14
his method of cooking
provides traditional cooking with heat from the top and lower
element, plus the use of the circulation fan to ensure a fast and
even distribution of the heat. This function is suitable for light
a
e the heat is distributed by the fan. This results in a faster
nt shelves, preventing the
transmission of smells and tastes from one dish onto another.
t the
ll depend on the room temperature, the quantity and type
m
d
re of
erature
a range of 50°C - 240°C.
n
you turn the control knob clockwise, it will
utomatically select a conventional oven function
nd you can regulate the temperature between
0°C - 250°C.
ise
past the 250°C mar
LOWER ELEM is method of cooking uses the
lower element to direct heat upwards to the food. For slow-
cooking recipes or for warming up meals.
r
ds onto
the food. For gentle cooking, browning or keeping cooked dishes
warm.
CONVECTION OVEN AND FAN: T
nd delicate baking, such as pastries.
FAN OVEN: This method of cooking uses the circular element
whil
and more economical cooking process. The fan oven allows food
to be cooked simultaneously on differe
DEFROST MODE: The fan runs without heat to reduce the
defrosting time of frozen foods. The time required to defros
food wi
of food. Always check food packaging for the defrosting
instructions.
ostat control knob (main oven)
T
her
The oven thermostat control knob should be turne
clockwise and it sets the required temperatu
ven. It is possible to regulate the tempthe o
within
function and temperature (secondary oven)
Selecting an ove
If
a
a
7
ther functions, you should turn the dial clockw
king and select the following functions.
ENT ONLY: Th
To use one of the o
UPPER ELEMENT ONLY: This method of cooking uses the oute
part of the top element to direct gentle heat downwar
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