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EN
OPERATING FUNCTIONS OF THE
OVEN
CONVENTIONAL COOKING
A classical system in which top and
bottom heat are used to cook a single
dish.
Place the food in the oven once cook-
ing temperature has been reached,
i.e. when the heating indicator goes
out.
If you want to increase top or bottom
temperature towards the end of the
cooking cycle, set the temperature
control to the according position. It is
advisable to open the oven door as lit-
tle as possible during cooking.
FAN COOKING
For this type of cooking a fan posi-
tioned at the back allows the circula-
tion of hot air inside the oven, creating
uniform heat. In this way cooking is
faster than conventional cooking. It is
a suitable method for cooking dishes
on more than one shelf, especially
when the food is of different types
(fish, meat etc.)
DEFROSTING
By selecting one of the fan cooking
functions and setting the tempera-
ture regulator to zero, the fan al-
lows cold air to circulate inside the
oven. In this way frozen food can be
rapidly defrosted.
It is not essential to pre-heat the oven,
but you would be well advised to do so
when cooking pastries.
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