Pizza Oven
The bottom element provides direct heat to the base of pizzas, quiches or pies, while the fan ensures air is circulated to cook the pizza toppings or pie fillings.
To obtain the best results use the lower shelf levels.
1.Switch the oven ON.
2.Select the Pizza Oven Function by pressing the
Cooking Functions Control button 
until the
symbol 
appears on the display.
3. If necessary, press “
“ or “ “ buttons to adjust the temperature setting.
Pizza Oven 
PIZZA OVEN FUNCTION SYMBOL
Weight (gr.)
700
500
500
Cooking times in the tables do not include
| Pizza function | Cooking |
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TYPE OF DISH |
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| time | NOTES | |||
Level |
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| 4 | temp. °C | ||||||
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| 23 | minutes |
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| 1 |
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Pizza, large |
| 1 |
| 200 | 15 ~ 25 | on baking tray | ||||
Pizza, small |
| 1 |
| 200 | 10 ~ 20 | on baking tray or on grid | ||||
Bread rolls |
| 1 |
| 200 | 15 ~ 25 | on baking tray | ||||
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The times quoted above are given as a guide and should be adjusted to suit personal taste.
Defrosting
The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the speed of defrosting. However, please note that the temperature of the kitchen will influence the speed of defrosting. This function is particularly suitable for defrosting delicate food which could be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
How to Use Defrosting
1)Switch the oven ON.
2)SelecttheDefrostingOvenFunctionbypressing
the Cooking Functions Control button 
until
the symbol 
appears in the display.
3)The display will show the indication “def”.
DEFROSTING FUNCTION SYMBOL
TEMPERATURE SETTING CANNOT BE
CHANGED
Hints and Tips
•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
•ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.
•Frozen food should be placed in a single layer when ever possible and turned over half way through the defrosting process.
•Only joints of meat and poultry up to 2 kg. (4 lb.) are suitable for defrosting in this way.
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