USING THE OVEN
OVEN LIGHT
The appliance is equipped with two oven lamps that light up when the oven is in operation.
COOLING FANS
The appliance is equipped with a cooling fan motor that activate when the oven is in operation for cooking. A malfunction of the cooling fan motor system during oven use inhibits oven heating elements use (the oven does not heat‐ up); in this case after‐sale service shall be contacted in order to restore the correct functionality of the cooling fan motor system.
FRONT INDICATOR LIGHT
This appliance is equipped with 1 indicator light on the front panel:
‐ORANGE colour: oven thermostat indicator light; light on means oven heating element/s connected and vice versa.
OVEN CONVECTION FAN
The appliance is equipped with an oven fan mounted inside a circular heating element, protected by a fan shield on the back of the oven cavity; it operates each time that the oven operates in the functions CONVECTION BROILER, CONVECTION and DEFROST.
BAKE
PREHEATING THE OVEN
Preheat the oven before baking. The oven does not need to be preheated for large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven. During pre‐heating time orange oven thermostat light is always lit, once pre‐heating is over, it start to cyclate on/off according oven thermostat cycle
GETTING THE BEST RESULTS
Minimize opening the door. Choose the right size bake ware.
Use the bake ware recommended in the recipe.
Store the broiler pans outside the oven: extra pans without food affect the browning and cooking.
Browning can depend from the type of pan used:
-For tender, golden brown crusts, use light non‐stick anodized or shiny metal pans.
-For brown crisp crusts, use dark non‐ stick/anodized or dark, dull metal utensils or glass bake ware. These may require lowering the bake temperature 25°F.
BAKEWARE TYPE
Metal bake ware (with or without a non‐stick finish), heat‐proof glass, glass ceramic, pottery, or other utensils are suitable for the oven. Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with lips on more than one side may affect the baking time.
BAKE RACK POSITIONS
Rack level positions in the oven are numbered as in the diagram on page 25.
ONE RACK BAKING ‐ The Bake mode is best for baking on one rack with rack level 3 and 4 used for most baked items. When baking tall items, rack level 4 may be used. Pies are best baked on rack level 4 or 5 to ensure the bottom of the crust is done without over‐browning the top. When large pieces of meat or poultry are roasted such as a prime rib of beef or a turkey, rack level 4 is the preferred rack.
TWO RACK BAKING ‐ Rack levels 3 and 5 may be used when baking on two levels. Cookies and biscuits can be cooked properly using these two racks. Casserole dishes may al so be baked using these two levels.
CONVECTION
COOKING WITH CONVECTION
There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results and without having to rotate the pans. Convection also enables cooking simultaneously on multiple racks.
Low, shallow bake ware should be used with convection cooking. This allows the heated air to properly move around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.
Any food cooked uncovered will brown evenly
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