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USINGTHEOVEN
OVENLIGHT
The appliance is equipped with two oven lamps
thatlightupwhentheovenisinoperation.
COOLINGFANS
The appliance is equipped with a cooling fan
motorthatactivatewhentheovenisinoperation
for cooking. A malfunction of the cooling fan
motor system during oven use
inhibits oven
heating elements use (the oven does not heat‐
up); in this case after‐sale service shall be
contacted in order to restore the correct
functionalityofthecoolingfanmotorsystem.
FRONTINDICATORLIGHT
This appliance is equipped with 1 indicator light
onthefrontpanel:
‐ORANGE colour:
oven thermostat indicator
light; light on means oven heating element/s
connectedandviceversa.
OVENCONVECTIONFAN
The appliance is equipped with an oven fan
mounted inside a circular heating element,
protectedbyafanshieldonthebackoftheoven
cavity; it operates each time that the oven
operatesin thefunctions CONVECTIONBROILER,
CONVECTIONandDEFROST.
BAKE
PREHEATINGTHEOVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
thetemperaturesettingandthenumberofracks
intheoven
. Duringpre‐heatingtimeorangeoven
thermostatlightisalwayslit,oncepre‐heatingis
over, it start to cyclate on/off according oven
thermostatcycle
GETTINGTHEBESTRESULTS
Minimizeopeningthedoor.
Choosetherightsizebakeware.
Usethebakewarerecommendedintherecipe.
Storethebroiler
pansoutsidetheoven:extra
panswithoutfoodaffectthebrowningand
cooking.
Browningcandependfromthetypeofpanused:
- Fortender,goldenbrowncrusts,uselight
non‐stickanodizedorshinymetalpans.
- Forbrowncrispcrusts,usedarknon‐
stick/anodizedordark,dullmetalutensils
or
glassbakeware.Thesemayrequirelowering
thebaketemperature25°F.
BAKEWARETYPE
Metal bake ware (with or without a non‐stick
finish),heat‐proofglass,glassceramic,pottery,or
otherutensilsare suitablefor theoven. Suitable
cookie sheets have a small lip on one side only.
Heavysheetsorthosewithlipsonmorethanone
sidemayaffectthe
bakingtime.
BAKERACKPOSITIONS
Racklevelpositionsintheovenarenumberedas
inthediagramonpage25.
ONE RACK BAKING‐The Bake mode is best for
baking onone rack withrack level3 and 4used
for most baked items. When baking tall items,
rack
level4maybeused.Piesarebestbakedon
racklevel4or5toensurethebottomofthecrust
is done without over‐browning the top. When
largepieces ofmeator poultryare roastedsuch
asaprime ribof beefor aturkey, racklevel 4
is
thepreferredrack.
TWORACKBAKING‐Racklevels3and 5maybe
used when baking on two levels. Cookies and
biscuits can be cookedproperlyusing thesetwo
racks.Casseroledishesmayalsobebakedusing
thesetwolevels.
CONVECTION
COOKINGWITHCONVECTION
There are many advantages to cooking with
convection.Intheconvectionsystem,afaninthe
backoftheovenmovesheatedairevenlyaround
the oven.The moving airprovides even heatso
foods can be placed on any rack level with
consistent results and without having to rotate
the
pans. Convection also enables cooking
simultaneouslyonmultipleracks.
Low, shallow bake ware should be used with
convectioncooking.Thisallowstheheatedairto
properly move around the food. Pans with high
sidesorpansthatarecov eredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
Any food cooked uncovered will brown evenly
and form anicecrust.Foods in covereddishes
(casseroles, pot roast) or delicate custards are
notsuitableforconvectioncooking.