GB
20
the hole provided on the back panel of the oven.
3. Start the spit roast function by selecting the
symbols.
W
hen this mode is enabled, the spit will stop if the
door is opened.
Automatic coo
k
ing modes
The
temperature
and
c
oo
k
in
g
du
r
a
t
i
o
n
are
pre-set
values, guaranteeing a perfect result every time -
automatically. These values are set using the
C
.O.P.®
(
Programmed Optimal
C
ooking
)
system.
The cooking cycle stops automatically and the oven
indicates when the dish is cooked. The cooking
duration may be modified by a period of several
minutes, as specified in the description of the
individual functions below.
B
READ
mode
Use this function to make bread.
To obtain the best results, we recommend that you
carefully observe the instructions below:
follow the recipe;
do not exceed the
ma
x
im
u
m
w
e
i
gh
t
of the
dripping pan;
r
e
m
e
mb
e
r
to
p
o
u
r
1
00
m
l
o
f
c
o
l
d
w
a
t
e
r
in
to
t
h
e
ba
k
in
g
t
r
a
y
in
p
o
s
i
t
i
o
n
5
.
Place the food inside the oven while it is still cold. If
you wish to place the food in the oven after it has
been preheated, immediately following a high-
temperature cooking programme, the text
H
ot will
appear on the display until the temperature of the
oven has fallen to 40°. At this point it will be
possible to place the bread in the oven.
R
e
c
i
p
e
f
o
r
B
READ
:
1 Dripping pan of max. 1000 g, lower shelf level
Recipe for 1000 g of dough: 600 g flour, 360 g
water, 11g salt, 25 g fresh yeast (or 2 sachets of
powder yeast)
Method:
Mix the flour and salt in a large bowl.
Dilute the yeast in lukewarm water (approximately
35 degrees).
Make a small well in the mound of flour.
Pour in the water and yeast mixture.
Knead the dough by stretching and folding it over
itself with the palm of your hand for 10 minutes
until it has a uniform consistency and is not too
sticky.
Form the dough into a ball shape, place it in a
large bowl and cover it with transparent plastic
wrap to prevent the surface of the dough from
drying out. Select the manual
P
R
O
VING
function
G
RI
LL
mode
The top heating element comes on. The high and
direct temperature of the grill is recommended for
food which requires a high surface temperature.
Always cook in this mode with the oven door closed.
ROTI
SS
ERIE
mode
The top heating element and the rotisserie spit will
be activated. The function is ideal for rotisserie spit
cooking. Always cook in this mode with the oven
door closed.
ROA
S
T
mode
The top and circular heating elements switch on and
the fan begins to operate. This combination of
features increases the effectiveness of the
unidirectional thermal radiation provided by the
heating elements through the forced circulation of
the air throughout the oven. This helps prevent food
from burning on the surface and allows the heat to
penetrate right into the food.
Always cook in this mode with the oven door closed.
DE
SS
ERT
S
mode
This cooking mode is suitable for all baked desserts
which do not fall into the TARTS category (for
example, small choux pastries, sponge cake, etc...).
TART
S
mode
The combined use of the upper and circular heating
elements make this cooking mode ideal for puff
pastry or flaky pastry desserts.
L
O
W
TEMPERATURE
modes
This type of cooking can be used for proving,
defrosting, preparing yoghurt, heating dishes at the
required speed and slow cooking at low
temperatures. The temperature options are: 80,
9
5
and 110.
P
R
O
VING
mode
The circular heating element will come on and the
fan will operate during the preheating stage only.
The oven temperature is ideal for activating the
rising process. Always cook in this mode with the
oven door closed.
R
ot
i
ss
e
r
i
e
sp
i
t
To operate the
rotisserie spit (
see
diagram
) proceed as
follows:
1. Place the dripping
pan in position 1.
2. Place the rotisserie
support in position 3
and insert the spit in
