Using The Multifunction Oven - Ariston CX67SP6 X NG Operating, Care And Installation Instructions Manual

Using The MultiFunction Oven

Curing The Oven
The fi rst time you use the oven we recommend that you
empty the oven of all pots and utensils, set the thermostat on
the highest setting and leave the oven on for about a half of
an hour with nothing in it. Then, open the oven door and let
the room air. The odour that is often detected during this "cur-
ing" process is due to the evaporation of substances used to
protect the oven during storage and until it is installed.
Important Note: Bottom Shelf
When grilling food only, it is safe to place a dripping pan
on the bottom shelf of the oven to catch any sauce and/or
grease.
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. Al-
ways place your cookware (dishes, aluminium foil, etc. etc.)
on the grid provided.
Cooking Without The Timer
To turn the oven on
To use the oven in manual mode without the cooking control
timer,
press the and the
symbol will appear.
Turn the selector knob to select the desired cooking mode.
Select the desired temperature by turning the thermostat
knob.
To change a setting
During cooking, you can change the cooking mode or tem-
perature at any time by rotating the knob to your new setting.
To turn the oven off
Switch the oven off by turning the selector knob to the O
position.
Thermostat Light
This light indicates that the oven is heating. When it turns
off, the temperature inside the oven has reached the setting
made with the thermostat knob. At this point, the light will
turn on and off as the oven maintains the temperature at a
constant level.
Oven light
This is switched on by turning the SELECTOR knob to any
position other than "0". It remains lit as long as the oven is
operating.
You can turn the light on without By selecting
knob, the light is switched on without any of the heating ele-
ments being activated.
buttons simultaneously. The
with the
Oven Modes
Traditional Oven Mode
Both the top and the bottom heating elements will come on.
When using this mode, it is best to use one rack only. If more
than one rack is used, the heat may be distributed in an
uneven manner.
Baking Mode
The rear heating element and the fan are switched on,
guaranteeing the distribution of heat in a delicate and uni-
form manner throughout the entire oven. This mode is ideal
for baking and cooking temperature sensitive foods such as
cakes which need to rise, and for the preparation of pastries
on 3 shelves simultaneously.
Fast Cooking Mode
The heating elements and the fan come on, guaranteeing
a consistent and uniform distribution of heat throughout the
oven. Preheating is not necessary. This mode is particularly
suitable for quickly cooking pre-packed food (frozen or pre-
cooked). The best results are achieved using one rack only.
Multi-Cooking Mode
All the heating elements (top, bottom and rear circular) switch
on and the fan begins to operate. Since the heat remains
constant throughout the oven, the air cooks and browns food
in a uniform manner. A maximum of two racks should be
used at any one time.
Pizza Mode
The rear circular heating element and the element at the
bottom of the oven are switched on, and the fan is activated.
This combination heats the oven rapidly by producing a con-
siderable amount of heat, particularly from the element at the
bottom. If you use more than one rack at a time, switch the
position of the dishes half way through the cooking process.
Grill Mode
The central part of the top heating element is switched on.
The high and direct temperature of the grill is recommended
for food that requires a high surface temperature such as
veal and beef steaks, fi llet steak and entrecote. This cooking
mode uses a limited amount of energy and is ideal for grilling
small dishes. Place the food in the centre of the rack, as it
will not be cooked properly if placed near the edges.
Gratin Mode
The top heating element and the rotisserie (where present)
are activated, and the fan begins to operate. This combina-
tion of features increases the effectiveness of the unidirec-
tional radiant heat provided by the heating elements through
forced circulation of the air throughout the oven. This also
helps food from burning on the surface and allows the heat to
penetrate right into the food.
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