The Controls
Keep warm phase
To keep food you have just cooked warm, the oven keeps the internal fan on at the end of all cooking modes that fore- see the use of the fan. The forced circulation of air will stop when knob “B” is set to position 0 or when the oven has cooled down.
The Cooking Modes:
Convection
Position the temperature selector “C” between 40°C and 250°C.
The top and bottom heating elements are used. In this mode, the coolest part of the oven is the centre. The convection oven is best for cooking dishes made up of several ingredi- ents, e.g. tender veal strips with rice, braised meats, stews, goulash etc.) and dishes that need to cook slowly and re- quire basting or the addition of liquid and cooking using cov- ered casserole dishes for oven baking. When cooking in convection mode, only use one baking tray or shelf at a time, otherwise the heat distribution will be uneven. Using the different shelf position available, you can balance the amount of heat between the top and the bottom of the oven. Select from among the various shelf positions based on whether the dish needs more or less heat from the top.
Fan Mode
Position the temperature control “C”: between 40°C and 250°C.
The rear heating element and the fan come on, guaranteeing delicate heat distributed uniformly throughout the oven. This mode is ideal for baking and cooking delicate foods - especially cakes that need to rise - and for the preparation of certain tartlets on 3 shelves at the same time. Here are a few examples: cream puffs, sweet and savoury biscuits, savoury puffs, Swiss rolls and small portions of vegetables au gratin, etc…..
“Fast cooking” Mode
Position the temperature control “C”: between 40°C and 250°C.
All the heating elements and the fan come on, guaranteeing constant heat distributed uniformly throughout the oven. This mode is especially recommended for cooking
The best results when cooking using the “Fast cooking” mode are obtained if you use one cooking shelf only (the second from the bottom), please see the table entitled “Cooking Advice”.
Multi-cooking Mode
Position the temperature control “C”: between 40°C and 250°C.
All the heating elements and the fan, will come on. Since the heat remains constant and uniform throughout the oven, the air cooks and browns food uniformly over its entire surface. With this mode, you can also cook various dishes at the same time, as long as their respective cooking temperatures are the same. A maximum of 2 shelves can be used at the same time, following the instructions in the section entitled: “Cooking On More Than One Shelf”.
This
requiring a gratin finish or for those requiring considerably prolonged cooking times, such as for example: lasagne, pasta bakes, roast chicken and potatoes, etc… Moreover, the excellent heat distribution makes it possible to use lower temperatures when cooking roasts. This results in less loss of juices, meat which is more tender and a decrease in the loss of weight for the roast. The
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Moreover, this mode can also be used to thaw quickly white or red meat and bread by setting the temperature control to 80 °C. Defrosting - this mode can be used to thaw more delicate foods, set the temperature control to 60°C or use only the cold air circulation feature by setting the temperature control to 0°C.
Pizza Mode
Position the temperature control “C”: between 40°C and 250°C.
The bottom and circular heating elements, as well as the fan, will come on. This combination rapidly heats the oven due to the large amounts of power used by the appliance (2800 W), which results in the production of considerable heat coming mostly from the bottom.
The pizza mode is ideal for foods requiring high temperatures to cook, like pizzas and large roasts. Only use one baking tray or shelf at a time. However, if more than one is used, these must be switched halfway through the cooking process.
Grill
Position the temperature control “C”: between 1 and 5. (1 being the minimum setting and 5 being the maximum). The top central heating element and the rotisserie come on. The extremely high and direct temperature of the grill makes it possible to brown the surface of meats and roasts while locking in the juices to keep them tender. The grill is also highly recommended for dishes that require a high tempera- ture on the surface: beef steaks, veal, rib steak, filets, ham- burgers etc...
Always leave the oven door ajar during cooking, except when using the rotisserie.
Some grilling examples are included in the “Cooking Advice” section.
Fan Grilling Mode
Position the temperature control “C”: between 40°C and 250°C.
The top central heating element, the fan and the rotisserie come on.
This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. Excellent results are achieved with kebabs made with meats and vegetables, sausages, ribs, lamb chops, chicken in a spicy sauce, pork chops, swordfish, tuna steaks etc.
All cooking using the “Gratin” must be done with the oven door shut.
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