9
How To Use Your Appliance
The various features of cooker are controlled through the knobs
and buttons located on the control panel.
Control Knobs for the Gas Burners on the Hob (N)
The position of the gas burner controlled by each one of the
knobs is shown by a solid ring
•
. To light one of the burners, hold
a lighted match or lighter near the burner and, at the same time,
press down and turn the corresponding knob counter clockwise
to the maximum setting. Each burner can be operated at its
maximum, minimum or intermediate power. Shown on the knob
are the different symbols for off
•
(the knob is on this setting
when the symbol corresponds with the reference mark on the
control panel), for maximum and minimum .
To obtain these settings, turn the knob counter clockwise with
respect to the off position. To turn off the burner, turn the knob
clockwise until it stops (corresponding again with the
•
symbol).
Electronic Ignition for the Gas Hob
Some of the models are provided with instant electronic light-
ing of the hob gas burners; these models are identified by
the presence of a lighting device (see detail C). This device
operates when a slight pressure is applied to the “T” button
marked with
symbol. To light a specific burner just press
the button labelled “T” while pushing the corresponding knob
all the way in and turning it counter-clockwise until it lights.
For immediate lighting, first press the button and then
turn the knob. Some models come equipped with an elec-
tric starter built into the knob, in which case the lighting de-
vice labelled “C” is present while the button labelled “T” is
not. To light a specific burner push the corresponding knob
all the way in and turn it counter-clockwise to maximum
keeping it pressed down until the burner lights.
Important: Should the burner flames accidentally go
out, turn off the control knob and wait at least 1 minute
before trying to relight.
Models with Hob Gas Burner Safety Devices to Prevent
Leaks
These models can be identified by the presence of the device
itself (see detail J).
Important: Since the hob burners are equipped with a safety
device, you must hold the control knob in for about 6 seconds
after the burner has been lighted to allow the gas to pass until
the safety thermocouple has heated.
Attention: The first time you use the oven we recommend that
you set the thermostat on the highest setting and leave the oven
on for about a half of an hour with nothing in it. Then, open the
oven door and let the room air. The odour that is often detected
during this initial use is due to the evaporation of substances
used to protect the oven during storage and until it is installed.
Attention: Only use the bottom shelf of the oven when using
the rotisserie to cook (where present). For all other types of
cooking, never use the bottom shelf and never place anything
on the bottom of the oven when it is in operation because this
could damage the enamel. Always place your cookware (dishes,
aluminium foil, etc. etc.) on the grate provided with the appliance
inserted especially along the oven guides.
The Oven Control Knobs
The “5 Programms” oven combines all the advantages of
traditional “static” ovens with those of modern “ventilated” ones.
The”5 Programms” oven is extremely versatile and offers 5
different but sure and easy ways of cooking. Use the knobs to
select the different cooking functions available on the
“5 Programms” oven:
L - selector knob (identified by the
symbol);
M - thermostat knob (identified by the
symbol)
.
When the selector knob is on any other setting than that identi-
fied by the “o”, the oven light turns on. The setting identified by
the
symbol makes it possible to turn the oven light on with-
out having any of the oven heating elements on. When the oven
light is on, it means that the oven is in use, and it will remain on
for the entire time the oven is being used.
1.Convection Mode
- Position of the “L” knob:
- Position of the “M” knob: between 50°C and Max
On this setting, the light comes on and the top and bottom heat-
ing elements are activated. This is the classic, traditional type
oven which has perfected, with exceptional heat distribution and
reduced energy consumption. The convection oven is still un-
equalled when it comes to cooking dishes made up of several
ingredients, e.g. cabbage with ribs, stews, etc. Excellent results
are achieved when preparing meat-based dishes as well (braised
meats, stew, goulash, wild game, ham etc.) which need to cook
slowly and require basting or the addition of liquid. It still remains
the best system for cooking pastries and fruit in general and
when using specific covered containers for oven cooking. When
cooking in convection mode, only use one dripping-pan or cook-
ing rack at a time, otherwise the heat distribution will be uneven.
Select from among the various rack heights based on whether
the dish needs more or less heat from the top or bottom.
2. Ventilation Mode
- Position of the “L” knob:
- Position of the “M” knob: between 50°C and Max
Since the heat remains constant and uniform throughout the
oven due to the fan at the behind, the air cooks and browns food
uniformly over its entire surface. With this mode, you can also
cook various dishes at the same time, as long as their respec-
tive cooking temperatures are the same. A maximum of 2 rack
levels can be used at the same time, following the instructions in
the section entitled, "Cooking On More Than One Rack". This
cooking mode is ideal for au gratin dishes or those which require
an extended cooking time like lasagne, macaroni bake, chicken
and roast potatoes, etc...
Moreover, the excellent heat distribution makes it possible to
use lower temperatures when cooking roasts. This results in
less loss of juices, meat which is more tender and a decrease in
the loss of weight for the roast. The ventilated mode is especially
suited for cooking fish, which can be prepared with the addition
of a limited amount of condiments, thus maintaining their flavour
and appearance. Excellent results can also be attained when
cooking vegetable like courgettes, aubergines, peppers, toma-
toes, etc.
Desserts: leavened cakes are also perfect for the ventilated mode.
Moreover, this mode can also be used to thaw meat, fish and
bread by setting the temperature to 80°-100°C. To thaw more
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