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The various functions included in the cooker are selected
by operating the control devices located on the cooker
control panel.
Attention: before using the oven and grill for the first time,
turn the oven on for approximately one half hour. Make
sure that the oven is empty, the thermostat on high, the
door open, and the room properly ventilated. The odor
which can be detected at times is due to the evaporation
off the substances used to protect the oven and the grill
during the period between the time of production and
installation of the appliance.
Attention: Only use the bottom shelf of the oven when
using the rotisserie to cook (where present). 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. etc.) on
the grate provided with the appliance inserted especially
along the oven guides.
The Oven Control Knobs
The "5 Programms" oven combines all the advantages of
traditional "static" ovens with those of modern "ventilated"
ones.
The"5 Programms" oven is extremely versatile and offers
5 different but sure and easy ways of cooking. Use the
knobs to select the different cooking functions available
on the "5 Programms" oven:
G - selector knob;
N - thermostat knob.
When the selector knob is on any other setting than that
identified by the "o", the oven light turns on. The setting
identified by the
symbol makes it possible to turn the
oven light on without having any of the oven heating ele-
ments on. When the oven light is on, it means that the
oven is in use, and it will remain on for the entire time the
oven is being used.
1.Convection Mode
- Position of the "G" knob:
- Position of the "N" knob: between 50°C and Max
On this setting, the light comes on and the top and bottom
heating elements are activated. This is the classic, tradi-
tional type oven which has perfected, with exceptional heat
distribution and reduced energy consumption. The con-
vection oven is still unequalled when it comes to cooking
dishes made up of several ingredients, e.g. cabbage with
ribs, stews, etc. Excellent results are achieved when pre-
paring meat-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 still remains
the best system for cooking pastries and fruit in general
and when using specific covered containers for oven cook-
ing. When cooking in convection mode, only use one drip-
ping-pan or cooking rack at a time, otherwise the heat
distribution will be uneven. Select from among the various
rack heights based on whether the dish needs more or
less heat from the top or bottom.
How To Use Your Appliance
16
2. Ventilation Mode
- Position of the "G" knob:
- Position of the "N" knob: between 50°C and Max
Since the heat remains constant and uniform throughout
the oven due to the fan at the behind, the air cooks and
browns food uniformly over its entire surface. With this
mode, you can also cook various dishes at the same time,
as long as their respective cooking temperatures are the
same. A maximum of 2 rack levels can be used at the
same time, following the instructions in the section enti-
tled, "Cooking On More Than One Rack". This cooking
mode is ideal for au gratin dishes or those which require
an extended cooking time like lasagne, macaroni bake,
chicken and roast potatoes, etc...
Moreover, the excellent heat distribution makes it possi-
ble to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The
ventilated mode is especially suited for cooking fish, which
can be prepared with the addition of a limited amount of
condiments, thus maintaining their flavour and appear-
ance. Excellent results can also be attained when cook-
ing vegetable like courgettes, aubergines, peppers, toma-
toes, etc.
Desserts: leavened cakes are also perfect for the venti-
lated mode. Moreover, this mode can also be used to thaw
meat, fish and bread by setting the temperature to 80°-
100°C. To thaw more delicate foods, set the thermostat to
50°C or use only the cold air circulation feature by setting
the thermostat to 0°C.
3. Grill
- Position of the "G" knob:
- Position of the "N" knob: Max
The extremely high and direct temperature of the grill
makes it possible to brown the surface of meats and roasts
while locking in the juices to keep them tender. The grill is
also highly recommended for dishes that require high tem-
perature on the surface: beef steaks, veal, entrecôte, fi-
lets, hamburger etc...
4. The "Double Grill"
- Position of the "G" knob:
- Position of the "N" knob: Max
This oversized grill has a completely new design, increas-
ing cooking efficiency by 50%. The double grill also elimi-
nates pockets of unheated air in the corners of the oven.
Important: Always leave the oven door closed when
using the grill setting n order to achieve the best results
and save on energy (about 10%).
When using the grill, place the rack at the top rack heights
(see cooking table) and place the dripping-pan beneath
the oven rack to prevent grease from falling onto the bot-
tom of the oven.
5. Ventilated Double Grill
- Position of the "G" knob:
- Position of the "N" knob: between 50 and 200°C
This combination of features increases the effectiveness
of the unidirectional thermal radiation of the heating ele-
ments through forced air circulation of the air throughout
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