EN 12
Cooking Modes
Symbol
T °C
de-
fault
T °C
range
Function
LAMP: Turns on the oven light.
DEFROST: When the dial is set to this position. The fan circulates air at room tem-
perature around the frozen food so that it defrosts in a few minutes without the pro-
tein content of the food being changed or altered.
210 50 ÷ 240
CONVENTION + FAN + STEAM: Selecting this function, the lower and upper heating
elements work together with the fan for a uniform cooking on all levels. It is neces-
sary to add 150 ml of water in the cavity and rotate the knob to this function. This
cooking method enhances the tendemess and avors of each dısh, especially roast-
ing and red meat.
220 50 ÷ 280
* CONVENTIONAL + STEAM: Both top and bottom heating elements will be
switched on using the water inside the cavity to generate steam. It is necessary to
add 150 ml of water in the cavity and rotate the knob to this homogeneous cooking
performance.
180 50 ÷ 240
* MULTI-LEVEL: We recommend you use this method for poultry, pastries, sh and ve-
getables. Heat penetrates into the food better and both the cooking and preheating
times are reduced. You can cook dierent foods at the same time with or without the
same preparation in one or more positions. This cooking method gives even heat distri-
bution and the smells are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
210 50 ÷ 230
BOTTOM HEATING + FAN + STEAM: The bottom heating element is used with the fan
circulating the air inside the oven. For the steam generation, it is necessary to add 150
ml of water in the cavity and rotate the knob to this function. The steam option together
with the bottom heating and the fan, ensures a perfect leavening and cooking to bread.
200 150 ÷ 220
GRILL + FAN : use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven. Prehe-
ating is necessary for red meats but not for white meats. Ideal for cooking thick food
items, whole pieces such as roast pork, poultry, etc. Place the food to be grilled directly
on the shelf centrally, at the middle level. Slide the drip tray under the shelf to collect the
juices. Make sure that the food is not too close to the grill. Turn the food over halfway
through cooking.
L3 L1 ÷ L5
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minu-
tes preheating is required to get the elements red-hot. Success is guaranteed for grills,
kebabs and gratin dishes. White meats should be put at a distance from the grill; the
cooking time is longer, but the meat will be tastier. You can put red meats and sh llets
on the shelf with the drip tray underneath.
ECO
ECO ÷
SUPER
PYROLYSIS
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