23
Recommendations
Cooking methods
Cº Recom’d
min.
recom’d
max.
35°
180°
235°
min.
recom’d
max.
35°
205°
275°
min.
recom’d
max.
200°
230°
min.
recom’d
max.
35°
275
min.
recom’d
max.
35°
80°
100°
1 to 4
180°
180°
Lower temperature should be used i.e. reduce by
approx 15°C-20°C for temps. up to 200°C & reduce by
20°C-30°C for temps above 200°C. The temperature in
the oven is the same troughout so recommended for
bath baking on 2-3 levels & also for everyday cooking
where cooking smells do not mix i.e. fish & a pudding
can be cooked at different levels at the same
temperature. Also recommended to cook lower down
in the oven to prenent splashes unneecessarily going
onto the grill element. Paler results than convection.
Suitable for pastries, pizzas, batters biscuits. It
is recommended to place on shelf 1 nearest to the
base of the oven to benefit from base heat criping
the base. Not suitable for roasting or cakes. Do not
place any trays, shelves or dishes on the oven base
as there is an element beneath the enamel.
Recommended for all meat grilling with grill pan
placed on middle shelf at a temperature of 200°C
with door closed, food turned over half way trough
cooking. Also used for the rotisserie up to 2.5kg &
roasting up to 4.5kg.
Succulent results.
Energy is saved during cooking but cooking times will
be longer. Do not keep opening the door. Do not place
any trays, shelves or dishes on the oven base as there
is an element beneath the enamel. Ideal for non heat
sensitive foods such as stews, casseroles, pot roasting.
NB. All food is cooked without pre-heating the oven.
Recommended for all “dry” grilling-toast,
cheese on toast, browning crème brulee or
shepherds pie.
Leave the door ajar when using setting 4.
The door can be closed when using setting 1, 2, 3.
Recommended for leaving breads to rise (keeping
temperature below 40ºC), keeping dishes warm and
thawing food.
Do not
place any trays, shelves or dishes on the oven
base as ther is an element beneath the enamel.
dance with European Standard EN50304 and the European Directive 2002/40/EC.
