TECNOEKA Srl ______________________________________________________________ use and instruction manual
page 8 __________________________________________________________________________________________
8. Oven cooking
For cooking, before putting food in, warm up the oven to the required temperature. When the
oven reaches the temperature, put the food in and check cooking time. Switch off the oven 5
minutes before the theoretical time in order to recover stored heat.
Humidifier key - To produce vapour inside the oven while the oven is operating and the
chamber is hot, press the key (commanding the humidifier) for a few seconds.
MODD. EKF 423 – EKF 423 AL – EKF 423/001 – EKF 423 U
Convection cooking - Activate the oven and turn the thermostat knob in line with the required
temperature.
Defreezing - Activate the oven and turn the thermostat knob to the OFF position.
MODD. EKF 423 M – EKF 423 M/3/100
Traditional cooking - Switch on the oven. Turn the knob of the functions selector (Fig. 3) to
symbol and the thermostat knob in line with the required temperature If you want a
different temperature at the top or bottom, turn the functions selector knob in line with the
symbol or .
Cooking with the grill - Switch on the oven. Turn the functions selector knob to and the
thermostat knob in line with the required temperature (
IMPORTANT: grill cooking must be done
with the oven door closed
).
Cooking with the ventilated grill - Switch on the oven. Turn the functions selector knob to
symbol and the thermostat knob in line with the required temperature (
IMPORTANT: grill
cooking must be done with the oven door closed
).
Ventilated traditional cooking - Switch on the oven. Turn the functions selector knob to symbol
and the thermostat knob in line with the required temperature.
Convection cooking - Switch on the oven. Turn the functions selector knob to symbol and
the thermostat knob in line with the required temperature.
Defreezing - Switch on the oven. Turn the functions selector knob to symbol and the
thermostat knob to its OFF position.
9. Cooking advice
Traditional cooking - Heat is supplied from above and below and, therefore, it is preferable to
use the central guides. If cooking requires extra heat from above and below, use the top or
bottom guides.
Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate by in
the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber, enabling
simultaneous cooking of different types of food (providing they have the same cooking
temperature), placed on the shelves without mixing tastes and smells. Convection cooking is
particularly convenient for rapid defreezing, and for sterilising preserves and drying mushrooms
and fruit.
Cooking with the grill - Grilling is effected by the thermal radiation of an incandescent electrical
heating-element. The temperature produced by the infra-red rays is very high and one-way
(downward from above), and, therefore, food surfaces are immediately browned.
Cooking with the ventilated grill - Forced circulation of air is combined with thermal radiation
produced by the grill, and this allows heat to gradually penetrate the inside of the food without
burning the surface.
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