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Instructions for the User
16
11.COOKING ADVICE
The oven should always be preheated in fan mode to 30/40°C above the cooking temperature. This
considerably shortens cooking times and reduces electricity consumption, as well as giving better
results.
The oven door must be closed during cooking operations.
11.1 Conventional cooking
FUNCTION SELECTOR
THERMOSTAT
50 ÷ 280 °C
This conventional cooking method, with heat from above and below, is suitable for cooking food on just
one shelf. The oven must be preheated to the chosen temperature. Do not place the food in the oven
until the thermostat light goes out. Very fatty meats can be placed inside the oven when it is still cold.
Place frozen meat in the oven directly, without thawing. The only precaution required is to set
temperatures about 20 °C lower and cooking times about 1/4 longer than for fresh meat.
Use deep containers to prevent splashes from dirtying the sides of the oven.
11.2 Hot air cooking
FUNCTION SELECTOR
THERMOSTAT
50 ÷ 280 °C
This system is suitable for cooking on several shelves, even with foods of different kinds (fish, meat, etc.)
without cross-contamination of flavours or smells.
The air circulation inside the oven ensures uniform heat distribution.
Multiple cooking is possible provided that all foods require the same temperature.
11.3 Delicate cooking
FUNCTION SELECTOR
THERMOSTAT
50 ÷ 280 °C
Suitable for confectionery and cakes with wet top and low sugar content, and moist desserts in moulds.
Also excellent for completing cooking of foods underneath or for cooking procedures where heat is
required above all at the bottom. The tray should be placed on the bottom runner.