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• as the cooking temperatures are very low (in general
they are lower than the temperature required for
evaporation), the dispersion of cooking sauces due
to evaporation is substantially reduced and the food
becomes softer;
• when cooking meat, the muscle fibres contract
less than they would during a classic cooking
cycle. The result is a more tender meat which
does not need to be rested after it is cooked.
Meat should be browned before it is placed in the
oven.
Cooking foods which have been vacuum-packed at
low temperatures, a technique used for over 30
years by the most prestigious chefs, brings many
advantages:
• culinary: flavours are concentrated and the taste,
softness and tenderness of the food are
maintained;
• hygienic: provided that hygiene regulations are
respected, this type of cooking protects the food
from the harmful effects of oxygen, thus ensuring
that the dishes may be stored for longer in the
refrigerator;
• organisational: thanks to the longer storage
period, dishes may be prepared well in advance;
• diet-related: this type of cooking limits the amount
of fatty substances used and therefore means
that the food is lighter and easier to digest;
• financial: the food shrinks less so there is more of
the product left after it has been cooked.
To use this technique, you must use a vacuum-
packing machine and the appropriate bags. Follow
the instructions supplied relating to vacuum-packing
food carefully.
The vacuum-packing technique may also be used
for raw products (fruit, vegetables, etc.) as well as
pre-cooked products (traditional cooking).
DEFROSTNG mode
The fan at the bottom of the oven circulates room-
temperature air around the food. This mode is suitable
for defrosting any type of food, especially delicate items
that should not be heated, for example: ice-cream
cakes or cakes made with custard, cream or fruit.
ECO mode
The rear heating element and the fan are switched on,
thus guaranteeing the distribution of heat in a delicate
and uniform manner throughout the entire oven.This
energy saving mode is recommended for small
dishes, ideal for heating foods and finishing off
cooking.
Rotisserie spit*
To operate the
rotisserie function (see
diagram) proceed as
follows:
1. Place the dripping
pan in position 1.
2. Place the rotisserie
support in position 3
and insert the spit in
the hole provided on
the back panel of the oven.
3. Start the rotisserie function by selecting the
or modes.
! When
mode is on, the rotisserie will stop if the
door is opened.
Automatic cooking modes
! The temperature and cooking duration are pre-
set , guaranteeing a perfect result every time -
automatically. These values are set using the
C.O.P.® (Programmed Optimal Cooking)
system. The cooking cycle stops automatically and
the oven indicates when the dish is cooked. You may
start cooking whether the oven has been preheated
or not. The cooking duration can be customised
according to personal tastes, modifying it by ±5/10
minutes depending on the selected programme. If the
value is modified before cooking begins, it is stored
in the appliance memory and suggested again when
that cooking mode is next used. If the temperature
inside the oven is higher than the suggested value for
the selected mode, the text “OVEN TOO HOT”
appears on the display and it will not be possible to
begin cooking; wait for the oven to cool.
The icon representing the selected mode and the
icon representing the recommended shelf position
appear on the display alternately.
! When the cooking stage has been reached, the
oven buzzer sounds.
! Do not open the oven door as this will disrupt the
cooking time and temperature.
BREAD mode
Use this function to bake bread. To obtain the best
results, we recommend that you carefully observe
the instructions below:
• Follow the recipe.
• Do not exceed the maximum weight of the
dripping pan.
* Only available in certain models.