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OVEN LIGHT
On turning the knob to this position only the oven lamp lights up.
The lamp is always on in all the cooking functions (not for the self cleaning).
SELECTING THE FUNCTIONS (fig. 3.1)
The cooking function is selected by turning the function selector knob and matching the
mark with the symbol printed on the print.
Fig. 3.1
If the door stays open “door” appears on the programmer dis-
play and after five minutes an audible warning sounds for 30
seconds and “
door” flashes.
To silence the audible warning press any programmer pushbutton.
NOTE: The heating elements work even with the door open and this signal just
indicates that energy is being wasted and the control panel/knobs are excessive-
ly heated.
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DEFROSTING FROZEN FOODS (this is not a cooking function)
Only the fan and the oven lamp switch on. Defrosting takes place by
fan, without heating. The electronic programmer shows
dEF
Recommended for:
To rapidly defrost frozen foods; 2.2 lb (1 kg) requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan switch on. The heat from the top and
the bottom is diffused by fan convection. The temperature can be set between 120 °F
(50 °C) and 480 °F (250 °C).
On selecting this function the electronic programmer starts cooking with a pre-heating tem-
perature set at 320 °F (180 °C). To vary the temperature see the “Setting the cooking”
chapter.
Recommended for:
For foods of large volume and quantity which require the same internal and external
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements switch on.
The heat is diffused by natural convection and the temperature must be set between
120 °F (50 °C) and 480 °F (250 °C). On selecting this function the electronic program-
mer starts cooking with a pre-heating temperature set at 350 °F (200 °C). To vary the
temperature see the “Setting the cooking” chapter.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
VENTILATED COOKING WITH DOUBLE BROIL
The infrared element, the upper heating element and the fan switch on. The heat is
mainly diffused by radiation and the fan distributes it in the whole oven. The tempera-
ture can be set between 120 °F (50 °C) and 480 °F (250 °C).
On selecting this function the electronic programmer starts cooking with a pre-heating tem-
perature set at 480 °F (240 °C). To vary the temperature see the “Setting the cooking”
chapter.
Recommended for:
Meats which are to be cooked at a high temperature but which must remain tender. Fish
remains more tender; turn it once during cooking.
Important: In all cooking functions the oven must always be used with
the DOOR CLOSED.