Congratulations on choosing an Indesit appliance, which you will find is dependable and easy to use. We recommend that you read the instructions in this owner’s manual carefully before use for the best performance and to extend the life of your appliance, as it will provide you with all the instructions you require to ensure its safe installation, use and maintenance. Always keep this owner’s manual close to hand since you may need to refer to it in the future. Thank you.
Close-up view
E
A 
H
G 
BC
F
A.Control Panel
B.Cooking mode selection knob
C.Cooking temperature selection knob
E.Oven indicator light (only available on certain models) - When lit, it indicates the ovens is heating up to the temperature set.
F.Dripping Pan or Baking Sheet
G.Oven Rack
H.Guides for sliding the racks or dripping pan in and out
How to use your oven
The various features offered by your oven are selected 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.
3
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