Some Advice for the USE of Your Oven

Traditional cooking

Heat originates from top and bottom, dishes should preferably be placed in the middle. If cooking requires more heat from the bottom or the top, use the upper or lower level.

Convection cooking

Heat is transmitted to dishes by hot air forcibly circulated inside the oven by a fan placed at the back of the oven. By this method, heat is quickly and evenly circulated throughout the oven, permitting several different dishes to be cooked at the same time on different levels.

With this cooking method, through the elimination of humidity in the air and a drier environment, smells and tastes are not given off and do not mix with those of other dishes.

Thanks to this possibility of cooking on several levels, you can cook up to three different dishes at the same time, to be consumed immediately or frozen. You can also cook on only one level. In this case, it is advisable to place the dish on the lower level for better cooking control.

This oven is particularly suitable for de-freezing rapidly, sterilizing preserves, homemade jams and, finally, for drying mushrooms and fruit.

Cooking in the multi-function oven

This type of oven permits different types of cooking: traditional, convection, fanned heat and grilling; cooking can therefore be optimized.