This multi-function oven combines the advantages of tra- ditional convection ovens with those of the more modern fan assisted models in a single appliance.
It is an extremely versatile appliance that allows you to choose easily and safely between 5 different cooking modes. The various features offered by the oven are se- lected by means of selector knob “B” and thermostat “ C” situated on the control panel.
Notice: The first time you use your appliance, we recom- mend that you set the thermostat to the highest setting and leave the oven on for about half an hour with nothing in it, with the oven door shut. Then, open the oven door and let the room air. The odour that is often detected dur- ing this initial use is due to the evaporation of substances used to protect the oven during storage and until it is in- stalled.
Notice: Place the dripping pan provided on the bottom shelf of the oven to prevent any sauce and/or grease from dripping onto the bottom of the oven only when grilling food or when using the rotisserie (only available on cer- tain models). For all other types of cooking, never use the bottom shelf and never place anything on the bottom of the oven when it is in operation because this could dam- age the enamel. Always place your cookware (dishes, alu- minium foil, etc. etc.) on the grid provided with the appli- ance inserted especially along the oven guides
Notice: to use the oven in manual mode (not using the end cooking time programmer), the 9 symbol must be aligned with the reference mark on the control panel.
Convection Mode a
Position of thermostat knob “C”: between 60°C and Max. On this setting, the top and bottom heating elements come on. This is the classic, traditional type of oven which has been perfected, with exceptional heat distribution and re- duced energy consumption. The convection oven is still unequalled when it comes to cooking dishes made up of several ingredients, e.g. cabbage with ribs, Spanish style cod, Ancona style stockfish, tender veal strips with rice, etc. Excellent results are achieved when preparing veal or beef-based dishes as well (braised meats, stew, gou- lash, wild game, ham etc.) which need to cook slowly and require basting or the addition of liquid. It nonetheless re- mains the best system for baking cakes as well as fruit and cooking using covered casserole dishes for oven bak- ing. When cooking in convection mode, only use one drip- ping pan or cooking rack at a time, otherwise the heat distribution will be uneven. Using the different rack heights available, you can balance the amount of heat between the top and the bottom of the oven. Select from among the various rack heights based on whether the dish needs more or less heat from the top.
Fan Assisted Mode b
Position of thermostat knob “C”: Between 60°C and Max. The heating elements, as well as 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 cook- ing temperatures are the same. A maximum of 2 racks can be used at the same time, following the instructions in the section entitled: “Cooking On More Than One Rack”. This fan assisted mode is particularly recommended for dishes requiring a gratin finish or for those requiring con- siderably prolonged cooking times, such as for example: lasagne, pasta bakes, roast chicken and potatoes, etc… Moreover, the excellent heat distribution makes it possi- ble 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 fan assisted mode is especially suited for cooking fish, which can be prepared with the addition of a limited amount of condiments, thus maintaining their flavour and appear- ance.
Desserts: the fan assisted 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 to 80 °C. To thaw more delicate foods, set the thermostat to 60°C or use only the cold air circulation feature by setting the thermostat to 0°C.
“Top” oven c
Position of thermostat knob “C”: Between 60°C and Max. The top heating element comes on.
This mode can be used to brown food at the end of cook- ing.
Grill d
Position of thermostat knob “C”: Max
The top central heating element comes 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 temperature on the surface: beef steaks, veal, rib steak, filets, hamburgers etc...
Cook food with the oven door ajar.
Some grilling examples are included in the “Practical Cook- ing Advice” paragraph.
Fan Assisted Grill e
Position of thermostat knob “C”: between 60°C and 200°C. The top central heating element and the fan 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, al- lowing 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, quail, pork chops, etc.
Cook food in “fan assisted grill mode” with the oven door shut.
This mode is also ideal for cooking fish steaks, like sword- fish, tuna, grouper, stuffed cuttlefish etc.
