9880022800-EN-011210.doc
10
EN
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Functions of the manual cooking
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Defrosting and Rising
This function can be used for defrosting and/or drying food to be cooked only with the
moving of air that circulates at the temperature of 25°C. This allows defrosting the dish
without modifying its taste or aspect.
Fast defrosting:
again, with the aid of ventilation, just adjust the temperature from 35°C
to 60°C, in this way enabling a soft temperature increase inside the oven.
Rising:
at the temperature of 30°C the internal fan does not activate, in this way creating
the ideal environment for making bread or other rise.
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Food warmer
By engaging this function, the temperature is constantly maintained at 80°C, very useful
for heating and maintaining already cooked, but cold, dishes, at temperature.
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Static traditional cooking
With the simultaneous distribution of heat coming from the bottom and from the top,
this function allows cooking dishes requiring slow cooking with constant addition of
liquids. Ideal for any type of roast, bread, cakes and biscuits in general. Use only one
shelf with this type of cooking to avoid incorrect temperature distribution.
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Upper cooking
The upper electric resistance activates with this function. This intense heat sent out from
the top is optimal for perfecting cooking of dishes already cooked in the centre but
requiring further cooking on the surface
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Lower cooking
In this case, the lower heating element starts working. On the contrary to upper cooking,
this function is recommended for perfecting cooking of dishes are already cooked on the
surface but require further cooking in the centre. This intense heat from the bottom is
also optimal for roasting not particularly tender meats.
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Intensive cooking
The activation of the upper and lower heating elements, together with the functioning of
the fan, allows even distribution of the intense heat produced. The hot air circulating
inside the oven, evenly cooks and browns even dishes on more levels and different
between them, but requiring similar temperatures. In meat roasts the optimisation of heat
distribution allows cooking at lower temperatures reducing the dispersion of sauces.
This helps keep the meats more tender and reduce the drop of weight.