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Functions description table
MAIN MENU
Function Function Description of Function
SETTINGS
Setting the display (language, time, brightness, volume of acoustic signal, energy saving
function)
PROFESSIONAL
FUNCTIONS -
Roasting Bakery
Pastry
Specific functions for the type of dish chosen, with the ideal temperature recommended.
The oven chamber is automatically prepared with optimum preheating, and cooking is
managed automatically with a dedicated cycle for each recipe. Option of using the meat
probe accessory for perfect cooking times for Roasting functions. (SEE COOKBOOK).
TRADITIONAL
see TRADITIONAL FUNCTIONS
SPECIALS
see SPECIAL FUNCTIONS
TRADITIONAL FUNCTIONS
FAST PREHEATING
To preheat the oven rapidly.
CONVENTIONAL
To cook any kind of dish on one shelf only. Use the 3rd shelf. To cook pizza, savoury pies
and sweets with liquid fillings, use the 1st or 2nd shelf.
GRILL
To grill steak, kebabs and sausages; to cook vegetables au gratin and toast bread. Place
food on the 4th or 5th shelf. When grilling meat, use the drip tray to collect the cooking
juices.
Position it on the 3rd/4th shelf, adding approx. half a litre of water. The oven does not
have to be preheated. During cooking the oven door must remain closed.
TURBOGRILL
To roast large joints of meat (legs, roast beef, chickens). Position the food on the middle
shelves. Use the drip tray to collect the cooking juices. Position it on the 1st/2nd shelf,
adding approx. half a litre of water. The oven does not have to be preheated. During
cooking the oven door must remain closed. With this function you can also use the
rotisserie, if provided.
TWELI-GRILL
To grill meat, fish and vegetables on one or two shelves at the same time. Place the grill
with the food to be grilled on the 5th, 4th or 3rd shelf (choose the best distance,
considering the size of the food and the desired level of browning, bearing in mind that
the closer the food is to the grill, the more it will be browned). To grill a large amount of
food, place the two wire shelves on levels 5 and 3. Once the food on the upper shelf is
browned to your satisfaction, swap the position of the two shelves and finish cooking. In
this way, the food on both shelves can be served at the same time, with the same
temperature and level of browning. Use the drip tray to collect the cooking juices.
Position it on the 1st/2nd shelf, adding approx. half a litre of water.
The oven does not have to be preheated.
FORCED AIR
To cook a variety of food requiring the same cooking temperature on several shelves
(maximum three) at the same time (e.g: fish, vegetables, cakes). This function can be
used to cook different foods without odours being transferred from one food to
another. Use the 3rd shelf to cook on one shelf only, the 1st and 4th to cook on two
shelves, and the 1st, 3rd and 5th to cook on three shelves.
CONVECTION BAKE
To cook meat and pies with liquid filling (savoury or sweet) on a single shelf. Use the 3rd
shelf. Preheat the oven before cooking.
(40 pages)
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