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USINGTHEOVEN
OVENLIGHT
The appliance is equipped with two oven lamps
thatlightupwhentheovenisinoperation.
COOLINGFANS
The appliance is equipped with a cooling fan
motorthatactivatewhentheovenisinoperation
for cooking. A malfuncti on of the cooling fan
motor system during oven use
inhibits oven
heating elements use (the oven does not heat‐
up); in this case after‐sale service shall be
contacted in order to restore the correct
functionalityofthecoolingfanmotorsystem.
FRONTINDICATORLIGHT
This appliance is equipped with 1 indicator light
onthefrontpanel:
‐ORANGE colour:
oven thermostat indicator
light; light on means oven heating element/s
connectedandviceversa.
OVENCONVECTIONFAN
The appliance is equipped with an oven fan
mounted inside a circular heating element,
protectedbyafanshieldonthebackoftheoven
cavity; it operates each time that the oven
operates in the functions CONVECTION BROILER,
CONVECTIONandDEFROST.
BAKE
PREHEATINGTHEOVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
thetemperaturesettingandthenumberofracks
intheoven
. Duringpre‐heatingtimeorangeoven
thermostatlight is alwayslit, once pre‐heating is
over, it start to cyclate on/off according oven
thermostatcycle
GETTINGTHEBESTRESULTS
Minimizeopeningthedoor.
Choosetherightsizebakeware.
Usethebakewarerecommendedintherecipe.
Storethebroiler
pansoutsidetheoven:extra
panswithoutfoodaffectthebrowningand
cooking.
Browningcandependfromthetypeofpanused:
- Fortender,goldenbrowncrusts,uselight
non‐stickanodizedorshinymetalpans.
- Forbrowncrispcrusts,usedarknon‐
stick/anodizedordark,dullmetalutensils
or
glassbakeware.Thesemayrequirelowering
thebaketemperature25°F.
BAKEWARETYPE
Metal bake ware (with or without a non‐stick
finish),heat‐proofglass,glassceramic,pottery,or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavysheetsorthosewithlipsonmorethanone
sidemayaffectthe
bakingtime.
BAKERACKPOSITIONS
Racklevelpositionsintheovenarenumberedas
inthediagramonpage25.
ONE RACK BAKING‐The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When baking tall items,
rack
level4 may be used.Piesarebest bakedon
racklevel4or5toensurethebottomofthecrust
is done without over‐browning the top. When
large pieces of meat or poultry are roasted such
as a prime rib of beefor a turkey, racklevel 4
is
thepreferredrack.
TWO RACK BAKING‐Rack levels 3 and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks.Casserole dishesmay also be bakedusing
thesetwolevels.
CONVECTION
COOKINGWITHCONVECTION
There are many advantages to cooking with
convection.Intheconve ctionsystem,afaninthe
backoftheovenmovesheatedairevenlyaround
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having to rotate
the
pa ns. Convection also enables cooking
simultaneouslyonmultipleracks.
Low, shallow bake ware should be used with
convectioncooking.This allows theheatedairto
properly move around the food. Pans with high
sidesorpansthatarecoveredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
notsuitableforconvectioncooking.
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