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LOWER OVEN
The ovens is fitted with:
• a bottom element;
• a top element for infra-red heating,
or grilling
Turn the control dial to the light will remain on
during all the following operations. The cooling fan is
also switched on.
Defrosting
When the dial is set to this position. The fan circulates
air at room tempe-rature around the frowen food so
that it defrosts in a few minutes without the protein
content of the food being changed or altered.
50 ÷ MAX
Electronic
programmer
Fan oven
Air that has been heated to a temperature between 50
and 240 is blown by the fan onto the different le-vels.
It is ideal for cooking different types of food at the same
time (e.g. meat and fish) without mixing tastes and
smells. It cooks very gently and is ideal for sponge
cakes, pastries, etc.
Door closed fan grill
The air is heated by the grill element and the fan blows
the air onto the food at the required temperature. This
ranges from 50°C to 200°C. The grill/fan is an excellent
alternative to roasting on the spit. It is ideal for roasting
even large quantities of poultry, sausages and red
meats.
50 ÷ 200
Fan plus lower element
This function is ideal for delicate dishes (pies-souffle).
50 ÷ MAX
Natural convection
Bottom and top oven elements are used. This is the
traditional form of baking and roasting. It is ideal for
roasting joints of meat and game, baking biscuits and
apples and making the food nice and crunchy. You will
get the best results if you put the food on the same
shelf and set the temperature between 50°C and 240°C.
50 ÷ MAX
Door closed Grilling
The setting of this function switches on the infrared grill
element. This function is ideal for cooking meats of
medium thickness (sausages and bacon).
50 ÷ MAX
Pastry function
The intense heat generated when using this function is
similar to that produced in traditional wood-fired ovens.
50 ÷ MAX
Function dialThermostat dial
°C
50
100
125
150
175
200
MAX