Instruction manual

34 - USE 914779401/A
THERMALLY-VENTILATED
Analogue programmer
A Setting knob
B Cooking start pointer
Setting the time
• To set the time, pull out the setting knob A
and turn it clockwise.
Manual cooking
Turn the setting knob A clockwise until the
cooking start pointer B lines up with the symbol
.
Timed cooking
1. After selecting a cooking function and
temperature, turn the setting knob A.
2. Move the cooking start pointer B to the
required time indicated in the centre of the
clock (0... 180 minutes).
3. When the set time has elapsed, all heating
elements will turn off and a buzzer will
sound.
4. To turn off the buzzer, turn the setting knob A
clockwise to the symbol .
Direct Steam cooking
1. Open the oven door.
2. Lift the lid of the evaporation tray.
3. Fill the tray with sufficient water for the
cooking duration (see "Direct Steam
cooking information table").
The maximum capacity level of the tray is
indicated by a notch engraved on its inner
surface.
4. Put the lid back on the tray.
5. Place the dish on the tray.
6. Place the tray with the food inside the oven
cavity.
7. Select the Direct Steam function using the
function knob.
8. Select the temperature and cooking time
using the appropriate knobs.
The heat is distributed quickly and
evenly. Suitable for all dishes, ideal for
cooking on several levels without mixing
odours and flavours.
Timed cooking is the function which
allows a cooking operation to be
started and then ended after a specific
length of time set by the user.
Do not place food or any other object
directly on the bottom of the oven. The
base of the oven and the evaporation
tray must always be left free.
Use cold tap water which is not too
hard, softened water or still mineral
water.
Do not use distilled water, tap water
with a high chloride content (> 40 mg/
l), or other liquids.
The maximum capacity of the
evaporation tray is 250 ml.
For optimal results and to save energy, it
is recommended to fill the tray with
enough water for the desired cooking.