Specifications

14
LOWER HEATING ELEMENT
In this position only the lower element is
switched on.
Heat is distributed by natural convec-
tion. The temperature must be regulat-
ed between 50 °C and the maximum
position with the thermostat knob.
Recommended for:
To complete cooking of dishes that
require higher temperature at the bottom.
UPPER HEATING ELEMENT
In this position only the upper element
is switched on.
Heat is distributed by natural convec-
tion. The temperature must be regulat-
ed between 50 °C and the maximum
position with the thermostat knob.
Recommended for:
To complete cooking of dishes that
require higher temperature at the top.
TRADITIONAL GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob must be regulated
between 50 °C and 225 °C maximum.
For correct use see chapter “USE OF
THE GRILL”.
Some models only:
In the position the rotisserie motor
come on for cooking with the rotisserie.
For correct use see chapter “USE OF
THE GRILL”.
Models with rotisserie: for correct use see
chapter “USE OF THE ROTISSERIE”.
Recommended for:
Intense grilling action for cooking with the
broiler; browning, crisping, “au gratin”,
toasting, etc.
NOTE:
DEPENDING ON YOUR MODEL,YOUR
OVEN MAY ONLY HAVE SOME OF
THESE FUNCTIONS (SEE CHAPTER 2
AND TABLE AT PAGE NO. 13).
OVEN LIGHT
By turning the function selector knob to
this setting, the oven lights will illuminate
in the oven cavity.
The oven lights will operate on all select-
ed functions.
TRADITIONAL
CONVECTION COOKING
The upper and lower heating elements
are switched on.
The heat is diffused by natural convec-
tion and the temperature must be regu-
lated between 50 °C and the maximum
position with the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.
Some models only:
In the position the rotisserie motor
come on for cooking with the rotisserie.
Recommended for:
For foods which require the same cook-
ing temperature both internally and exter-
nally, i. e. roasts, spare ribs, meringue, etc.