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- the symbol
indicates that only the electric fan has been turned on.
When the knob is set to one of these nine positions, the oven light is always on, thus indicating that the oven is being
energised.
USING THE NATURAL CONVENTIONAL ELECTRIC OVEN
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. During normal oven use, select the desired cooking
temperature using the thermostat knob and wait until the orange light turns off before putting in any food. 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.
Table No. 8 below lists the 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.
TABLE N°8
NATURAL CONVENTIONAL ELECTRIC 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
USING THE VENTILATED CONVENTIONAL ELECTRIC OVEN
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 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
TEMP °C
HEIGHT
225
4
225
4
250
4
225
4
225
4
230
4
250
4
250
4
250
4
225
4
250
4
250
4
200-225
3
225
3
175-200
3
175-200
3
220-250
3
180-200
3
200-220
3
250
3
180
3
180-200
3
200-220
3
200-220
3
250
4
220
4
220
3
TEMP °C
HEIGHT
26
MINUTES
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)
MINUTES
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