Lacanche RULLY, Общее руководство

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USER’S MANUAL
RULLY
Page 38 of 40 – US –
ELECTRIC FORCED CONVECTION OVEN
T
he forced convection oven is a recent development in cooking techniques. Its principle is straightforward: air
circulates over a heating element, is heated when it comes into contact with the element and the heat thus obtained in
the oven is used to cook food.
A
ir circulation is achieved by using one or two turbines inside the oven which draw in air and expel it onto one or
two heating elements, thus producing movement of warm air referred to as “convection”.
F
orced convection ovens have many advantages, the main benefit being that identical or different dishes can be
cooked evenly at several levels. It is therefore particularly suitable for cooking cakes, pastries, Viennese bread or flaky
pastry.
I
t heats quickly and defrosts frozen food evenly.
D
ifferent dishes can be cooked simultaneously without taste transference because odours are destroyed as the air
passes over the heating element.
D
escription:
T
he forced convection oven is equipped with 3 shelves and one roasting pan as standard.
T
he oven is heated by one circular 2650 W element.
T
he heating element is controlled by a thermostat switch, the control panel has 2 indicator lamps:
- Signal lamp B lights when the components are switched on.
- Signal lamp C shows status of energised component. It is lit or not lit depending on the programmed
temperature.
U
se:
The oven must be pre-heated at the thermostat setting chosen for cooking.
Switch the mode selector to “convection” position.
Turn the thermostat switch clockwise to the required mark. The indicator
lamps (
B and C ) are lit. When indicator lamp ( C ) is no longer lit, the
selected temperature has been reached and you can then place your dish in
the oven.
In order to switch off, turn the thermostat control knob from the right to
the left as far as the
Off position.
Forced convection
position
C B