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8.6 Convection Mode "
The temperature can be adjusted between 110℃ and Max and the longest time is 90 minutes.
The top and bottom heating elements come on .This is the classic ,traditional type of oven which
has been perfected ,with heat distribution and reduced energy consumption .The convection
oven is still unequalled when it comes to cooking dishes made up of ingredients , For example：
cabbage with ribs ,Spanish style cod ,Ancones style stockfish ,tender veal strips with
rice ,etc .Excellent results are achieved when preparing veal or beef-based dishes as well
(braised meats ,stew ,goulash, wild game ,ham etc. )which need to cook slowly and basting or
the addition of liquid .It remains the best system for baking cakes as well as fruit and cooking
using covered casserole dishes for oven baking .When cooking in convection mode ,only use
one dripping pan or cooking rack at a time ,otherwise the heat distribution will be uneven .Using
the different rack heights available, you can balance the amount of heat between the top and the
bottom of the oven .Select from among the various rack heights based on whether the dish
needs more or less heat from the top .
8.7 Top heating element "
The temperature can be adjusted between 110℃ and Max and the longest time is 90 minutes.
The extremely high and concentration toleration will make your food crisp outside and soft inside.
We recommend that this mode is suitable for cooking food need high temperature to heat food
surface, like: steak, veal, steak, fillet, hamburger, etc.
8.8 Defrost Mode "
The fan located on the bottom of the oven makes the air circulate at room temperature
around the food .This is recommended for the defrosting of all types of food ,but in particular for
delicate types of food which do not require heat ,such as for example :ice cream cakes ,cream or
custard desserts ,fruit cakes .By using the fan ,the defrosting time is approximately halved .In the
case of meat ,fish and bread ,it is possible to accelerate the process using the "Baking" mode
and setting the temperature to 45℃-75℃.
9. CLEANING AND MAINTENANCE
Before cleaning your oven, or performing maintenance, disconnect it from the power
supply.
To extend the life of your oven, it must be cleaned frequently, keeping in mind that:
The enameled or stainless steel parts should be washed with lukewarm water without using
any abrasive powders or corrosive substances which could ruin them ;Stainless steel could get
stained .If these stains are difficult to remove, use special products available on the market. After
cleaning, it is advisable to rinse thoroughly and dry.
The inside of the oven should preferably be cleaned immediately after use, when it is still
warm, with hot water and soap; the soap should be rinsed away and the interior dried
thoroughly. Avoid using abrasive detergents (for example cleaning powders, etc) and
abrasive sponges for dishes or acids (such as lime scale –remover, etc„) as these could
damage the enamel .If the grease spots and dirt are particularly tough to remove, use a
special product for oven cleaning, following the instructions provided on the packet. Never
use a steam cleaner for cleaning inside of oven.
Never line the oven bottom with aluminum foil, as the consequent accumulation of heat could
compromise the cooking and even damage the enamel.
" 2350-2850W
" 1400-1650W
" 1050-1250W
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