15
OPERATION
Baking
When the knob is set to this position
the oven is heated using only the
bottom
n
. Baking of cakes
from the bottom until done (moist
cakes
with fruit stuffing).
Conventional baking
Set the knob in this position for co-
nventional baking. This setting is ideal
for baking cakes, meat, fish, bread
and pizza (it is necessary to preheat
the oven and use a baking tray) on
one oven level.
Fan-forced convection
Setting the knob in this position allows
the oven to be heated up by a heating
element with air circulation forced by a
rotating fan fitted in the central part of
the back wall of the
chamber. Lower
baking temperatures than in the
conventional oven can be used.
Heating the oven up in this manner en-
sures uniform heat circulation around
the dish being cooked in the oven.
Ventilated convection
This knob setting is most suitable
for baking cakes. Convection baking
(recommended for baking).
When the
functions have been
selected but the temperature knob is
set to zero only the fan will be on. With
this function you can cool the dish or
the oven chamber.
Pizza and bread
With this setting the convection fan
and bottom
n
are on,
which increases the temperature
at the bottom of the cooked dish.
Intense heat from the bottom
for
moist cakes
, bread and
pizza.
Switching on the oven is indicated by two
signal lights,
R
,
L
, turning on. The
R
light
turned on means the oven is working. If the
L
light goes out, it means the oven has reached
the set temperature. If a recipe recommends
placing dishes in a warmed-up oven, this
should be not done before the
L
light goes out
for the first time. When baking, the
L
light will
temporarily come on and go out (to maintain
the temperature inside the oven). The
R
sig-
nal light may also turn on at the knob position
of “oven chamber lighting”.*
