OPERATING INSTRUCTIONS
Conventional mode
Pre-set temperature: between 50°C and 250°C.
On this setting, the top and bottom heating elements come on. This is the classic, traditional type of oven which has
been perfected, with exceptional heat distribution and reduced energy consumption. The convection oven is still
unequalled when it comes to cooking dishes made up of several ingredients, e.g. cabbage with ribs, Spanish style
cod, Ancona style stockfish, tender veal strips with rice, etc. Excellent results are achieved when preparing veal or
beef-based dishes as well (braised meats, stew, goulash, wild game, ham etc.) which need to cook slowly and
require basting or the addition of liquid. It nonetheless remains the best system for baking cakes as well as fruit and
cooking using covered casserole dishes for oven baking. When cooking in conventional mode, only uses one
dripping pan or cooking rack at a time, otherwise the heat distribution will be uneven. Using the different rack
heights available, you can balance the amount of heat between the top and the bottom of the oven. Select from
among the various rack heights based on whether the dish needs more or less heat from the top.
Defrost
The fan runs without heat to reduce the defrosting time of frozen foods. The time required to defrost the food will
depend on the room temperature, the quantity and type of food.
Fan assisted mode
Pre-set temperature: between 50°C and 250°C.
The top and bottom heating elements, as well as the fan, will come on. Since the heat remains constant and uniform
throughout the oven, the air cooks and browns food uniformly over its entire surface. With this mode, you can also
cook various dishes at the same time, as long as their respective cooking temperatures are the same. A maximum of
2 racks can be used at the same time, following the instructions in the section entitled: “Cooking on More Than one
Rack”. This fan assisted mode is particularly recommended for dishes requiring a gratin finish or for those requiring
considerably prolonged cooking times, such as for example: lasagne, pasta bakes, roast chicken and potatoes, etc.
Moreover, the excellent heat distribution makes it possible to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is tenderer and a decrease in the loss of weight for the roast. The fan
assisted mode is especially suited for cooking fish, which can be prepared with the addition of a limited number of
condiments, thus maintaining their flavour and appearance.
Desserts: the fan assisted mode is also perfect for baking leavened cakes.
Moreover, this mode can also be used to thaw quickly white or red meat and bread by setting the temperature to
80°C. To thaw more delicate foods, set the thermostat to 60c or using only the cold air circulation feature by setting
the thermostat to 0°C.
“Top” oven
Pre-set temperature: between 50°C and 250°C.
The top heating element comes on.
This mode can be used to brown food at the end of cooking.
Pizza function
Pre-set temperature: between 50°C and 250°C.
This method of cooking uses the lower and circular element while the heat is distributed by the fan reproducing the
same conditions of traditional clay wood-fire stoves.
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