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Start-up and use
GB
! The first time you use your appliance, heat the empty oven with its door
closed at its maximum temperature for at least half an hour. Make sure that
the room is well ventilated before switching the oven off and opening the
oven door. The appliance may emit a slightly unpleasant odour caused by
protective substances used during the manufacturing process burning away.
Starting the oven
1. Select the desired cooking mode by turning the SELECTOR knob.
2. Select the desired temperature with the THERMOSTAT knob. See the
Cooking advice table for cooking modes and the suggested cooking
temperatures (see Cooking Modes).
3. When lit, the THERMOSTAT indicator light indicates that the oven is heating
up to the temperature set.
4. You may do the following during cooking:
- change the cooking mode by turning the SELECTOR knob.
- change the temperature by turning the THERMOSTAT knob.
- stop cooking by turning the SELECTOR knob to the "0" position.
! Never put objects directly on the oven bottom to avoid damaging the enamel
coating.
! Always place cookware on the rack(s) provided.
Cooling ventilation
In order to cool down the external temperature of the oven, some models
are fitted with a cooling fan that blows out air between the control panel and
the oven door.
! Once the cooking has been completed, the cooling fan remains on until the
oven has cooled down sufficiently.
Oven light
It goes on when selecting
a cooking mode is selected.
*
Only available in certain models.
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6
WARNING! The oven is provided
with a stop system to extract the
racks and prevent them from coming
out of the oven (1).As shown in the
drawing, to extract them completely,
simply lift the racks, holding them on
the front part, and pull (2).
with the SELECTOR knob. It stays on when
Modes
! A temperature value can be set for all cooking modes between 60°C and
Max, except for
• BARBECUE (recommended: set only to MAX power level);
• GRATIN (recommended: do not exceed 200°C).
LEAVENING mode
The oven reaches and maintains a temperature of 40°C irrespective of the
position of the THERMOSTAT knob. This mode is ideal for leavening dough
made with yeast.
TRADITIONAL OVEN mode
Both the top and bottom heating elements will come on. With this traditional
cooking mode, it is best to use one cooking rack only: if more than one rack
is used, the heat distribution will be uneven.
BAKING mode
The rear heating element and the fan come on, guaranteeing the distribution
of heat delicately and uniformly throughout the oven. This mode is ideal for
baking and cooking temperature sensitive foods such as cakes that need to
rise and to prepare certain tartlets on 3 shelves simultaneously.
FAST COOKING mode
The heating elements and the fan come on, guaranteeing the distribution of
heat consistently and uniformly throughout the oven.
Pre-heating is not necessary for this cooking mode. This mode is especially
recommended for cooking pre-packed food quickly (frozen or pre-cooked).
The best results are obtained if you use one cooking rack only.
MULTI-COOKING mode
All the heating elements (top, bottom and circular), as well as the fan, will come
on. Since the heat remains constant throughout the oven, the air cooks and
browns food uniformly. A maximum of two racks may be used at the same time.
PIZZA mode
The heating elements (bottom and circular) and the fan come on. This
combination heats the oven rapidly by producing a considerable amount of
heat, particularly from the bottom element. If you use more than one rack
simultaneously, switch the position of the dishes halfway through the cooking
process.
BARBECUE mode
The top heating element and the rotisserie (where present) come on. The high
and direct temperature of the grill is recommended for food that requires high
surface temperature. Always cook in this mode with the oven door closed.
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