Installation Guide

USING THE OVEN
BAKE
OVEN LIGHT
The appliance is equipped with two oven lamps
that light up when the oven door is opened or each
time the oven is in operation. They are turned off
during the cleaning cycle.
COOLING FANS
The appliance is equipped with two cooling fan
motors that activate when the oven is in operation
for cooking or cleaning, except in case of
DEHYDRATE and PROOFING functions. In
stand-by condition (both selector in OFF position)
the cooling fan motors operate if oven temperature
exceeds approximately 430°F/220°C and stop
automatically when oven temperature drops below
approximately 285-360°F/140- 180°C.
FRONT INDICATOR LIGHTS
This appliance is equipped with 3 indicator lights
on the front panel:
- CLEAN/RED colour: on with door locked during
cleaning cycle
- HEATING/BLUE colour: on when cooking or
cleaning temperature is reached, always on
during functions Dehydrate-Proofing-Warming
levels 1-2-3
- PRE-HEATING/BLUE colour: on during
preheating period; not active for functions
Dehydrate-Proofing-Warming levels 1-2-3.
The indicator lights flash intermittently (in some
case together with the sound buzzer) when an
error is detected. For explanation of errors, please
refer to the chapter TROUBLESHOOTING
GUIDE.
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 ROASTING, TURBO,
CONVECTION BROILER, CONVECTION BAKE
and DEHYDRATE.
PREHEATING THE OVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven.
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 baking 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.
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