How to use your oven
This multi-function oven combines the advantages of traditional convection ovens with those of the more modern fan assisted models in a
single appliance.
It is an extremely versatile appliance that allows you to choose easily and safely between different cooking modes. The various features
offered by the oven are selected by means of selector knob“B” and thermostat“C”situated on the control panel.
Push-in control knob (only available on certain models)
Control knob can be pushed in, and you can push the control knob lightly to release it or lock it.
Notice: The first time you use your appliance, we recommend that set the thermostat to the highest setting and leave the oven on for
about half an hour with nothing in it, with the oven door shut. Then open the oven door and let the room air in. The odor that is often
detected during this initial use is due to the evaporation of substances used to protect the oven during storage and until it is installed.
Notice: Place the dripping pan provided on the bottom shelf of the oven to prevent any sauce and/or grease from dripping onto the bottom
of the oven only when grilling food or when using the rotisserie (only available on certain models). For all other types of cooking, never
use the bottom shelf and never place anything on the bottom of the oven when it is in operation because this could damage the enamel.
Place your cookware (dishes, aluminum foil, etc. etc.) On the grid provided with the appliance inserted especially along the oven guides.
Notice: to use the oven in manual mode (not using the end cooking time programmer); the symbol must be aligned with the reference
mark on the control panel.
Convection mode 2145-2540W
Position of thermostat knob “C”:between 60℃and Max. on this setting ,The top and bottom heating elements come on .This is the
classic ,traditional type of oven which has been perfected ,with heat distribution and reduced energy consumption .The convection oven is
still unequalled when it comes to cooking dishes made up of 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 basting or the addition of liquid .It remains the best system for
baking cakes as well as fruit and cooking using covered casserole dishes for oven baking .When cooking in convection mode ,only use
one dripping pan or cooking rack at a time ,otherwise the heat distribution will be uneven .Using the different rack heights available, you
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