Bertazzoni H304GGVCR, H304GGVVI, H304GGVNE manual Electric ignition

- Electric ignition

In this case, first open the oven door, then turn the knob to the maximum temperature setting. Then press the thermostat knob to start the gas flow and the ignition spark. Wait about 10 seconds after the burner has been completely lit and then release the knob. Make sure that the burner remains on, otherwise repeat the operation.

The ignition device should not be used for more than 15 seconds. If after that period the burner still has not been lit, do not use the device and open the door of the room or wait at least 60 seconds before trying to light the oven again.

WARNING: when trying to light the oven, the door must always be open. The gas oven operation is indicated by a blue light

Verify that aspect flame of the oven burner be completely blue and with an aspect as indicated in figure NOTICE: when using the oven for the first time it should be operated for 15-30 minutes at a temperature of about 500°F/260°C without cooking anything inside in order to eliminate any moisture and odours from the internal insulation.

During normal oven use, after lighting the burner and setting the desired temperature, wait about 15 minutes before putting in any food to preheat the oven.

The oven is equipped with 4 guides at different heights level which can be used to insert shelves or the tray. To keep the oven as clean as possible it is recommended to cook meat on the tray or on the shelf that has been inserted inside the tray. The table below lists the general cooking times and the position of the tray for different types of foods. Personal experience will help to determine any variations in the values reported in the table. In any case, it is recommended to follow the instructions of the specific recipe being used.

This type of oven is equipped with a fan. The fan convection creates forced-air circulation in the horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the same time, without changing the taste of each food. Hot-air circulation guarantees a uniform distribution of heat. Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before inserting the trays.

The convection system partially changes the various notions about traditional cooking. Meat no longer needs to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat directly on the shelf.

GAS OVEN COOKING TABLE

	TEMP °F/ °C	HEIGHT	MINUTES
MEAT
PORK ROAST	430/220	4	60-70
BEEF ROAST (YOUNG STEER)	480/250	4	50-60
BEEF ROAST	465/240	4	60-70
VEAL ROAST	430/220	4	60-70
LAMB ROAST	430/220	4	45-55
ROAST BEEF	445/230	4	55-65
ROAST HARE	450/235	4	40-50
ROAST RABBIT	430/220	4	50-60
ROAST TURKEY	450/235	4	50-60
ROAST GOOSE	450/225	4	60-70
ROAST DUCK	450/235	4	45-60
ROAST CHICKEN	450/235	4	40-45
FISH	390-440/200-225	3	15-25
PASTRY
FRUIT PIE	390/200	3	35-40
TEA CAKE	375/190	3	50-55
BRIOCHES	345/175	3	25-30
SPONGE CAKE	450/235	3	20
RING CAKE	375/190	3	30-40
SWEET PUFF PASTRIES	430/220	3	20
RAISIN LOAF	430/220	3	15-20
STRUDEL	355/180	3	15-20
SAVOIA COOKIES	375/190	3	15
APPLE FRITTERS	430/220	3	20
SAZOIARDI SANDWICH	430/220	3	20-30
TOAST SANDWICH	480/250	4	5
BREAD	430/220	3	30
PIZZA	430/220	3	20

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