6. USING THE ELECTRONIC OVEN
The selection is made by turning the selector onto one of the six positions corresponding to the different cooking modes: the
respective LEDs (2,3,4,5,6,7) flash and, after a few seconds, the function is accepted. In this way the control panel is switched
on.
6.1 COOKING SELECTION
CONVECTION COOKING
From 20°C to 270°C this is the fastest cooking method. It offers the opportunity of combining different cooking
methods without altering the flavour, thanks to the hot air evenly distributed in the chamber by a fan. Ideal for
roasting, gratinating, toasting and grilling.
STEAMING 100°C
The main advantages of steaming comprise maintaining nutrition values, greater efficiency and lower weight loss,
the possibility of multiple cooking and the considerable savings in sauces.
THERMOSTATTED STEAMING
From 50° to 99°C it permits cooking foods that have already been processed, portioned and vacuum packaged. The
main advantages deriving from using this type of cooking comprise programming and the batching of work, longer
preservation of cooked foods, virtually no weight loss and nutrition values are maintained.
COMBINED COOKING
From 100°C to 270°C this cooking mode combines the benefits of steam and convection. It can cut cooking time
down to 30% even for traditionally difficult foods such as potatoes, carrots, etc. It is possible to steam foods and
then gratinate them, or glaze them or make them crispy. Combined cooking, thanks to the intense humidity and heat
of the air, decreases the weight loss of traditional dishes (roasts, hams, etc.).
WARMING
This type of heating makes it both possible and cost-effective to warm up refrigerated products. It is done in
combined mode, 160°C, low speed. It is recommended to keep the vent valve 1 open.
6.2 COOKING CHAMBER VENT VALVE (1)
This lever makes it possible to open and close the cooking chamber vent valve so as to adjust the amount of steam
leaving the cooking chamber.
VENTILATION TO LOWER OVEN TEMPERATURE
This is used to lower the temperature of the cooking chamber quickly. In this function the fan turns also with the
door open: to have this type of operation, close the door, set the ventilation function, proceed by starting the oven,
setting a time, then open the door.
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