y Select the desired cooking method.
3.3 HOW TO USE MULTIFUNCTION OVENS
Multifunction ovens are characterized by the fact that the heat can spread both in a
natural way (conventional) or in a forced way (fan assisted).
CONVENTIONAL COOKING: The heat that warms the oven up is produced by the
resistances placed on the upper and bottom part.
These resistances can work both individually or together. This method results in a more
even cooking. The temperature is always kept constant by the thermostat in accordance
to the selected temperature ranging from 50°C and 250°C. During this type of cooking
humidity loss in the food is slow and even.
FAN ASSISTED COOKING: Heat is obtained by a forced flow of hot air inside the oven.
The air is warmed by a circular resistance adjacent to the fan. Its circulation is made
possible by the fan which spreads it quickly and evenly.
This method guarantees a quicker cooking compared to the conventional one and with
temperatures 10-20°C lower. The thermostat assures a constant temperature inside the
oven.
Pre-heating of the oven is necessary only for pastry making, all other types of cooking do
not require it. It’s ideal to defrost foods or cook simultaneously more than one dish
without altering the flavours.
This feature allows different types of cooking with separate regulation of the temperature
(ranging from 50°C to 250°C) by operating the function knob or the touch panels.
WARNING: On the ovens the chosen temperature is reached when the temperature
indicator light (thermometer symbol) switches off.
3.4 COOKER PROGRAM FUNCTIONING
1 Oven light.
2 Conventional oven.
The heat distributes evenly from the top and the bottom. Ideal for baking patries,
cakes & biscuits and roasts. Recommended for cooking individual items.
3 Cooking from below.
The heat distributes from the bottom to give cooked food a finishing touch.
4 Cooking from above.
The heat comes from the top (sky) heating element. Ideal for cooking the top of
dishes without grilling.
5 Grilling or rotisserie.
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