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Use
SLOW BAKING
For gentle, slow and even cooking of meat, fish and pastry on a single rack. This
cooking method will leave the meat with a higher water content, making it juicier
and more tender, while pastry will be evenly browned/baked. This system is used
in the temperature range between 140 °C and 220 °C
PIZZA SYSTEM
This system is optimal for baking pizza and pastry with higher water content. Use
it to bake on a single rack, when you want the food to be done faster and to be
crunchy.
BAKING FROZEN FOOD
This method allows baking frozen food in a shorter period of time without
pre-heating. Optimum for pre-baked frozen products (bakery products, croissants,
lasagne, French fries, chicken nuggets), meat and vegetables.
DEFROSTING
This system is suitable for gentle defrosting of frozen food.
PYROLYSIS
This function allows automatic cleaning of the oven interior by high temperature
that incinerates the fat residues and other impurities to reduce them to ashes.
1)
In these systems, it is possible to use the gratin function (see chapter Starting the cooking process).
2)
You can use steam injection with these systems (see chapter General Tips and Advice for Baking).
3)
It is used for determining the energy efficiency class pursuant to the EN 60350-1 standard.
SETTING THE COOKING TEMPERATURE
TIMER FUNCTIONS
First, rotate the COOKING SYSTEM SELECTOR KNOB; then, set the TEMPERATURE.
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3)
1)
1)
Rotate the knob to set the desired TEMPERATURE.
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