Preset management allows uploading or download presets (from
or to USB key), deleting them or restoring factory defaults.
Preset management can be modiﬁ ed as required by going to
Settings> Automatic>Preset management.
Press this button in the drawer to enter Preset Manage-
Use the buttons under the list to view the relevant items for better
management of Presets.
To upload, download or delete Presets it is necessary to open
the drawer and press the required button:
By selecting MultiTimer mode it is possible to do an automatic
cooking cycle in several times with the selected cooking MODE
Presets (e.g. Fish >Steamed).
For operation and information regarding the MultiTimer, see the
section of the same name 4.4 MANUAL > 4.4.2 MULTITIMER.
4.3.9 SPECIAL CYCLES
The special cycles appear on the AUTOMATIC mode main screen,
and are as follows:
- Low Temperature Cooking
- Prooﬁ ng
LOW TEMPERATURE COOKING (EFS-LTC)
Low temperature cooking is a speciﬁ c cooking procedure par-
ticularly recommended for beef, such as entrecote, rump and
ﬁ llet, but also good for other types of meat, including veal, lamb,
venison, turkey, duck, pork, etc.
The meat cuts can be: roast-beef, shoulder, leg, saddle, steak
with bone, rump, ﬁ llet, cutlets, etc.
The EFS-LTC is a completely automatic preset program, for
obtaining tender and evenly cooked food.
The program comprises 4 main phases:
PREHEAT, SEARING, MATURE, HOLD.
Press the button
Set the program by entering the SEARING temperature, then
enter the core probe ﬁ nal temperature and press
During the Preheating phase it is advisable to place the core
probe outside the compartment.
After the PREHEAT phase (if necessary modify the compartment
temperature already set) LOAD the food in the oven and insert
the 6-sensor MULTIPOINT core probe (if necessary modify the
core probe temperature already set).
Close the door to start the cooking cycle. The SEARING (dry heat
sealing of the food) phase starts, followed by quick oven cooling
(CoolDown) for subsequent slow cooking with the MATURE
phase (for tenderising the meat). This is followed by the food
temperature HOLD phase.
The entire EFS-LTC cycle can take several hours. One or more
phases can be skipped, going to the next phase; this is useful,
for example, when cooking is started (SEARING phase) with
another appliance (e.g. frytop) and is to be completed with the
oven (MATURE and HOLD phase). The MATURE phase cannot
- Excellent quality of the food.
- The standard LTC procedure guarantees repeatable results
from year to year.
- Typical roast ﬂ avour; succulence of the food from the centre
to the edge.
- Uniform colour and perfectly even cooking.
- Quick maturing process, time-saving and possibility of using
fresh cuts of meat.