Instructions for the user

14

7. COOKING HINTS

  WARNING

BURN HAZARD

Keep the oven door closed during cooking.

NOTE: During cooking, do not cover the bottom of the oven with aluminum or tin foil and do not place pans or
oven trays on it as this may damage the enamel coating. If you wish to use greaseproof paper, position it so that
it will not interfere with the hot air circulation inside the oven.
In fan-assisted mode, the oven should be preheated at 90-100°F above the cooking temperature. This
considerably shortens cooking time and reduces power consumption, as well as giving better cooking results.

7.1 Traditional cooking

  

  

  

  

  

FUNCTION SELECTOR

  

  

THERMOSTAT SELECTOR FROM 120° TO 500°F

  390°F

This traditional cooking system, with the heat circulating bottom to top, is ideal for cooking foods on one
rack only. Preheat the oven to the desired temperature and put the food in the oven only after the
thermostat light has gone out.
Deep-frozen meat can be put directly into the oven without defrosting. The only precaution is to select
lower temperatures, around 155°F, and cooking times about 1/4 longer than fresh meat cooking times.
Very fatty meats may be put in when the oven is still cold.

7.2 Hot-air cooking

  

  

  

  

  

FUNCTION SELECTOR

 

  

  

  

THERMOSTAT SELECTOR FROM 120° TO 500°F

  390°F

This system is suitable for cooking different foods on more than one rack (fish, meat etc.) without mixing
tastes and smells.
Oven hot air convection ensures uniform heating. No preheating is required.

NOTE: Different foods may be cooked together as long as the cooking temperature of the different foods
is the same.