Samus SC621G4 Instruction Manual page 19

This multi-function oven combines the advantages of traditional convection ovens with those of the more
modern fan assisted models in a single appliance.
It is an extremely versatile appliance that allows you to choose easily and safely between 5 different cooking
modes. The various features offered by the oven are selected by means of selector knob "B" and thermostat
"C" situated on the control panel.
Notice:
Some modes feature the pull push knob, to use the special knob, users have to push it out firstly, then turn it
around to your desired function/temperature/cooking time. Once the setting is finished, the ovens will start to
work no matter knob still stands out or is pushed in the position.
Notice:
This first time you use your appliance, we recommend that you set the thermostat to the highest setting and
leave the oven on for about half an hour with nothing in it, with the oven door shut. Then, open the oven door
and let the room air in. The odour that is often detected during this initial use is due to the evaporation of
substances used to protect the oven during storage and until it is installed.
Notice:
Place the dripping pan provided on the bottom shelf of the oven to prevent any sauce and/or grease from
dripping onto the bottom of the oven only when grilling food or when using the rotisserie (only available on
certain models). For all other types of cooking, never use the bottom shelf and never place anything on the
bottom of the oven when it is in operation because this could damage the enamel. Always place your cookware
(Dishes, aluminium foil, etc.) on the grid provided with the appliance inserted especially along the oven guides.
"Top" oven
Pre-set temperature": between 50℃ and 250℃. The top heating element comes on.
This mode can be used to brown food at the end of cooking.
Conventional mode
Pre-set temperature: between 50℃ and 250. On this setting, the top and bottom heating elements come on.
This is the classic, traditional type of oven which has been perfected, with exceptional heat distribution and
reduced energy consumption. The convection oven is still unequalled when it comes to cooking dishes made
up of several ingredients, e.g. cabbage with ribs, Spanish style cod, Ancona 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 require basting or the addition of liquid. It
nonetheless 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 uses 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.
Bottom heat
Pre-set temperature: between 50℃ and 180℃, the bottom heating elements come on.
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