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8
The Controls
Keep warm phase
To keep food you have just cooked warm, the oven keeps
the internal fan on at the end of all cooking modes that fore-
see the use of the fan. The forced circulation of air will stop
when knob “B” is set to position 0 or when the oven has
cooled down.
The Cooking Modes:
Convection a
Position the temperature selector “C” between 40°C and
250°C.
The top and bottom heating elements are used. In this mode,
the coolest part of the oven is the centre. The convection
oven is best for cooking dishes made up of several ingredi-
ents, e.g. tender veal strips with rice, braised meats, stews,
goulash etc.) and dishes that need to cook slowly and re-
quire basting or the addition of liquid and cooking using cov-
ered casserole dishes for oven baking. When cooking in
convection mode, only use one baking tray or shelf at a
time, otherwise the heat distribution will be uneven. Using
the different shelf position available, you can balance the
amount of heat between the top and the bottom of the oven.
Select from among the various shelf positions based on
whether the dish needs more or less heat from the top.
Baking u
Position the temperature control “C”: between 40°C and
250°C.
The rear heating element and the fan come on, guaranteeing
delicate heat distributed uniformly throughout the oven.
This mode is ideal for baking and cooking delicate foods -
especially cakes that need to rise - and for the preparation
of certain tartlets on 3 shelves at the same time. Here are a
few examples: cream puffs, sweet and savoury biscuits,
savoury puffs, Swiss rolls and small portions of vegetables
au gratin, etc…..
“Fast cooking” Mode v
Position the temperature control “C”: between 40°C and
250°C.
All the heating elements and the fan come on, guaranteeing
constant heat distributed uniformly throughout the oven.
This mode is especially recommended for cooking pre-packed
food quickly (as pre-heating is not necessary), such as for
example: frozen or pre-cooked food) as well as for a few
“home-made” dishes.
The best results when cooking using the “Fast cooking” mode
are obtained if you use one cooking shelf only (the second
from the bottom), please see “Cooking Advice” section.
Multi-cooking Mode b
Position the temperature control “C”: between 40°C and
250°C.
All the heating elements and the fan, will come on. Since the
heat remains constant and uniform throughout the oven, the
air cooks and browns food uniformly over its entire surface.
With this mode, you can also cook various dishes at the
same time, as long as their respective cooking temperatures
are the same. A maximum of 2 shelves can be used at the
same time, following the instructions in the section entitled:
“Cooking On More Than One Shelf”.
This Multi-cooking mode is particularly recommended for dishes
requiring a gratin finish or for those requiring considerably
prolonged cooking times, such as for example: lasagne,
pasta bakes, roast chicken and potatoes, etc… Moreover,
the excellent heat distribution makes it possible to use lower
temperatures when cooking roasts. This results in less loss
of juices, meat which is more tender and a decrease in the
loss of weight for the roast. The Multi-cooking mode is espe-
cially suited for cooking fish, which can be prepared with the
addition of a limited amount of condiment, thus maintaining
their flavour and appearance.
The Multi-cooking mode is also perfect for baking leavened
cakes.
Moreover, this mode can also be used to thaw quickly white
or red meat and bread by setting the temperature control to
80 °C. Defrosting - this mode can be used to thaw more
delicate foods, set the temperature control to 60°C or use
only the cold air circulation feature by setting the temperature
control to 0°C.
Pizza Mode w
Position the temperature control “C”: between 40°C and
250°C.
The bottom and circular heating elements, as well as the
fan, will come on. This combination rapidly heats the oven
due to the large amounts of power used by the appliance
(2800 W), which results in the production of considerable
heat coming mostly from the bottom.
The pizza mode is ideal for foods requiring high temperatures
to cook, like pizzas and large roasts. Only use one baking
tray or shelf at a time. However, if more than one is used,
these must be switched halfway through the cooking
process.
Grill d / 2
Position the temperature control “C”: between 1 and 5.
(1 being the minimum setting and 5 being the maximum).
The top central heating element and the rotisserie come on.
The extremely high and direct temperature of the grill makes
it possible to brown the surface of meats and roasts while
locking in the juices to keep them tender. The grill is also
highly recommended for dishes that require a high tempera-
ture on the surface: beef steaks, veal, rib steak, filets, ham-
burgers etc...
Always leave the oven door ajar during cooking, except
when using the rotisserie.
Some grilling examples are included in the “Cooking Advice”
section.
Gratin e / x
Position the temperature control “C”: between 40°C and
250°C.
The top central heating element, the fan and the rotisserie
come on.
This combination of features increases the effectiveness of
the unidirectional thermal radiation of the heating elements
through forced circulation of the air throughout the oven. This
helps prevent food from burning on the surface, allowing the
heat to penetrate right into the food. Excellent results are
achieved with kebabs made with meats and vegetables,
sausages, ribs, lamb chops, chicken in a spicy sauce, pork
chops, swordfish, tuna steaks etc.
All cooking using the “Gratin” must be done with the oven
door shut.