Convection Cooking

Bertazzoni gas oven are equipped with a CONVECTION fan.

In convection mode, the fan situated at the back of the oven compartment creates horizontal forced‐air circulation. The advantages of convection cooking are:

1.uniform distribution of heat throughout the oven cavity (meat no longer needs to be turned while roasting)

2.cooking different types of food at the same time, without flavour transmission from one dish to the other.

Pre‐heating the oven is not necessary. For delicate pastry baking, it is recommended to heat the oven before inserting the pastry trays.

To activate the convection fan use the selector placed on control panel.

COOKING WITH THE GAS BROILER

WARNING

Always keep the oven door open when lighting

the gas broiler.

The gas broiler is activated with the same control knob used for setting the oven temperature.

To activate the broiler, turn the control knob clockwise in the broiler position.

The broiler burner always operates at maximum power and therefore there is no temperature setting.

ELECTRIC IGNITION

With the oven door completely open, turn the oven control knob to the broiler position.

Press the knob to start the gas flow and the ignition spark. Wait about 10 seconds after the burner has been completely lit before releasing the control knob. This will allow the thermocouple to reach its operating temperature.

Before closing the oven door, visually check that the flame is on through the portholes on the oven compartment bottom panel. If no flame is visible, repeat the procedure.

ATTENTION: always use the small wire shelf inside the enamel tray supplied with the range; position the tray on the top oven shelf.

Gas broiler operation is indicated by the indicator on the left side of the control panel.

IMPORTANT: when broiling food keep the door closed.