User Guide

Use
31
EN
Broiler
The heat coming from the broiler
element gives perfect broiling
results, especially for thin and
medium thickness meat, and in
combination with the rotisserie
(when present), it gives the food an
even browning at the end of the
cooking. Perfect for sausages, ribs
and bacon. This function allows you
to broil large quantities of food,
particularly meat, evenly.
Bottom bake element
The heat radiating only from the
bottom allows you to complete the
cooking/baking of foods that
require a higher base temperature,
without affecting their browning.
Perfect for cakes, pies, tarts and
pizzas.
Convection bake
The operation of the fan, combined
with traditional cooking, ensures
uniform cooking even with complex
recipes. Perfect for cookies and
cakes, even when simultaneously
cooked on several levels. (For multi-
level cooking, we recommend using
the 1
st
and 4
th
level slots).
Convection broiler
The air that the fan produces softens
the set heat wave generated by the
broiler element, allowing for perfect
broiling, even of very thick foods.
Perfect for large cuts of meat (e.g.
shank of pork).
Convection bottom bake element
The combination of the fan with only
the bottom heating element allows
cooking to be completed more
rapidly. This system is
recommended for sterilizing or for
finishing off the cooking of food
already well-cooked on the
surface, but not inside, which
therefore needs a little more heat.
Perfect for any type of food.
Circular
The combination of the fan and the
circular element (incorporated in the
rear of the oven) allows you to cook
different foods on several levels, as
long as they require the same
temperature and cooking time. Air
circulation ensures instant and
uniform distribution of heat. It will be
possible, for instance, to cook fish,
vegetables and cookies
simultaneously (on different levels)
without mixing smells and flavors.