8
MANUAL MODE
Description of manuals menus
Natural convection (or conventional oven):
Natural convection (or conventional
oven): the heat is generated by the oven’s upper and lower elements. This traditional
cooking mode is suitable for cooking meat, fish and puddings.
Grill (upper element):
the heat is generated by the oven’s upper element. This can be
used for traditional grilling/barbecuing and also to brown dishes.
Defrost:
this special function operates the fan at the rear of the oven in order to reduce
the defrosting time of the ingredients that you put in your oven, without any risk of
them being cooked. The temperature cannot be changed in defrost mode.
Fan oven:
the heat is generated then blown around by a fan located at the rear of the
oven which guarantees exceptionally even cooking anywhere in the oven. The blowing
around of the air allows your food to be cooked evenly.
Turnspit:
Oven rotisserie for all types of meat and poultry.
For conventional, grill and convection modes, the temperature can be set at between 100°C
and 240°C.
Using the manuals menus
48
49
50
51
The oven is plugged in and the time set.
Place the shelf at the required height. Place the tray with the food in the oven
- fig.47
and close the
door. Press « mode »
- fig.48
. The cooking mode will flash
- fig.49.
Select the cooking mode using
the
left
rotating knob
- fig.50.
Validate by pressing « mode »
again
- fig.51
.