15
Functions description
CONVENTIONAL COOKING
Conventional cooking uses top and bottom heat to cook a
single dish.
Place the food in the oven only once cooking temperature has
been reached, i.e. when the heating indicator goes out.
If you want to increase top or bottom temperature towards
the end of the cooking cycle, set the temperature control to
the right position. It is advisable to open the oven door as little
as possible during cooking.
FAN COOKING
For this type of cooking a fan positioned at the back allows the
circulation of hot air inside the oven, creating uniform heat. In
this way cooking is more rapid than conventional cooking. It is
a suitable method for cooking dishes on more than one shelf,
especially when the food is of different types (fish, meat etc.)
DEFROSTING
By selecting one of the fan cooking functions and setting
the thermostat to zero, the fan allows cold air to circulate
inside the oven. In this way frozen food can be rapidly defrosted.
GRILL COOKING
Use the grill to grill or brown foods.
Some ovens may be equipped with an electric motor, spit and
skewers for turning on the spit.
Place the shelf with the food to be cooked in the 1st or 2nd
position from the top.
Pre-heat the oven for 5 minutes.
Turn the thermostat to a temperature between 50° and 200°.
COOLING FAN
The fan is positioned on the upper part of the oven and create
a circle of cooling air on the inside of the furniture and through
the door of the oven.
It is turned on when the temperature of the outer shell of the
oven reaches 60°C.
By switching on the oven with the thermostat at 200°C the fan
starts working after approx.10 min.
It is turned off when the temperature of the outer shell of the
oven descends under 60°C.
By switching off the oven with the thermostat at 200°C the fan
stops working after approx. 30 min.
