Special Functions - Bertazzoni Master Series Installation, User And Maintenance Manual

ELECTRIC CONVECTION OVEN
UPPER BAKE
Heat from upper element only.
Use this setting for browning and reheating dishes such as
lasagne, moussaka and cauliflower cheese.
The up Bake mode is best for baking on one rack.
• Standard bake, level 3 or 4
• Tall items, level 3
• Pies, level 4 or 5 to ensure the top of the crust is done
without over-browning the bottom.
BROIL
Heat from the broil element only.
The BROIL setting creates intense heat from the top of the
cavity. The broil mode is effective when food is placed on
upper racks.
• Beef steaks, ground meat patties, and lamb chops 1
inch or less: level 6.
• Meat 1 inches or more thick, fish, poultry, pork chops,
ham steaks 1 inch or more: level 5.
• Browning food: level 6 (no longer than 15 mins).
CONVECTION BROIL
Heat from broil element and air flow convection with fan.
Use this setting for browning and cooking evenly food on all
sides, including bottom. Also recommended for food that is
too delicate to turn over such as fish. The fan circulates hot
air around the food helping to cook it all the way through.
The degree of browning on each side might be different.
The conv broil mode must be used on one rack,
• sausages and chicken portions: level 5 or 6
• foods with high water content such as bacon and chops:
level 5 or 6 (door closed 400℉).
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.
CONVECTION
Heat from the convection element and airflow convection
with fan.
Use this mode for most recipes being careful at calibrating
the time. Less time is usually required to reach the desired
result when using convection. The temperature is kept
uniform throughout the oven, which is particularly suitable
for baking on several levels or for batch cooking.
• Single rack: use the same rack position as bake
• 2 racks: use level 3 and 5
• 3 racks: use level 2, 4, 6.
PIZZA
Heat from lower bake element and circular element and
airflow convection with fan.
Use for cooking pizza, pastry or flat breads to get a
perfectly cooked base.
Use level 3 or level 2 to ensure the bottom of the crust is
done.

SPECIAL FUNCTIONS

LIGHT
Use this function to light the oven when the oven is off (for
example to clean the oven). Turn the function knob to
'bake'. DO NOT turn on Oven Temperature Control Knob.
PROOFING
The proof feature maintains the warm, needed for proofing
yeast. It is best to start with a cool oven when using the
proofing function. Turn the function knob to 'light'. DO NOT
turn on Oven Temperature Control Knob. Do not open the
oven door unnecessarily.
CONVECTION DEFROST
Air is circulated by the airflow fans. The fan accelerates
natural defrosting of food without heat. DO NOT leave
defrosted food in the oven for more than two hours. Place
the frozen food on a baking sheet. Turn the function knob to
'CONV'. DO NOT turn on Oven Temperature Control Knob.
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