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START
AM
PM
°F
3
A
START
AM
PM
°F
°C
°C
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SELECTING THE FUNCTIONS
(figs. 4.1, 4.2a, 4.2b)
The function is selected by turning the function selector knob and matching the marking
on the knob with the reference mark printed on the control panel.
IMPORTANT NOTE FOR THE COOKING FUNCTIONS: Once selecting the function
and temperature (the temperature flashes on the programmer display - fig. 4.2a),
press button 3 (“START”) on the programmer to start the cooking (temperature and
symbol
steady lit on the programmer display - fig. 4.2b).
Important: In all cooking functions the oven must always be
used with the DOOR CLOSED.
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If the door stays open “
door
” flashes on the programmer display and
after some minutes an audible warning sounds for about 30 seconds.
To silence the audible warning press any programmer button.
NOTE: The heating elements work even with the door open and this signal just
indicates that energy is being wasted and the control panel/knobs are excessively
heated.
LIGHT
(Oven Light - This is not a cooking function)
When turning the knob to this position only the oven lamps light up.
The lamps are always on in all the cooking functions (except for self cleaning cycle).
DEFROST
(Defrosting Frozen Foods - This is not a cooking function)
Only the fan and the oven lamps switch on. Defrosting takes place by fan, without heating.
The electronic programmer shows
dEF
.
A
Recommended for:
To rapidly defrost frozen foods; 2.2 lbs (1 kg) requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.
CONV.BAKE
(Convection Cooking with Ventilation)
The circular element and the fan switch on.
The heat from the back is diffused by fan convection.
The temperature can be set between 120°F (50°C) and 535°F (280°C).
On selecting this function the electronic programmer starts cooking with a pre-heating
temperature set at 355°F (180°C). To vary the temperature see the “SETTING THE
COOKING” section.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.
Fig. 4.1
Fig. 4.2b
Fig. 4.2a
4