Operation Manual

9
* Programme(s) used to obtain the results indicated on the energy label in accordance with European
standard EN 50304 and European Directive 2002/40/CE.
FFAANN
(recommended temperature
119900°°CC
min 35°C max 250°C)
• Cooking controlled by the heating element located at the back of the oven by the
fan.
• Rapid temperature increase: Some dishes can be placed in the oven while it is still
cold.
• Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to.3 levels.
CCOOMMBBIINNEEDD HHEEAATT
(recommended temperature
118800°°CC
min 35°C max 230°C)
• Cooking controlled by the upper and lower heating elements and by the fans.
• Three combined sources of heat: a lot of heat from the bottom, a little circulating
heat and a bit from the grill.
• Recommended for quiches, pies, wet fruit tarts, placed preferable on an
earthenware dish.
EECCOO HHEEAATT
(recommended temperature
220000°°CC
min 35°C max 275°C)
• Cooking is controlled by the upper and lower heating elements.
• This position allows for energy savings while preserving the quality of the cooking.
• The ECO position is used for energy label performance.
• All types of cooking are done
wwiitthhoouutt pprreehheeaattiinngg..
TTUURRBBOO GGRRIILLLL ++ SSPPIITT
(recommended temperature
119900°°CC
min 100°C max 250°C)
• Cooking controlled, alternately, by the upper element and by the fan.
• Preheating is unnecessary. Roasts and poultry are juicy and crispy all over.
• The spit keeps turning until the door is opened.
• Slide the drip tray onto the bottom shelf support.
• Recommended for all poultry and roasts on the spit, for cooking leg joints
thoroughly, and cuts of beef. To keep fish steaks moist.
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“EXPERT” COOKING MODES
EN
THE “EXPERT” COOKING MODES
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