circulate around the food at room temperature. It is recommended for defrosting any type of food, but especially for delicate food for which hot air is not needed, for example: ice-cream cakes, custard or cream desserts, fruit desserts. Defrosting time is approximately halved. For meat,fish or bread, defrosting time can be reduced by using the ventilated oven at a temperature of 80°-100°C.
2.The “static” oven
-Knob position “G”: 
-Knob position “H”: choose between 60°C and Max When this position is selected, the oven light and the two upper and lower heating elements come on. It is the typical grandmother-style oven which Indesit has produced so as to reach an exceptional degree of temperature distribution and of energy saving. The static oven is unbeatable when cooking dishes containing two or more ingredients which make up a single course, for example: pork ribs with cabbage, Spanish-style salted cod, stockfish all’anconetana, tender veal with rice etc... Excellent results are obtained when cooking beef or veal dishes such as: stews, hotpots, goulash, game, pork leg or shoulder etc...which need to be cooked slowly with the constant addition of stock or liquid. It is still the best way of cooking dry biscuits, tea cakes etc... as well as fruit in general. Use only one shelf when using the static oven as the use of more than one shelf produces bad temperature distribution. By using the various shelves available, you can balance the amount of heat between the upper and lower part of the oven. There is more heat in the lower part of the oven when using the second or the first shelf from the bottom.
3.The “ventilated” oven
-Knob position “G”: 
-Knob position “H”: choose between 60 and Max
In the ventilated oven with hot-air forced circulation, heat is moved around the food by a turbine located at the bottom of the oven. It is this air which cooks and browns the food evenly and thoroughly. Since the heat in the ventilated oven is constant and even throughout, different dishes can be cooked at the same time as long as they require similar cooking times.
Two shelves can be used contemperarily by following the instructions in the paragraph “Cooking contemporarily on two shelves”. Some advice on food which we recommend to be cooked in the ventilated oven: excellent results are obtained with first courses which need to be gratined and which require quite a long cook Excellent results are obtained when roasting meat as better temperature distribution allows for the use of lower temperatures which reduce juice dispersion, keeping meat tender and avoiding shrinkage. The ventilated oven is particularly recommended for cooking fish with the addition of very little dressing, thus keeping its look and flavour unchanged. Excellent results are obtained when stewing vegetables such as cabbage, turnips, carrots, courgettes, aubergines, peppers.
Desserts: sure results are obtained when baking leavened cakes such as sponge cakes, tea-buns, croissants. The ventilated oven function can also be used for defrosting white or red meat, fish, bread, by setting a temperature of
80°-100°C. To defrost more delicate food, set a tempera- ture of 60°C or just use cold-air circulation by setting the thermostat knob at 0°C.
4.The “grill”
-Knob position “G”: 
-Knob position “H”: Max
Food is cooked in the grill by the downward unidirectional thermal rays produced by an incandescent electric heating element. The high, direct grill temperature immediately browns meat, thus stopping juice dispersion and keeping meat more tender. The grill is particularly recommended for cooking dishes requiring a high superficial temperatu- re: beef and veal steaks, entrecote, fillet steaks, hamburgers etc...
5. The “double grill”
-Knob position “G”: 
-Knob position “H”: Max
Alarger-than-normal grill with a completely new design: cooking efficiency is increased by 50%. The double grill heat even reaches corner areas.
6. The "Gratin oven"
-Knob position “G”: 
-Knob position “H”: choose between 60 and 200°C
It combines unidirectional thermal rays with forced air circulation inside the oven. This stops superficial burning and increases the penetrating power of heat. Excellent results are obtained when the ventilated grill is used for cooking mixed meat and vegetable kebabs, sausages, pork ribs, lamb cutlets, devilled chicken, quails, pork fillet etc... The ventilated grill is unbeatable for cooking trout, tuna, cod, bream, stuffed squid etc... Note: the grill (functions 4, 5, 6) must be used with the door open.
7. The “Gentle pastry oven”
-Knob position “G”: 
-Knob position “H”: choose between 60 and Max
The oven light, the lower heating element and the fan come on.The temperature set by the thermostat is automatically reached and maintained. This position is recommended to finish the cooking of food (in baking tins) which is superficially well-cooked but still soft inside. It is also recommended for baking cakes topped with fruit or jam, as well as leavened cakes which require a moderate superficial heat, but it is necessary to follow these instructions:
•Put in cakes when the oven is warm.
•As the oven is heats very slowly in this position, take it to the required temperature by using the ventilated function (position 3). Once this temperature has been reached set position 7.
•Never put more than one item into the oven.
•The grid should be used (unless you bake directly in the grill pan) since this allows for better air circulation. If the grill pans are not used, remove them from the oven.
•Place the grid on the third or second shelf from the bottom, so as to make the best use of rising heat. Place the cake tin in the middle of the grid.
