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Rotisserie

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
the hole provided on
the back panel of the
oven.
3. Start the rotisserie
function by selecting
the

function.

SUCCESS cooking modes

Do not open the oven door as this will disrupt the

cooking time and temperature.

The

temperature

and

cooking duration

are

pre-set

values, guaranteeing a perfect result every time -
automatically. These values are set using the

C.O.P.®

C.O.P.® (Programmed Optimal Cooking

Programmed Optimal Cooking

Programmed Optimal Cooking)

system.

The cooking cycle stops automatically and the oven
indicates when the dish is cooked.
This chapter was written with the help of our very own
culinary expert. We invite you to follow his advice so
you can benefit from his experience and perfect your
cooking skills. The recommended cooking modes,
temperatures and oven shelf heights reflect our
expert’s own experience in the kitchen and will help
you achieve the very best results.

ROAST...

mode

Use this function to cook beef, veal, pork, chicken
and lamb. Place the food inside the oven while it is
still cold. The dish may also be placed in a
preheated oven. Some of the ROAST modes offer
the option of selecting the desired cooking level:
WELL DONE, MEDIUM or RARE.

TARTS...

mode

This function is ideal for all tart recipes (which
normally need to be heated well from underneath).
Place the food inside the oven while it is still cold.
The dish may also be placed in a preheated oven.

PASTRIES

mode

This function is ideal for baked desserts (made
using natural yeast). Place the food inside the oven
while it is still cold; the dish may also be placed in a
preheated oven if desired.

CAKE

mode

This function is ideal for all recipes made using
baking powder. Place the food inside the oven while
it is still cold. The dish may also be placed in a
preheated oven.

DESSERTS

mode

This function is ideal for all other recipes which do
not contain yeast (not tarts). Place the food inside
the oven while it is still cold. The dish may also be
placed in a preheated oven.

BREAD

mode

Use this function to make bread. Please see the
following chapter for further details.
To obtain the best results, we recommend that you
carefully observe the instructions below:
• follow the recipe;
•

remember to pour 100 g (1 dl) of cold water

into the dripping pan, which should be placed

into the dripping pan, which should be placed
in position 5

in position 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 “Oven too
hot” 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.

Recipe for BREAD (maximum amount of dough):

Ingredients:
• 650 g flour
• 350 g water
• 12 g salt
• 25 g fresh baker’s yeast or 4 sachets dried yeast

powder

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. Place the bowl in the oven, set to 40°
using the PROVING manual function, and leave to
rise for approximately 30–45 minutes.
Alternatively, leave at room temperature for
approximately 1 hour (until the dough has
doubled in volume).