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ELECTRIC OVEN
MAIN ELECTRIC OVEN
WARNING
When using the oven for the first time it
should be operated for 15-30 minutes at a
temperature of about 500℉/260℃ without
cooking
anything
eliminate any moisture and odors from the
internal insulation.
SHELVES POSITIONS
Shelves are mounted on the appropriate guides situated on
the sides of the oven compartment. Insert the shelf
between top and bottom guide in any of the 7 positions
indicated.
COOLING FAN
The oven is equipped with a cooling system which operates
during cooking.
Air flow between the control panel and door allows the
controls to be kept at a usable temperature.
The cooling system turns on and off automatically (it is
normal for this to continue running after the oven is
switched off).
PREHEATING THE OVEN
Most cooking times in recipes are intended for a preheated
oven and require that the oven already be at the set
temperature before placing food in the oven. Preheating
time depends on the temperature setting and the number of
racks in the oven.
inside
in
order
to
Fig. 38
USING THE OVEN
1) Place rack in desired position and shut the door.
2) Select the oven function with the dedicated function
knob. The light in the cavity will turn on.
3) Set the desired temperature with the dedicated selector
knob.
The oven will start PRE-HEATING in a few second showing
the progress in the gauge. The end of pre-heating will be
confirmed with a tone. Place the food in the oven when the
desired temperature has been reached.
OVEN COOKING MODES
The oven is equipped with 4 heating elements, used alone
or in combination to create different cooking modes:
•
Upper bake element
•
Lower bake element
•
Broil element
•
Convection element.
The temperature setting and cooking times can vary slightly
from one oven to another. It is possible that recipes and
cooking times need to be adjusted accordingly.
BAKE
Heat from upper and lower element.
Use this setting for baking, roasting, and casseroles on a
single rack.
•
Standard bake: level 3 or 4.
•
Taller items: level 3.
•
Pies: level 2 or 3 to ensure the bottom of the crust is
done without over-browning the top.
•
Large cuts of meat or poultry: level 2.
CONVECTION BAKE
Heat from upper and lower bake element and air flow
convection with fan.
Use this setting to bake and roast different foods at the
same time with no taste transfer. The fan circulates the hot
air around the oven for uniform cooking of larger quantities
of food. Use for roasting vegetables, meat and poultry, or
baked fish. This function is the best one for cooking frozen
products and breaded/battered chicken or fish. It may be
used for cakes, cookies, biscuits and other foods on
multiple racks.
Use the same rack position as BAKE. When using 2 racks,
use level 3 and 5.
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