 mins.
190 °C (medium) 25 mins. per 1/b (500 g) plus 15 mins.
160 °C (well done) 30 mins. per 1/b (500 g) plus B mins.
LAMB on bone 190 °C 20 mins. per 1/b (500 g) plus 10 mins.
155 °C 27 mins. per 1/b (500 g) plus 14 mins.
Boned and rolled 190 °C 25 mins. per 1/b (500 g) plus 14 mins.
155 °C 25 mins. per 1/b (500 g) plus 14 mins.
PORK on bone 200 °C 25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller 160 °C 30-35 mins. per 1/b (500 g) plus 1B mins.
VEAL on bone 200 °C 25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller 200 °C 30 mins. per 1/b (500 g) plus 14 mins.
CHICKEN 200 °C 20 mins. per 1/b (500 g) plus 10 mins.
155 °C 25 mins. per 1/b (500 g) plus 13 mins.
TURKEY 200 °C 1B mins. per 1/b (500 g) plus 14 mins.
155 °C 23 mins. per 1/b (500 g)
DUCK 200 °C 1B mins. per 1/b (500 g)
155 °C 23 mins. per 1/b (500 g)
GOOSE 1B0 °C 1B mins. per 1/b (500 g) plus 20 mins.