27
- the symbol
indicates the only the bottom element (1600W) has been turned on;
- the symbol
indicates that only the grill element (1600W) has been turned on;
- the symbol indicates that the top external element (1200W) and the grill element (1600W)have been turned on;
- the symbol
indicates that the top external element (1200W), the grill element (1600W) and the
electric fan have been turned on;
- the symbol
indicates that the circular element (2800W) and the electric fan have been turned on;
- the symbol
indicates that only the electric fan has been turned on.
When the knob is set to one of these nine positions, the oven light is always on, thus indicating that the oven is being
energised.
USING THE NATURAL CONVENTIONAL ELECTRIC OVEN
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
to eliminate any odours generated by the internal insulation. During normal oven use, select the desired cooking
temperature using the thermostat knob and wait until the orange light turns off before putting in any food. The oven is
equipped with 4 guides at different heights (fig.30) which can be used to insert shelves or the tray. To keep the oven as
clean as possible it is recommended to cook meat on the tray or on the shelf that has been inserted inside the tray. Table
No. 8 below lists the cooking times and the position of the tray for different types of foods. Personal experience will help
to determine any variations in the values reported in the table. In any case, it is recommended to follow the instructions of
the specific recipe being used.
TABLE N°8
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST 225 4 60-80
BEEF ROAST (YOUNG STEER) 225 4 60-80
BEEF ROAST 250 4 50-60
VEAL ROAST 225 4 60-80
LAMB ROAST 225 4 40-50
ROAST BEEF 230 4 50-60
ROAST HARE 250 4 40-50
ROAST RABBIT 250 4 60-80
ROAST TURKEY 250 4 50-60
ROAST GOOSE 225 4 60-70
ROAST DUCK 250 4 45-60
ROAST CHICKEN 250 4 40-45
FISH
200-225 3 15-25
PASTRY
FRUIT PIE 225 3 35-40
TEA CAKE 175-200 3 50-55
BRIOCHES 175-200 3 25-30
SPONGE CAKE 220-250 3 20-30
RING CAKE 180-200 3 30-40
SWEET PUFF PASTRIES 200-220 3 15-20
RAISIN LOAF 250 3 25-35
STRUDEL 180 3 20-30
SAVOIA COOKIES 180-200 3 40-50
APPLE FRITTERS 200-220 3 15-20
SAZOIARDI SANDWICH 200-220 3 20-30
TOAST SANDWICH 250 4 5
BREAD 220 4 30
PIZZA 220 3 20
USING THE VENTILATED CONVENTIONAL ELECTRIC OVEN
(fig.37)
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a fan that creates forced-air circulation in the horizontal direction so that the heat generated by
the top and bottom elements is uniformly distributed. Thanks to this type of operation, the ventilated conventional electric
oven can be used for different types of cooking at the same time, without changing the taste of each food.
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