Range User Manual

27
USINGTHEOVEN
OVENLIGHT
The appliance is equipped with two oven lamps
thatlightupwhentheovenisinoperation.
COOLINGFANS
The appliance is equipped with a cooling fan
motorthatactivatewhentheovenisinoperation
for cooking. A malfunction of the cooling fan
motor system during oven use
 inhibits oven
heating elements use (the oven does not heat‐
up); in this case after‐sale service shall be
contacted in order to restore the correct
functionalityofthecoolingfanmotorsystem.

FRONTINDICATORLIGHT
This appliance is equipped with 1 indicator light
onthefrontpanel:
‐ORANGE
colour: oven thermostat indicator
light; light on means oven heating element/s
connectedandviceversa.
OVENCONVECTIONFAN
The appliance is equipped with an oven fan
mounted inside a circular heating element,
protectedbyafanshieldonthebackoftheoven
cavity; it operates each time that the oven
operates in the functions CONVECTION BROILER,
CONVECTIONandDEFROST.

BAKE
PREHEATINGTHEOVEN
Preheat the oven before baking. The oven does 
not need to be preheated for large  pieces of
meat or poul try.  See your recipe for preheating
recommendation. Preheating time depends on
thetemperaturesettingandthenumberofracks
intheoven
. Duringpre‐heatingtimeorangeoven
thermostatlight is always lit, once pre‐heating is
over, it start to cyclate on/off according oven
thermostatcycle
GETTINGTHEBESTRESULTS
Minimizeopeningthedoor.
Choosetherightsizebakeware.
Usethebakewarerecommendedintherecipe.
Storethebroiler
pansoutsidetheoven:extra
panswithoutfoodaffectthebrowningand
cooking.
Browningcandependfromthetypeofpanused:
- Fortender,goldenbrowncrusts,uselight
non‐stickanodizedorshinymetalpans.
- Forbrowncrispcrusts,usedarknon‐
stick/anodizedordark,dullmetalutensils
or
glassbakeware.Thesemayrequirelowering
thebaketemperature25°F.
BAKEWARETYPE
Metal bake ware (with or without a non‐stick
finish),heat‐proofglass,glassceramic,pottery,or
other utensils are suitable for the oven. Suitable
cookie sheets have a small lip on one side only.
Heavysheetsorthosewithlipsonmorethanone
sidemayaffectthe
bakingtime.

BAKERACKPOSITIONS
Racklevelpositionsintheovenarenumberedas
inthediagramonpage25.

ONE RACK BAKING‐The Bake mode is best for
baking on one rack with rack level 3 and 4 used
for most baked items. When bakin g tall items,
rack
level4 maybeused.Piesare bestbaked on
racklevel4or5toensurethebottomofthecrust
is done without over‐browning the top. When
large pieces of meat or poultry are roasted such
as a prime rib of beef or a turkey, rack level 4
 is
thepreferredrack.
TWO RACKBAKING‐Rack levels 3  and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks.Casserole dishes mayal so bebaked using
thesetwolevels.
CONVECTION
COOKINGWITHCONVECTION

There are many advantages to cooking with 
convection.Intheconvectionsystem,afaninthe
backoftheovenmovesheatedairevenlyaround
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent re sults  and without having to rotate
the
 pans. Convection also enables cooking
simultaneouslyonmultipleracks.
Low, shallow bake ware should be used with
convectioncooking.This allowsthe heatedairto
properly move around the food. Pans with high
sidesorpansthatarecov eredarenotsuitablefor
convection cooking because high sides or lids
prohibitthewarmairfromcirculatingaroundthe
food.
Any food cooked uncovered will brown evenly