14
OPERATING PRINCIPLES
Heating and cooking in the conventional
oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements .
b. by radiation
The heat is radiated by the infra red
grill element .
Before introducing the food, preheat the
oven to the desired temperature .
For a correct preheating operation, it is
advisable to remove the tray from the oven
and introduce it together with the food,
when the oven has reached the desired
temperature .
Check the cooking time and turn off the
oven 5 minutes before the theoretical time
to recuperate the stored heat .
WARNING:
The door is hot, use the handle.
ATTENTION - MOST IMPORTANT
Pay special attention not to touch the
hot heating element inside the oven
cavity.
GENERAL FEATURES
2 different thermostatic control functions
are available to satisfy all cooking
requirements, provided by 3 heating
elements:
•
Top element
700 W
•
Bottom element
1100 W
•
Grill element
2100 W
NOTE:
When using for the first time, you
are advised to run the oven at maximum
temperature (temperature knob set to
250°C) for approximately one hour in
the
mode and for another 15 minutes
in the
mode in order to eliminate any
traces of grease from the heating elements .
Smells and fumes produced during this
burn off process are not a cause of alarm .
Adequate ventilation should however be
provided in the room where the appliance
is installed, e .g . by opening a window .
Attention: the oven door becomes
very hot during operation.
Keep children away.
4 - TOP CONVENTIONAL ELECTRIC OVEN
Fig . 4 .1
Fig . 4 .2
