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26
EN
OPERATION FUNCTIONS OF THE OVEN
CONVENTIONAL COOKING
A classical system in which top and bottom heat
are used to cook a single dish.
Place the food in the oven only once cooking
temperature has been reached, i.e. when the
heating indicator goes out.
If you want to increase top or bottom temperature
towards the end of the cooking cycle, set the
temperature control to the right position. It is
advisable to open the oven door as little as
possible during cooking.
FAN COOKING
For this type of cooking a fan positioned at the
back allows the circulation of hot air inside the
oven, creating uniform heat. In this way cooking is
more rapid than conventional cooking. It is a
suitable method for cooking dishes on more than
one shelf, especially when the food is of different
types (fish, meat etc.)
DEFROSTING
By selecting one of the fan cooking functions and
setting the
temperature
regulator
to zero, the
fan allows cold air to circulate inside the oven. In
this way frozen food can be rapidly defrosted.
It is not essential to pre-heat the oven, but you are
adviced to do so when cooking pastries.
GRILL COOKING
This function is used to grill or brown foods.
Place the shelf with the food to be cooked in the
1st or 2nd position from the top.
Pre-heat the oven for 5 minutes. Set the
temperature
regulator
to a temperature
between 50 °C and 200 °C.
