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The oven burner can be ignited in different ways:
- Manual lighting (it is always possible even when the power is cut off):
To light the oven, open the oven door, push and turn the knob so the no. 8 on the scale matches the indicator (fig.26-
27-28). At the same time put a lit match next to the ignition tube that is visible on the oven level (fig.30). Then press the
thermostat knob (this makes the gas start to flow) and keep it pressed, after the burner has been completely lit, for 10
seconds. Release the knob and make sure that the burner remains on, otherwise repeat the operation.
- Electric ignition (only for the models equipped with this device):
In this case, first open the oven door, then push and turn the knob to the maximum temperature setting (number 8)
(fig.27-28). Then press the thermostat knob (models with ignition trough knob). 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.
As for cookers without ignition trough knob, press the thermostat knob and the key with the spark symbol, 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. When using the oven, leave the cooker
cover open to prevent it from overheating.
NOTICE: when using the oven for the first time it should be operated for 15-30 minutes at a temperature of
about 250° 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 (fig.30) 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.
Temperatures between brackets are referred to the use of oven with fan assisted gas.
TABLE N°7
GAS OVEN COOKING TABLE
MEAT
PORK ROAST
BEEF ROAST (YOUNG STEER)
BEEF ROAST
VEAL ROAST
LAMB ROAST
ROAST BEEF
ROAST HARE
ROAST RABBIT
ROAST TURKEY
ROAST GOOSE
ROAST DUCK
ROAST CHICKEN
FISH
PASTRY
FRUIT PIE
TEA CAKE
BRIOCHES
SPONGE CAKE
RING CAKE
SWEET PUFF PASTRIES
RAISIN LOAF
STRUDEL
SAVOIA COOKIES
APPLE FRITTERS
SAZOIARDI SANDWICH
TOAST SANDWICH
BREAD
PIZZA
(COOKERS WITH A SINGLE-CONTROL CONVENTIONAL ELECTRIC OVEN)
270°C
TEMP °C
220 (210)
250 (240)
240 (230)
220 (210)
220 (210)
230 (230)
235 (225)
220 (210)
235 (225)
225 (215)
235 (225)
235 (225)
200-225 (190-215)
200 (210)
190 (180)
175 (165)
235 (225)
190 (180)
220 (210)
220 (210)
180 (170)
190 (180)
220 (210)
220 (210)
250 (240)
220 (210)
220 (210)
USING THE THERMOSTAT WITH SWITCH IN SERIES
HEIGHT
MINUTES
4
4
4
4
4
4
4
4
4
4
4
4
3
3
3
3
3
3
3
3
3
3
3
3
4
3
3
25
60-70
50-60
60-70
60-70
45-55
55-65
40-50
50-60
50-60
60-70
45-60
40-45
15-25
35-40
50-55
25-30
20
30-40
20
15-20
15-20
15
20
20-30
5
30
20
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