COOKING TIMER
To program the cooking time (adjustable from 0 to 180 minutes), turn the knob anticlockwise, but without exerting a
pressure and until the disc’s window, or the hand, coincides with the requested cooking time. The oven is disconnected
and the continuous bell is activated when the preset time is over. To stop the bell, turn the knob leftwards without
exerting a pressure, until the port or the hand coincided with symbol.
PILOT LIGHT FOR THE THERMOSTAT (
o
C)
It comes on any time the thermostat settles the cooking temperature inside the oven and it is switched off when the oven
reaches the preset temperature.
PILOT LIGHT FOR THE OPERATION (~)
It signals that the appliance is powered and stays on in all working positions.
SAFETY THERMOSTAT
It cuts out the electric supply for preventing possible overheatings when the appliance is not correctly used. In this case,
wait that the oven cools down before using it again. On the other hand, if a fault is present on the appliance’s
components, we advise calling the Technical Assistance Service
COOLING FAN
The fan task is to cool down the control panel, the knobs and the inside elements of the oven. The air flow comes out
from both the control panel and the oven door. The fan is automatically connected and disconnected when the oven is
switched on and off.
INSTRUCTIONS FOR COOKING
OVEN COOKING
The oven door must be closed for all cooking methods
For a perfect cooking it is recommended to pre-heat the oven to the preset cooking temperature.
Only vary fat meat can be placed into a cold oven. Never use low-edged containers for trays as baking-pan for roasts in
order to soil the minimum possible the walls of the oven, thus preventing fat splashes, sauce burning and smoke
production. Use instead high-edged containers, preferably terracotta containers, put on the grate at about half the height
of the oven. Some examples concerning the thermostat regulation and cooking time for the static functions are set forth
in a special table. Please remember that when using the ventilated functions, the present temperature is reached in a
lesser time than in the static function. On the contrary, with the same time, temperatures slightly above will be reached.
The cooking times vary according to the type of food, its homogeneity and volume.
Practical hints to save energy
The oven can be switched off some minutes before cooking end; the residual temperature is enough to complete cooking.
Open the oven door only when it is absolutely necessary; to check the cooking phase, look through the glass (the oven
lamp is always on)
Pieces of general advice
The oven offers various kinds of heating:
• The traditional heating for the cooking of special roasts
• The ventilated heating for the cooking of cakes, biscuits and similar.
If the ventilated heating is chosen, it is recommended to take advantage of it for cooking of roasts on more shelves or for
the preparation of complete menus, with time and energy economy.
Ventilated heating
In this way a continuous circulation of warm air is created.
This kind of heating is specially fit for the cooking on more shelves.
The temperature are inferior to the traditional ones, so sparing time and energy.
The oven has an instantaneous heat source, thus the present temperature is reached in a very short time. In order to
differentiate the heating in the lower part, insert the lower heating element only.
www.aabco.com.au
12 Citrus Street, Braeside, Vic. 3195
Tel: 9587 8799
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