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Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a fan that creates forced-air circulation in the horizontal direction so that the heat generated by
the top and bottom elements is uniformly distributed. Thanks to this type of operation, the ventilated conventional electric
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 ventilated conventional 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.
TABLE N° 9
VENTILATED CONVENTIONAL 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
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a circular element around which a fan has been installed that 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. Only some models are equipped with a removable metallic filter
applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat
periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filter just apply slight
pressure toward the top on the tab indicated by the arrow. 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 ventilated conventional 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.
TEMP °C
210
210
230
210
210
215
230
230
230
200
230
230
180-200
210
160-180
160-180
200-230
160-180
180-200
230
165
165-190
180-200
180-200
230
200
200
USING THE VENTILATED ELECTRIC OVEN
HEIGHT
MINUTES
3/4
3/4
3/4
3/4
3
3/4
3/4
3
3
3
3/4
3/4
3/4
3
3
3
3
3
3
3
3
3
3
3
3
3
3
28
60/80
60/80
50/60
60/80
40/50
50/60
40/50
60/80
50/60
60/70
45/60
40/45
15/25
35/40
50/55
25/30
20/30
30/40
15/20
25/35
20/30
40/50
15/20
20/30
5
30
20
(fig.37)
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