T °C
default
180
210
200
210
40
L3
T °C
range
40 ÷ 40
50 ÷ 240
50 ÷ 230
150 ÷ 220
50 ÷ 240
L1 ÷ L5
Function
Dial
Function (Depends on the oven model)
LAMP: Turns on the oven light.
Grill: 2140 W Barbecue: 3340 W
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five
minutes preheating is required to get the elements red-hot. Success is guaranteed
forgrills, kebabs and gratindishes. 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 fish fillets on the shelf with the drip tray underneath. The oven has two grill
positions:
The top heating element is used with the fan circulating the air inside the oven.
Preheating 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 trayunder the
shelf to collect the juices. Make sure that the food is not too close to the grill. Turn
the food over halfwaythroughcooking.
GRILL + FAN: use the turbo-grill with the door closed.
Allow about tenminutes extra when cooking foodsat the same time.
MULTI-LEVEL: We recommend you use this method for poultry, pastries, fish
and vegetables. Heat penetrates into the food better and both the cooking and
preheating times are reduced. You can cook different foods at the same time
with or without the same preparation in one or more positions. This cooking
method gives evenheat distribution and the smells are not mixed.
DEFROST: When the dial is set to this position. The fan circulates air at room
temperature around the frozen food so that it defrosts in a few minutes
without the proteincontent of the foodbeing changed or altered.
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
3.2 Cooking Modes
It prevents food from drying and encourages rising in cakes, bread dough and
other bottom-cooked food.
Place the shelf in the bottomposition.
BOTTOM HEATING + FAN: The bottom heating element is used with the fan
circulatingthe air inside the oven. This method is ideal for juicy fruit flans, tarts,
quiches and pâté.
EN 13
220 50 ÷ 280
CONVENTIONAL: Both top and bottom heating elements are used. Preheat
the oven for about ten minutes. This method is ideal for all traditional roasting
and baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil
wrapped food (papillotes), flaky pastry. Place the food and its dish on a shelf in
mid position.
*
BOTTOM HEATING : Using the lower element. Ideal for cooking all pastry
based dishes. Use this for flans, quiches, tarts, pate and any cooking that needs
moreheat from below.
210 50 ÷ 230
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