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FUNCTION SELECTOR KNOB (fig. 4.2)
Rotate the knob clockwise to set the oven to one of the following functions:
OVEN LIGHT
By turning the function selector knob to this setting, the oven light will illuminate in the
oven cavity (15W).
The oven light will operate on all selected functions.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on.
The heat is diffused by natural convection and the temperature can be regulated
between and position (see “TEMPERATURE SETTING TABLE”) with the tem-
perature selector knob.
It is necessary to preheat the oven before introducing the foods to be cooked.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
DEFROSTING FROZEN FOOD
With the temperature selector knob in the position only the oven fan is on.
The defrosting is done by simple ventilation without heat.
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 turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature can be regulated between and position (see “TEMPERA-
TURE SETTING TABLE”) with the temperature selector knob.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ex: rolled roasts, turkey, legs, cakes, etc.
VENTILATED BROILING
The infra-red broil element and the fan are on.
The heat is mainly diffused by radiation and the fan then distributes it throughout the
oven.
The temperature can be regulated between and position (see “TEMPERA-
TURE SETTING TABLE”) with the temperature selector knob.
We suggest to set the temperature selector knob on position.
It is necessary to preheat the oven for about 5 minutes.
For correct use see chapter “VENTILATED BROILING AND BROILING”.
Always broil with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
Recommended for:
For broiling when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
Fig. 4.2