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3.2 Cooking Modes
T °C
Function
default
Dial
60
180
*
210
*
220
210
190
230
230
ECO
*Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
T °C
range
LAMP: Turns on the oven light.
DEFROST: When the dial is set to this position. The fan circulates air at room
temperature around the frozen food so that it defrosts in a few minutes
without the protein content of the food being changed or altered.
KEEP WARM: This is recommended to reheat precooked foodstuff, positioning
the shelf on the second level from top, or to defrost bread pizza or pastry by
50 ÷ MAX
positioning the shelf on the lower level. The temperature is preset in 60°C
constant, no regulation is possible.
MULTI-LEVEL: We recommend you use this method for poultry, pastries, fish
50 ÷ MAX
and vegetables. Heat penetrates into the food better and both the cooking and
preheating times are reduced. You can cook different foods at the same time
with or without the same preparation in one or more positions. This cooking
50 ÷ MAX
method gives even heat distribution and the smells are not mixed.
Allow about ten minutes extra when cooking foods at the same time.
CONVECTION: Both top and bottom heating elements are used. Preheat the
oven for about ten minutes. This method is ideal for all traditional roasting and
50 ÷ MAX
baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil
wrapped food (papillotes), flaky pastry. Place the food and its dish on a shelf in
mid position.
BOTTOM HEATING + FAN: The bottom heating element is used with the fan
circulating the air inside the oven. This method is ideal for juicy fruit flans, tarts,
quiches and pâté. It prevents food from drying and encourages rising in cakes,
50 ÷ MAX
bread dough and other bottom-cooked food. Place the shelf in the bottom
position.
GRILL + FAN : use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven.
Preheating is necessary for red meats but not for white meats. Ideal for
50 ÷ MAX
cooking thick food items, whole pieces such as roast pork, poultry, etc. Place
the food to be grilled directly on the shelf centrally, at the middle level. Slide
the drip tray under the shelf to collect the juices. Make sure that the food is not
too close to the grill. Turn the food over halfway through cooking.
GRILL (Depends on the oven model): use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature.
Five minutes preheating is required to get the elements red-hot. Success is
guaranteed for grills, kebabs and gratin dishes. White meats should be put at a
50 ÷ MAX
distance from the grill; the cooking time is longer, but the meat will be tastier.
You can put red meats and fish fillets on the shelf with the drip tray
underneath. The oven has two grill positions:
Grill: 2140 W
GRILL + TURNSPIT (Depends on the oven model): use the turnspit with the
door closed. The top heating element is used with the turnspit rotating the
food to be cooked. The heating temperature can be adjusted as required.
50 ÷ MAX
The turnspit is best used for medium-sized items.
Ideal for rediscovering the taste of traditional roast. No preheating is
required for turnspit cooking.
ECO÷SUPER
PYROLYSIS
Function
(Depends on the oven model)
Barbecue: 3340 W
EN 11
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